Recipes with black pepper

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Szechwan eggplant and tofu stir-fry with soy-sherry-ginger sauce and a cayenne kick. A vegan Sichuan-style wok dish that turns eggplant silky and tofu deeply flavored.

A scrumptious side dish where chickpeas are given a spicy taste.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Crispy fried wontons stuffed with ground pork, minced prawns, dried mushrooms, and water chestnuts. A classic Chinese appetizer that fries golden in 2 minutes and freezes beautifully for make-ahead entertaining.

Pork apple pie bakes cubed pork loin, sage, and apples under a golden pastry crust with a splash of apple cider. Savory main-dish pie rooted in old American and English farmhouse tradition.

Slow cooker pot roast with beef chuck rubbed in seasoned salt, paprika, and pepper. Set it and forget it for 8 to 10 hours until fork-tender. Just seven simple pantry ingredients.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

A tasty and scrumptious dish made with carrots, potatoes and celery that can be cooked easily with help from your crockpot.

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Southern chicken and okra gumbo with salt pork, fresh tomatoes, and hot pepper, served over fluffy white rice. A slow-simmered Plains-style gumbo with deep, smoky flavor.