Recipes with black pepper
10,112 recipes
Marinara Sauce (Food & Wine, 1990)
Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.
Poor Man's Fillets
Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.
Low Calorie Ginger Carrot Soup
Ginger carrot soup is a velvety low-calorie pureed soup with fresh ginger, vegetable broth, and a finish of orange juice and zest. Vegan, gluten-free, low-carb. Serve hot or chilled.
Sauteed Venison Liver with Apple Slices
Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.
Antipasto Pasta Salad
Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.
Alfredo's Noodles with Mushroom
Fettuccine Alfredo with sauteed mushrooms, butter, half-and-half, and a blend of mozzarella and Romano cheeses. A simpler, vegetarian take on classic Alfredo with earthy mushroom depth.
Spanikopita
A scrumptious appetizer made with a delicious spinach filling everyone will love.
Grilled-Vegetable Herb & Goat Cheese Sandwiches
Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.
Bean & Bacon Soup
Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.
Refreshing Avocado & Grapefruit Salad
Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.
Veal Roast
Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.
Thanksgiving Pizza
Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.
Potato, Artichoke & Leek Soup
Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.
Italian Spinach
Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.
Bread Stuffing for Fowl
Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.
Lemony Artichokes & Peas
Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.
Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.
Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.
Ginger carrot soup is a velvety low-calorie pureed soup with fresh ginger, vegetable broth, and a finish of orange juice and zest. Vegan, gluten-free, low-carb. Serve hot or chilled.
Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.
Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.
Fettuccine Alfredo with sauteed mushrooms, butter, half-and-half, and a blend of mozzarella and Romano cheeses. A simpler, vegetarian take on classic Alfredo with earthy mushroom depth.
A scrumptious appetizer made with a delicious spinach filling everyone will love.
Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.
Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.
Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.
Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.
Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.
Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.
Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.
Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.
Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.
