10,000 black pepper recipes

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A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Hearty bluefish chowder with crispy bacon, tender potatoes, and a rich white sauce thickened with evaporated milk. Seasoned with tarragon, rosemary, and basil for a New England-style fish soup.

A succulent seafood stew, best serve it hot with some good crusty bread.

Bailey's Bouillabaisse (Fish Stew) with Potatoes and Vegetables recipe

Party chicken casserole layered with crab meat, stuffing, and chicken breasts, topped with cream of mushroom soup and paprika. A retro crowd-pleaser baked low and slow.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Inside-out stuffed peppers with ground beef, chopped green pepper, rice, and stewed tomatoes baked in a casserole and topped with melted cheddar. All the flavor, no fussy stuffing.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Skillet hamburgers topped with sauteed mushrooms and onions in a Worcestershire, lemon, and garlic pan sauce. Steak Diane flavors on a burger, one pan.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Earthy lentils simmered with fresh spinach, green onions, garlic, and cumin in this Santa Maria-style soup. Vegan, high-fiber, and ready in 30 minutes flat.

Leek and goat cheese tart with balsamic-braised leeks and cream layered over crumbled chevre in a pre-baked shell. An elegant French vegetarian tart with rich, tangy flavor.

Dhana Ghosht is a slow-cooked Indian lamb curry marinated in spiced yogurt, simmered with a dark masala of mustard seeds, ginger, cumin, and turmeric, finished with heaps of fresh coriander leaves.

Creamy spicy pumpkin bisque with ground hot chiles, dry sherry, and half-and-half. A grown-up fall soup that balances pumpkin's sweetness with serious heat and depth.