Recipes with black pepper

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Grilled chicken breast topped with warm fruit salsa of kiwi, strawberries, and cantaloupe marinated in a hot raspberry vinegar and tarragon dressing.

Classic ketchup meatloaf with ground beef, breadcrumbs, onion, egg, and oregano. A simple, old-school comfort food recipe that bakes in one hour with no fuss.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.

Dress up your chicken with this simple and delicious dish that is made with pineapple slices and water chestnuts.

Baked Brie with cranberry chutney made from fresh cranberries, brown sugar, lime juice, and pickled jalapeno, spooned over the wheel and baked until melting. A holiday appetizer that's ready in 30 minutes.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Lemon Grilled Salmon with Parsley and Rosemary recipe

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Lighter fettuccine Alfredo with turkey Italian sausage, evaporated skim milk, and Parmesan topped with fresh tomato. A lower-fat spin on the classic pasta dish that still delivers creamy, cheesy satisfaction.

Loaded crockpot stuffed peppers with ground beef, corn, sharp cheddar cheese, and tomato sauce for a complete comfort meal ready in 7-9 hours on low.

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Sautéed Swiss chard with crispy pancetta, shallots, toasted walnuts and fresh thyme. Quick Italian-style greens side dish ready in 25 minutes.

Fish timbales made with pureed cod or halibut, eggs, and nutmeg, baked in a water bath and served with a creamy curry sauce. An elegant seafood dinner from classic French technique.

Mike's Baked Stuffed Eggplant fills eggplant shells with a Parmesan, breadcrumb, and egg stuffing, then bakes over a rustic potato-tomato sauce for 90 minutes. A hearty Italian-style vegetarian main.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Grilled eggplant salad layered with yellow tomatoes, fresh mint, and a shallot-lemon vinaigrette. A stunning Mediterranean summer platter that pairs smoky grilled eggplant with cool raw tomato.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Shrimp stroganoff with mushrooms, green peppers, and sour cream in a rich bouillon-flour sauce, served over egg noodles. A seafood twist on the classic, ready in 40 minutes.

Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.

Creamy cottage cheese house dressing blended with buttermilk, Parmesan, sundried tomatoes, and Italian herbs. A high-protein, lower-fat alternative to ranch in 5 minutes.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

Smoked trout crackers with lemon-dill mayonnaise top thin whole-grain crackers with sliced smoked trout and a bright lemon-dill aioli. A five-ingredient elegant appetizer.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Classic creamy coleslaw with finely shredded cabbage, red wine vinegar, Dijon mustard, grated carrots, and fresh herbs. Soaked, drained, and dressed for maximum crunch.

Chicken, noodles, and veggies, simple and easy preparation

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Fast, simple recipe that adds a new look to burgers and the barbecue!

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Jerusalem artichoke gratin with thinly sliced sunchokes layered with garlic, cooked in stock until tender, then finished with hot cream and fresh parsley. An elegant French-style side.

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.