3,918 black pepper recipes

A sweet and sour dipping sauce that's perfect for chicken nuggets or chicken fingers.

Creamy winter squash soup with finely chopped hazelnuts, onions, and a splash of sherry. The nuts add nutty body without any dairy thickener. A simple autumn first course.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Butternut Squash Soup with Celery and Carrots recipe

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Using sun-dried or oven-dried tomatoes and olives makes this delicious tapenade that can be spread over the sough dough bread, stuffed into bell peppers or chicken breast, or can be the replacement of mayonnaise when you prepare the sandwiches. Quick, easy and tasty!

Quick, easy and flavorful, it goes well with any kind of main course.

This is an awesome Raita (cucumber and yogurt) with the fresh zing of mint which goes well with lamb or to cool off your taste buds with a spicy curry or any other hot and spicy dish.

Delicious! I wasn't sure about the flavor before I made this dish, I was so glad that I made it, and it came out so flavorful and tasty.

Even the sweet potato/yam "dis-liker" (me) liked the flavor of these. Nice little bite from the cayenne. And the amount of sugar was just right. I don't care for really "sweet" yam dishes at all! Thanks for this addition to our holiday dinner. (Part of my "Thanksgiving 2010" Menu)

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Visit Greece with these scrumptious potatoes that will have you enjoying every bit of it until its all gone!

Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.