10,000 black pepper recipes

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.

Root vegetable hash mashes boiled rutabaga, carrots, and red potatoes with butter for a rustic textured side. A British-style smash with sweet earthy depth and skin-on flecks.

Cheddar baked potato slices layer russet potatoes under shredded cheddar and a cream of mushroom soup mixture, baked until fork-tender. Classic American casserole-style side in an hour.

Scalloped oysters layered with buttery cracker crumbs, cream, and a drop of Worcestershire. A microwave-quick version of the holiday side that comes together in under 20 minutes without giving up the toasty top.

Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.