10,000 black pepper recipes

Potato pancakes seasoned with crushed juniper berries and orange zest, fried golden in butter and oil. A crispy, aromatic twist on classic latkes with just 6 ingredients.

Greek spanakopita triangles with spinach, feta, and cream cheese wrapped in buttery phyllo dough. Crispy, flaky appetizers that freeze beautifully for make-ahead entertaining.

Roasted chicken breast stuffed with Gorgonzola cheese and finished with a white wine pan sauce with black grapes and green apple. An elegant main course with bold, fruity flavors.

This savory dish is perfect for a cold night and will keep you warm with every bite!

I was skeptical about the recipe, but I happened to have all the ingredients on hand, so went for it. To my surprise, it actually tasted delicious. It was also a great way to use frozen broccoli. Overall I liked it, and will probably make it again.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Slow cooker cola steak made with round steak braised in cola and ketchup for 8 to 10 hours. The cola tenderizes the beef and creates a sweet, tangy gravy with almost no effort.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.

Six-pound beef brisket braised low and slow in a tangy ketchup, brown sugar, and vinegar sauce with onions and garlic. Jewish deli-style comfort that falls apart at the touch of a fork.

This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.

The Colonel was in the kitchen one day and had an idea what to do with the potatoes that he had and he came up with the Potato Wedges. They used to be made fresh but due to the invention of the frozen fry, they are sent to the stores frozen and ready to cook.