Recipes with black pepper

Crumbled cornbread loaded with andouille, tasso, and sautéed vegetables, moistened with smoky meat broth for a spicy Creole stuffing that elevates any roast.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Spice up your crockpot with this simple recipe where pork ribs are marinated with garlic and barbecue sauce.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.

Israeli salad with diced cucumber, tomatoes, radishes, green pepper, carrots, and lettuce in a fresh lemon juice dressing. A crisp, vegetarian chopped salad ready in 10 minutes.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.

Tortellini pasta salad with blanched broccoli, carrots, leeks, and bell peppers in a homemade balsamic-thyme mayonnaise with orange zest. A colorful, garden-fresh vegetarian salad.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.