Recipes with black pepper

A simple pot roast recipe that is cooked to perfection without any hassle.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.

Homemade potato gnocchi, pillowy basil-flecked potato dumplings made from mashed potato and just enough flour to hold. Boil them a few minutes until they float, then toss with your favorite sauce.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Northwest fish veggie cioppino simmers tomatoes, white wine, and chicken broth with peppers, carrots, celery, and garlic before folding in flaky fish fillets. Hearty Pacific-style stew, ready in under an hour.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Potato puffs made from mashed potatoes and egg, dropped by spoonfuls and baked until golden brown. A crispy 3-ingredient side dish that turns leftover mashed potatoes into something new.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Dijon-marinated flank steak crusted with cracked black pepper and grilled hot and fast. Three ingredients, an overnight marinade and 15 minutes on the grill. Steakhouse flavor on a weeknight budget.

Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Crispy bacon and garlic bread crumb topper with Italian seasoning, made in the microwave. Sprinkle over green beans, broccoli, Brussels sprouts, or any casserole.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Korean roasted whole chicken (tongdak) steamed first for tender meat, then basted with a sesame-soy-ginger-garlic sauce as it grills or rotisserie roasts. Finished with a brush of sesame oil for golden color and nutty flavor.

Light alfredo skips butter and heavy cream in favor of nonfat evaporated milk and freshly grated parmigiano. A creamy pasta sauce ready in the time it takes to boil noodles.

Mock paneed veal uses pounded chicken breast instead of veal, breaded in Italian bread crumbs and pan-fried in butter and oil. A New Orleans classic made affordable, with a crispy golden crust.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Creamy cucumber dill dip with mayonnaise, sour cream, fresh dill, green pepper, and white pepper. No-cook, ready in 10 minutes. Great for veggies, chips, and crackers.

Caprese-style tomato basil and mozzarella salad drizzled with olive oil and cracked black pepper. A fresh no-cook summer salad with only 5 ingredients and 20 minutes of prep.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Vidalia onion barbecue sauce with ketchup, butter, apple cider vinegar, mustard, and Worcestershire. A sweet Southern-style BBQ sauce simmered in just 15 minutes.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Lemony chicken thighs marinate in fresh lemon juice for 12 hours, then sauté golden and bake in lemon-thyme broth. Make-ahead picnic and potluck classic, served chilled.

Easy chili guacamole with mashed avocado, minced onion, chopped tomato, and a teaspoon of chili powder. Six pantry ingredients, no cilantro, no lime, ready in 10 minutes.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Smoky bacon meets sharp cheddar in this velvety soup loaded with tender vegetables. Cook everything in bacon fat for maximum flavor, then stir in cream for pure comfort in a bowl.

Pan-seared pepper-crusted top loin steak topped with honey-glazed red onions in a red wine vinegar and thyme reduction. A fast bistro-style steak dinner for two.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Creamy onion cheese soup made with sweet Vidalia onions and melted American cheese in a milk-based roux. Six ingredients and 30 minutes for a thick, velvety bowl of pure comfort.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

Noodles tossed with sauteed mushrooms, strips of ham, and Parmesan in a buttery garlic sauce with tomato. A quick weeknight pasta dinner ready in 20 minutes.

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Cheese and onion casserole with layers of buttered day-old bread and sauteed onion-cheddar sauce baked in milk until golden and bubbly. A savory bread pudding with a mustard kick.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.