10,000 black pepper recipes

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.

Carne con papas: cubed round steak simmered with potatoes in tomato sauce, cumin, and garlic. A simple Mexican-style meat and potatoes dish ready in one hour, one pot.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Breakfast burritos pack scrambled eggs, ground beef, diced potatoes, and sharp cheddar into warm flour tortillas. A hearty Tex-Mex morning hand-held that beats any drive-thru.

Pork chops baked over sauerkraut, crushed pineapple, and sliced potatoes with brown sugar. A hearty German-inspired sweet and sour casserole with tangy, fruity flavor.

Fork-tender slow cooker beef brisket smothered in a rich onion gravy thickened with butter and flour. Feeds a crowd of 16 with melt-in-your-mouth, deeply savory results.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Italian chicken stir-fry with pepperoni, bell peppers, zucchini, red wine, rosemary, and thyme, finished with Parmesan. A fast skillet dinner that blends Italian flavors with stir-fry technique.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Peppered seafood sausage: fresh fish, shrimp, jalapeños, and cilantro ground together, stuffed into hog casings, and gently poached. A Southwestern take on fish sausage, bound with egg whites and brightened by cumin and lemon.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.