10,000 black pepper recipes

California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny's!

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.

Lighter vegetable quiche with zucchini, red and green bell peppers, egg substitute, and skim milk in a flaky pie crust. Low-fat brunch or weeknight dinner.

Swedish meatballs made the traditional way with a beef, pork, and veal blend, milk-soaked bread crumbs, and a whisper of nutmeg. Browned in butter and simmered tender. Family-style comfort food.

A spicy and succulent curry dish that brings flavors from Kenya into your kitchen.

Pressure cooker chicken cacciatora with stewed tomatoes, white wine, zucchini, red peppers, and garlic. A rustic Italian one-pot dinner served over pasta in about an hour.

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

Raisin walnut stuffing for turkey: plump raisins, toasted walnuts and sage-scented bread cubes bound with butter and chicken broth. Sweet-savory Thanksgiving classic, makes 10 cups.