3,281 black pepper recipes

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

A colorful spiral pasta salad with tomatoes, green pepper, black olives, and hard-boiled eggs in a tangy paprika mayo dressing. Make it ahead and let the flavors mingle overnight.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

Grilled fish in foil packets with lemon butter, dill, and sliced onion. Each fillet steams in its own pouch on the grill with almost zero cleanup.

Broiled zucchini planks topped with garlic, basil, oregano and parmesan, blistered under the broiler until tender with a browned cheesy crust. A fast, low-carb side that's ready in minutes.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Spice up your life with this scrumptious baked chicken dish that will feed your appetite in a hurry.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Broiled salmon steaks brushed with raspberry vinegar and black pepper, served with a raspberry mirepoix. A light, elegant fish dinner that cooks in under 5 minutes per side.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.