10,000 black pepper recipes

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Creamy rice casserole with tangy green chilies, melted cheddar, and a hint of bay leaf. Perfect for weeknight dinners when you need comfort food fast.

Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.

A roast beef sandwich spread with herbed cream cheese, dill, and garlic powder, layered with tomato slices and alfalfa sprouts. A quick, no-cook lunch that's a step above your average deli stack.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Mini bacon cheese quiches in a tender cream cheese pastry shell, filled with crisp bacon, cheddar, Swiss, onion, and a custard of eggs and half and half. Make-ahead, freezer-friendly party bites.

Lean ground beef meets spicy Italian sausage in a bubbling tomato-herb sauce topped with creamy Parmesan mashed potatoes for a hearty twist on classic shepherd's pie.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

Egg white salad made with just the whites, light mayo, Dijon and dry mustard, and fresh dill. A lighter, yolk-free take on classic egg salad for sandwiches.

An easy to make chicken pot pie using a can of soup to speed the process and a quick easy to make topping.

High-fiber winter garden salad: shredded cabbage, carrots, broccoli, raisins, and sunflower seeds tossed in a curried yogurt and chutney dressing. Crunchy, sweet, lightly spiced.