1,774 black pepper recipes

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

A tantalizing and delicious pasta dish that's perfect for a light lunch!

Italian-style winter salad of shaved fennel, juicy orange slices, pink grapefruit, red onion, and bitter radicchio dressed with citrus-spiked olive oil. A bright, anise-scented cold-weather starter.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.

Salmon roasted with cilantro pesto made from fresh cilantro, garlic, lime juice, and olive oil, topped with chopped tomato. A bright, 30-minute fish dinner with bold Latin flavors.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

Four pounds of beef chuck braised low and slow in beer with sliced onions, green peppers, chunky mushrooms, ketchup, and mustard. Feeds a crowd of 12 with minimal effort.