Recipes with black pepper

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Cajun-style shrimp Newburg in a creamy white sauce with pimentos, Worcestershire, beef bouillon, dry mustard, and a kick of hot sauce. A rich, savory shrimp dinner with Southern flair.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Sausage and beans simmered with ketchup and Worcestershire, served platter-style with eggs, sliced avocado, and fresh orange for a hearty weekend brunch.

Hazelnut and vegetable crumble bakes a savory oat-and-toasted-nut topping over tender root vegetables enriched with their own buttery puree. Vegetarian comfort food with surprising structure.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Creamy garlic soup simmers a whole bulb of garlic with herbs, then thickens with an egg yolk and olive oil liaison for rich, velvety body. Served with toasted baguette rounds and grated Swiss cheese.

Broiled tomato-pesto sandwiches layer fresh basil-parmesan pesto on toasty bagels, topped with ripe tomato slices and bubbled under the broiler. A quick vegetarian lunch ready in 15 minutes.

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

Spiced lentil and brown rice soup simmers green lentils, brown rice, tomatoes, and herbs in a sherry-spiked broth. Hearty vegan and gluten-free dinner soup.

Hot shrimp salad on garlic-rubbed crostini with seared shrimp, Roma tomatoes, capers, lemon juice, and peppery watercress. A quick single-serving meal ready in 20 minutes.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Wonderful to serve at a picnic or backyard supper.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Scandinavian-style grilled hamburgers with dill vinegar marinade, marinated onions, and celery seed on warm rye bread. Double-stacked thin patties for a Nordic twist on burgers.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

An Italian-leaning skillet cornbread loaded with mozzarella, sun-dried tomatoes, fresh basil, garlic, and creamed corn. Heartier than classic Southern cornbread, almost a meal on its own.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Stuffed flank steak filled with a whole wheat bread crumb, vegetable, and herb stuffing, then broiled and sliced against the grain. A quick, impressive main dish with a garden-fresh filling.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Spiced Indian Coconut Rice Pilaf with Ghee and Cashews recipe

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

A scrumptious side dish where chickpeas are given a spicy taste.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.