3,281 black pepper recipes

Top off your summer with this delicious dish that is sure to become one of your favorites!

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Salmon roasted with cilantro pesto made from fresh cilantro, garlic, lime juice, and olive oil, topped with chopped tomato. A bright, 30-minute fish dinner with bold Latin flavors.

Raw zucchini sauce blended with yogurt, garlic, lemon, and basil. A no-cook sauce for pasta or baked potatoes that comes together in minutes.

Orange-onion dressing with fresh orange juice, grated onion, honey, and mustard. A bright citrus vinaigrette that comes together in one jar with a quick shake.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

Quick and tasty way to prepare asparagus! And very healthy!

I love this sour cream scrambled eggs, I used less butter and sour cream, still went very well.

Very easy and quick recipe, chicken is cooked with cinnamon and garlic, very great flavor.

Halibut steaks topped with sautéed zucchini, fresh tomatoes, garlic, and crumbled feta cheese. A healthy Mediterranean-style fish dinner on the table in just 30 minutes.

Browned chicken pieces simmered in white wine with sliced mushrooms and fresh tarragon. A rustic one-pan French dinner that fills your kitchen with the most intoxicating aroma.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.