Recipes with black pepper

Swiss cheese salad with hard-boiled eggs tossed in a creamy sour cream dressing spiked with mustard, horseradish, and cumin. Served chilled on crisp lettuce.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Mustard grilled chicken with a crunchy breadcrumb crust. Dijon, red wine vinegar, shallots, thyme, and cumin build a tangy glaze that doubles as a binder.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

Ginger shrimp skewers marinated in a pureed lime-jalapeno-ginger blend and grilled until pink and firm. A quick, bold appetizer for parties that takes just 2 minutes per side.

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

Microwave zucchini frittata with eggs, Parmesan, garlic, and Italian herbs. A quick stovetop-free frittata ready in under 15 minutes of cook time.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Turkey shortcakes with a melted cheese sauce served over biscuits, toast, or cornbread. A quick, creamy way to use up leftover turkey in about 25 minutes.

Mushroom and spinach casserole sautees fresh mushrooms in butter, then bakes with creamed spinach, cream of chicken soup, and a buttery crouton crust. Crowd-pleasing party side or potluck bake.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.

Pan-fried fish fillet strips on a warm blanched cabbage salad with bell pepper, thyme, and lemon vinaigrette. A light, Central European-style fish and slaw supper.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.

Roasted red pepper spread with cream cheese, sun-dried tomatoes, Vidalia onion, cumin, garlic, and cilantro. A smoky, creamy no-cook appetizer blended in the food processor and served chilled with crackers.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Stuffed tomatoes filled with anchovy-spiked toasted bread cubes, Parmigiano-Reggiano, and the reserved tomato flesh. Classic Italian-Mediterranean side dish baked in a shallow water bath.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Classic oil-based honey mustard dressing with Dijon, fresh lemon juice, and safflower oil. Creamy, tangy, sweet, and rich enough to coat hearty greens or use as marinade.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Vegetarian vegetable cutlets with mashed potatoes, spinach, carrots, and bell peppers bound with matzo meal and egg. Pan-fried or baked into crispy patties.

Chili brunch egg bake mixes a dozen eggs with cheddar, cottage cheese, diced green chiles, and melted butter. Assemble the night before and bake in the morning. Serve with salsa and sour cream.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Chicken saltimbocca fried golden with ham and sage tucked under the skin, marinated in peppered buttermilk and dusted with flour for a crispy, herb-scented crust.

Noodles with blue cheese sauce made from crumbled blue cheese, cream, and Parmesan tossed with hot pasta. A bold, tangy three-ingredient cheese sauce.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.