10,000 black pepper recipes

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Put shaved asparagus onto your pizza, sprinkle some flavored cream cheese over, with some good quality olive oil brushed over the pizza dough, the pizza comes out so yummy, the freshness, creaminess and the crunchiness are all in one bite!

Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

A delightful, easy-to-make dish that combines tender chicken, hearty noodles, and vibrant broccoli in a creamy, flavorful sauce. This kid-friendly casserole is a perfect meal for any night of the week.

Spiced shrimp with broiled polenta stacks lemon-sage shrimp onto crisp-broiled polenta rounds, finished with crumbled prosciutto. An elegant, quick New Year's Eve appetizer or small-plate main.

Leberknödel are Austrian liver dumplings made from stale rolls soaked in milk, mixed with ground beef liver, onions, marjoram and lemon zest. Poached gently and served in clear beef broth.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

A savory sauce that goes hand-in-hand with steak, potatoes and even cooked vegetables!

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.