10,000 black pepper recipes

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Fried eggplant sandwiches stuffed with mozzarella and dipped in a light yeast batter with whipped egg white. Crispy, cheesy, and golden with a melty center.

Skinny scalloped potatoes layered with Swiss cheese, garlic, and pimientos, baked in chicken broth instead of cream. A lighter take on the classic casserole.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Tuna salad sandwich with Swiss cheese, sour cream, and crunchy celery on rye bread. Ready in 5 minutes with a creamy tang that sets it apart from basic mayo-only tuna.

Scandinavian fruited pork roast stuffed with beer-simmered prunes and apple, basted with the cooking liquid, and served with a rich pan gravy. A classic Nordic holiday roast.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Sauteed turkey cutlets with a quick citrus currant pan sauce made from orange juice, lemon juice, currant jelly, and tarragon finished with butter.

Wilted greens with a hot bacon vinaigrette, mustard, and horseradish, cooked in the microwave. A tangy, warm salad side dish ready in under 10 minutes.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.