10,000 black pepper recipes

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Classic lobster Newburg with cream, egg yolks, butter, and a hit of cayenne and mace. Optional sherry rounds out the rich, old-school seafood favorite.

Simple old-fashioned oyster stew made with milk, celery, flour, and plump fresh oysters. A creamy, briny Southern comfort classic for two.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

This dish was pretty easy to prepare and turned out beautifully. The potatoes, zucchini, tomatoes, and olives created a wonderful medley of flavors.

Chicken pieces braised with sliced fennel, Italian stewed tomatoes, and fennel seeds in one pan. A rustic Mediterranean weeknight dinner in under an hour.

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.