10,000 black pepper recipes

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Minestra Di Piselli Freschi E Carciofi- Artichokes recipe

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

This is a basic risotto rice . Many ingredients may be added, such as green onion, peas, sliced mushrooms, clams, shrimp, lean hamburger or chicken.

Pan-fried soft-shell crabs with a lemon-caper butter sauce, white wine, and shallots. Crispy, briny, and bright with fresh lemon segments in every spoonful of sauce.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.

Grilled sake-marinated bass with a simple Japanese-inspired soak of sake, soy sauce, ginger and sugar. A clean, weeknight-fast fish dinner with deep umami and a perfect flaky, oil-rich finish.

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!

This delicious frittata is a gluten-free twist on a Quiche Lorraine.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Classic beef bourguignonne braised in Burgundy wine with mushrooms, onions, thyme, and marjoram. Stewing beef simmers low for 2 hours until fork-tender in a rich wine sauce.

Quick beef spaghetti sauce with ground beef, tomato sauce, tomato paste, Italian seasoning, and a glug of white wine stirred in near the end. Ready while the pasta boils.

Baked mushroom pate with cream cheese, Italian herbs, and a full pound of fresh mushrooms. A rich, savory vegetarian appetizer served at room temperature with crackers.