Recipes with black pepper

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Deep-fried chicken wings coated in seasoned flour, then glazed with a sticky honey-teriyaki sauce. Crispy, sweet, savory, and gone in minutes.

Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

Spaghetti with lots of garlic and olive oil is the Italian aglio e olio classic: linguine cooked in garlic-steeped water, then finished with parsley and grated Parmesan. Pantry pasta perfection.

Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

Homemade baked beans slow-cooked for 7 hours with white beans, molasses, ketchup, dry mustard, brown sugar, and apple cider vinegar. Old-fashioned, from-scratch Boston-style beans.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Garden vegetable spread with chopped cucumber, tomato, and basil mixed into creamy mayo-style dressing. A cool, crunchy sandwich spread ready in 10 minutes from fresh ingredients.

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Shrimp and wine spaghetti in a garlicky tomato sauce with white wine, basil, and oregano. A quick Italian-style seafood pasta dinner ready in under 45 minutes.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Old-school big-batch chili with whole beef roast, soup bone, cooked pinto beans, and a hit of Mexene chili powder and cumin. Slow-simmered for deep beefy stock and tender chunks.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.

Zucchini pizza with a low-carb grated zucchini crust bound with eggs, flour, and Parmesan, then topped with tomato sauce, mushrooms, and mozzarella. The vegetable garden's answer to pizza night.

Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Bacon and sharp cheddar quiche with green onions sautéed in bacon drippings, a half-and-half custard, and a kick of cayenne and dry mustard. Rich, savory, and sliceable for dinner or party appetizers.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Cilantro potato salad dressed in a homemade cilantro-garlic mayonnaise made from scratch in the blender. A bold, herby twist on classic potato salad.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.

Turkey tortilla stew loaded with pinto beans, kidney beans, corn, and crushed tomatoes. A hearty, high-protein one-skillet Mexican-style stew topped with crunchy tortilla chips.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Cajun barbecue compound butter with cayenne, fresh garlic, Worcestershire, and a trio of dried herbs whipped into softened unsalted butter. The grilling secret weapon that turns plain steaks and corn into something memorable.

Whiskey sour marinated sirloin steak with bourbon, lemon juice, orange juice, and whole peppercorns. A cocktail-inspired marinade for grilling a thick-cut 2-inch steak.

Poor Man's Steak turns ground beef and cracker crumbs into tender, gravy-smothered patties. An old-school Depression-era dinner with a scratch mushroom cream sauce.

Cream cheese and tomato omelet, a folded breakfast classic with fluffy eggs, melted cream cheese pockets, and fresh chopped tomatoes. Lazy weekend brunch for two, ready in 20 minutes.

Slow cooker shredded beef for tortillas made with round steak, garlic, lime juice, and marjoram. Fork-tender after 8 hours on low with just 10 minutes of prep.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

A great scrumptious side dish that can be served with roasted vegetables or a salad!

Great Plains kabobs with teriyaki-marinated sirloin cubes, corn on the cob sections, and red bell pepper grilled on skewers. A Midwestern twist on classic beef kebabs.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Horn and Hardart's legendary automat mac and cheese with a roux-based cheddar sauce, canned tomatoes, and a pinch of cayenne. The NYC classic, baked golden.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Beer and cheddar onion soup made with deeply caramelized onions, dark beer reduced by half, and sharp cheddar blended into a velvety smooth broth with a hint of nutmeg.

Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.