Recipes with black pepper
10,112 recipes
Salmon Creole
Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.
Decadent Pasta Primavera
Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.
Scrambled Tofu
Crumbled silken tofu scrambled with mushrooms, red pepper, green olives, scallions, and a hit of turmeric for color. Vegan, protein-packed, and ready in 40 minutes.
Sauteed Scallops With Lemon Fettuccine
Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.
Diet Tofu Quiche
A clever diet quiche with a fiber-rich bran-egg crust and a silky blended tofu filling loaded with asparagus, mushrooms, and onion. Low-calorie, low-fat, and high in protein. No pastry dough needed.
Bob's Marinated Flank Steak
Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.
Cola Barbecue Sauce
Sticky homemade barbecue sauce simmered with cola, ketchup, Dijon mustard, and Worcestershire sauce. The cola caramelizes into a sweet, tangy glaze that's built for grilled chicken.
Roasted Vegetable Pizzas
Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.
Country-Fried Pork & Peppers
Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.
Leeks with Celery
Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.
Focaccia (Black Pepper)
Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.
Light Cream of Pea Soup
Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.
Sweet & Sour Potatoes with Bacon
German-style hot potato salad with bacon, vinegar and sugar in a tangy sweet-sour dressing. Warm side dish that pairs with pork, sausage and grilled meats.
Modified Tuscon Jailhouse Chili
Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.
Pheasant with Cinnamon & Basil
Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.
Hortosoupa (Vegetable Soup)
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
Salmon Creole casserole: canned salmon, tomatoes, onion, green pepper and chili powder simmered together, then baked under buttery breadcrumbs and melted cheese. Pantry-friendly Louisiana comfort food.
Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.
Crumbled silken tofu scrambled with mushrooms, red pepper, green olives, scallions, and a hit of turmeric for color. Vegan, protein-packed, and ready in 40 minutes.
Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.
A clever diet quiche with a fiber-rich bran-egg crust and a silky blended tofu filling loaded with asparagus, mushrooms, and onion. Low-calorie, low-fat, and high in protein. No pastry dough needed.
Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.
Sticky homemade barbecue sauce simmered with cola, ketchup, Dijon mustard, and Worcestershire sauce. The cola caramelizes into a sweet, tangy glaze that's built for grilled chicken.
Roasted vegetable pizza on prebaked Italian bread shells topped with zucchini, yellow squash, red pepper, and red onion in a red wine vinaigrette, finished with mozzarella and Parmesan.
Thin-pounded pork steaks coated in a spiced cornmeal and whole wheat crust, pan-fried crisp alongside red and green pepper strips. A 30-minute skillet dinner for 4.
Braised leeks with celery in a reduced celery-honey sauce. A clean, virtually fat-free vegetable side that lets the alliums and herbs do the talking.
Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.
Light cream of pea soup combines pureed green peas with a quick white sauce of butter, flour, and milk. A simple vegetarian soup ready in 40 minutes with pantry staples.
German-style hot potato salad with bacon, vinegar and sugar in a tangy sweet-sour dressing. Warm side dish that pairs with pork, sausage and grilled meats.
Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.
Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.
Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.
