Recipes with black pepper

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.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Mexican red snapper tostadas with herb-poached fish, fried tomato-olive topping, and shredded lettuce on crispy tortillas. A traditional Huachinango preparation from scratch.

Ground beef and eggplant macaroni casserole with sour cream, pimentos, and cheddar cheese. Italian-seasoned, baked until the eggplant is tender and the cheese is golden. A crowd-pleasing potluck dish.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Hungarian paprika schnitzel: veal cutlets dredged in seasoned flour, seared with paprika-laced onions, and braised gently in sour cream. A classic Central European supper dish.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

A no-fuss Mexican chili built on ground beef and sliced chorizo simmered with green chilis, onions, garlic, and stewed tomatoes. No beans, no complicated spice blends. The chorizo brings all the heat and flavor.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Classic stuffed cabbage rolls filled with seasoned ground beef, spinach, Parmesan cheese, and eggs. Baked until the leaves are tender and the savory filling is bubbling with flavor.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

One-pan chicken with Italian sausage and potatoes baked together with oregano, paprika, and garlic salt. The sausage fat bastes the chicken while crisping the potatoes for an effortless rustic Italian sheet pan dinner.

Pork shoulder strips cook in the microwave with orange juice and soy sauce, then get tossed with water chestnuts, bean sprouts, and Napa cabbage in a cornstarch-thickened sauce. Serve over rice.