10,000 black pepper recipes

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Vegetarian red kidney bean stew loaded with mushrooms, tomatoes, red pepper, leeks, carrots, and celery with a touch of paprika. A hearty one-pot meal in 40 minutes.

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Italian garlic pepper bread baked in the bread machine with Parmesan, garlic powder, and cracked black pepper. A savory, cheesy loaf that slices beautifully for sandwiches or soup nights.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

Classic finnan haddie in cream sauce with hard-cooked eggs, pimiento, and broiled bread crumbs. Inspired by the Nero Wolfe mystery novels, served with anchovy toast.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Smoky charred tomatoes meet tender poached chicken and crisp broccoli in a bright lemon dressing with a kick of chili, creating a protein-packed salad that's light yet satisfying.

These scrumptious salmon rolls can be served plain or can accompany any meal you prepare for dinner.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.