Recipes with black pepper

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Polish bull's-eye eggs baked in toasted bread with sharp cheddar and cream. A cheesy, golden twist on classic egg-in-a-hole that finishes in the oven.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Lavender-pepper pears are ripe Bartlett pears sprinkled with crumbled lavender, cracked black pepper, and lemon juice. An elegant no-cook fruit dessert.

Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Red pepper and goat cheese frittata with fresh oregano and scallions. An 18-minute stovetop-to-broiler vegetarian brunch dish that slices clean and feeds six.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Southern French chicken with seared breasts topped with ripe tomato, goat cheese, and fresh basil, finished under the broiler. A Provencal-inspired dinner ready in 15 minutes.

Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.