3,281 black pepper recipes

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Authentic Indian garam masala blends black pepper, caraway, cinnamon, coriander, cloves, and cardamom into a robust, fragrant spice mix for curries, braises, and finishing dishes.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Filled tortillas are make-ahead pinwheel appetizers, flour tortillas spread with spiced cream cheese, jalapenos and black olives, then rolled, chilled and sliced into bite-size rounds. Crowd-pleasing party finger food.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.