Recipes with black pepper

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Greek pita dip tosses cubed feta, black Greek olives, roasted red peppers, and red onion in olive oil with balsamic vinegar and thyme. Serve with toasted pita.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Grilled salmon with crushed tricolored peppercorns, fresh dill, and a Dijon lemon butter drizzle. An elegant fish dinner ready in 15 minutes.

Fish kabobs thread cubed bass with mushrooms, peppers, pineapple, onion, and tomato, marinated in a tangy mustard-cayenne vinaigrette and grilled over coals. A summer cookout classic ready in an hour.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Add a delicious almond taste to your chicken with this scrumptious recipe that's easy to follow.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

A tasty pea soup that goes well with any other dish you prepare!

Cherry pork loin roast rubbed with thyme and black pepper, then glazed with a sweet-tart cherry preserve sauce spiked with red wine vinegar, cloves, nutmeg, and cinnamon.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.

Spiced marinated shrimp poaches in olive oil with 30 cloves of garlic, lemon, paprika, and rosemary. Make-ahead Spanish gambas-style appetizer that mellows and deepens overnight in the fridge.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

So good. Teenage son who is a picky eater said "Best chicken ever!" Next time I'll add more veggies. Yum. Everyone enjoyed it including my 2 year old.

Slow cooker vegetable fettuccine with zucchini, broccoli, mushrooms, and carrots tossed in a creamy Parmesan-mozzarella sauce. A vegetarian crockpot pasta that does the work while you're out.

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

Pan-fried chicken breasts with colorful bell peppers in a quick pan sauce. This 40-minute Mexican-inspired dinner delivers restaurant-quality results from everyday ingredients.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Braised Belgian endive with diced Red Delicious apple, walnut oil, lemon juice, and a splash of apple cider vinegar. A light, elegant, low-calorie side dish in 15 minutes.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

Authentic Yucatán cochinita pibil with achiote-marinated pork, banana leaf wrap and habanero orange salsa. Traditional Mayan pit-style slow-roasted pork for tacos.

German beefsteaks (Frikadellen) made with ground beef bound by a soaked bread roll for impossibly tender, juicy patties. Pan-fried and crowned with golden onion rings, this is honest German home cooking at its best.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Chinese steamed translucent dumplings (fun gor) filled with shrimp, ground pork, dried mushrooms, bamboo shoots, and water chestnuts in a wheat starch wrapper.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.