Recipes with black pepper
10,112 recipes
Bread Provencale
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
Gulf Snapper with Avocado & Tomatillo Salsa
Gulf Snapper with Avocado & Tomatillo Salsa recipe
Front Porch Fried Catfish
Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.
Cauliflower with Potatoes.
Aloo gobi style cauliflower with potatoes dry-fried with whole cumin seeds, ground cumin, coriander, turmeric, cayenne, and fresh green chili. A classic Indian vegan side dish.
Caviar Kisses
Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.
Pistachio Chicken
Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.
Scallops & Mushrooms Brochette
Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.
Loin of Pork in Green Chili Sauce
Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.
Meatballs in Chili Sauce
Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.
Hoppin' John Salad, Vegan
Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.
Amazing Oven Barbequed Salmon
Oven barbecued salmon stuffs sockeye fillets with lemon, onion, and bacon, then bakes them in foil under a sweet ketchup-corn-syrup glaze. Smoky-sweet salmon supper, no grill required.
Dilly Dill Dip
Cucumber, cream cheese are featured in this tangy make-ahead dip.
Butterfly Lamb with Rosemary
Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.
Ziti Noodles
Baked ziti with ground beef, ricotta, Parmesan, and mozzarella in spaghetti sauce. A cheesy, meaty pasta bake that feeds a crowd and comes together with minimal prep.
Cheesy Creamy Broccoli Soup (Lacto)
Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.
Cheddar Soup
Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
Gulf Snapper with Avocado & Tomatillo Salsa recipe
Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.
Aloo gobi style cauliflower with potatoes dry-fried with whole cumin seeds, ground cumin, coriander, turmeric, cayenne, and fresh green chili. A classic Indian vegan side dish.
Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.
Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.
Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.
Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.
Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.
Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.
Oven barbecued salmon stuffs sockeye fillets with lemon, onion, and bacon, then bakes them in foil under a sweet ketchup-corn-syrup glaze. Smoky-sweet salmon supper, no grill required.
Cucumber, cream cheese are featured in this tangy make-ahead dip.
Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.
Baked ziti with ground beef, ricotta, Parmesan, and mozzarella in spaghetti sauce. A cheesy, meaty pasta bake that feeds a crowd and comes together with minimal prep.
Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.
Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.
