10,000 black pepper recipes

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Grilled shrimp tossed with penne, fresh Roma tomatoes, diced mozzarella, basil, and Italian parsley in a simple olive oil dressing. This no-cook pasta sauce comes together while the penne boils.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Apricot-glazed Cornish hens roasted whole over a buttery bread stuffing scented with celery, onion, and marjoram, basted with a sweet-tart apricot preserves glaze.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Easy one-pot beef stew with chunked beef, potatoes, carrots, celery, onion, and peas in a simple beef broth darkened with Gravy Master. A no-fuss weeknight stew that simmers itself tender.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Cream cheese stuffed mushrooms loaded with sautéed onions, green peppers, and celery, brightened with lemon and Worcestershire, then baked until golden. The ultimate party appetizer.

Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.

Learn how to make stuffed grape leaves, AKA dolmas, a classic Mediterranean appetizer or snack; stuffed with lemon dill rice, these vegetarian grape leaves are tantalizingly delicious.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

These eggplant patties are golden brown on the outside; soft, warm and delicious in the inside. Feel free to adjust the seasoning, if you like spicier, add more hot chili pepper; if you prefer more garlicky, add a few more cloves of garlic. These patties are delicious enough to be served directly, or make a creamy sauce with yogurt or sour cream.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Slow-roasted pork loin marinated overnight in orange juice, puréed apricots, cloves, and ginger. Studded with garlic slivers and served with glazed apple halves.