Recipes with black pepper

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Loaded baked mac and cheese with extra-sharp cheddar, spinach, corn, sour cream, and a custard-style sauce of half-and-half, heavy cream, and eggs. Rich, creamy, and packed with hidden veggies.

Awesome Grilled Rainbow Trout with Apricot Salsa recipe

I have used this recipe for years. Chicken, pork, fish, or wings in all sorts of flavors--Chinese, Mexican, Italian, Cajun, etc. I have shared this recipe more than any other.

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Crispy fried crab croquettes seasoned with cayenne, white pepper, and garlic, served with a cream of wine sauce. Old-school Southern entertaining at its finest.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

A fragrant homemade Chinese ten-spice blend with toasted star anise, Szechuan peppercorns, fennel, coriander, and cumin. Toast, grind, and store for marinades, stir-fries, sauces, and meat rubs.

Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

Fried calamari done the simple way: fresh squid dredged in flour, fried golden, then hit with lemon, salt, and pepper. The classic Italian-American appetizer with no fussy batter.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.