3,214 black pepper recipes

Quick crustless Spam quiche with Monterey Jack cheese and Bisquick batter baked in 30 minutes. Retro comfort food that's faster than ordering takeout.

Roast chicken halves brushed with butter, lacquered in raspberry glaze, and crowned with fresh kiwi slices. A retro fruit-glazed chicken with sweet-savory pop and showstopper plating.

Roast up that chicken with this tasty recipe that uses chicken broth, garlic cloves and a bit of paprika.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

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.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Elegant asparagus cooked in its own concentrated buttery juices with just salt and pepper. A simple French-inspired side dish that lets fresh asparagus shine in under 30 minutes.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Orange-Bourbon Chicken with Buttered Almonds recipe

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

Korma Sabzee is a slow-simmered Afghan beef stew with spinach, cilantro, and cumin, served over chalau basmati rice. A gentle, herb-forward one-pot meal from Afghan home kitchens.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.