Recipes with black pepper
9,804 recipes
Garlic & Chickpea Dip
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Spinach Roll
Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.
Pecan Breaded Oysters
Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.
Wholesome Vegetarian Chili
Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.
Grilled Eggplant
Grilled eggplant slices basted with garlic-herb butter and Italian seasoning. Smoky, tender, and ready in 10 minutes on the grill. A simple summer side dish.
Spinach Pasta with Red Pepper Sauce
Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.
Old Fashioned Pot Roast
Bring your family together at the dinner table with this succulent pot roast that's cooked to perfection.
Shake -N- Bake
Homemade Shake-N-Bake coating mix made from scratch with seasoned bread crumbs, paprika, garlic, onion, and Bell's poultry seasoning. Skips the preservatives and costs a fraction of store-bought.
Manhattan Island Clam Chowder
Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.
Teriyaki Wing Dings
Teriyaki chicken wings marinated overnight in soy sauce, lemon juice, ketchup, and brown sugar, then oven-baked until sticky and caramelized. A sweet-savory party appetizer.
Chicken & Pineapples
Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.
Hearty Bean Vegetable Soup
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork & Cabbage Soup
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
Two Bean Soup
German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.
Radish & Cilantro Relish
Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.
Eggplant Parmigiana (Prodigy)
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Spinach rolls wrap garlicky spinach, ricotta, mozzarella, and parmesan in phyllo pastry, then bake until gold and crackling. A lighter take on spanakopita with just a few minutes of hands-on time.
Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.
Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.
Grilled eggplant slices basted with garlic-herb butter and Italian seasoning. Smoky, tender, and ready in 10 minutes on the grill. A simple summer side dish.
Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.
Bring your family together at the dinner table with this succulent pot roast that's cooked to perfection.
Homemade Shake-N-Bake coating mix made from scratch with seasoned bread crumbs, paprika, garlic, onion, and Bell's poultry seasoning. Skips the preservatives and costs a fraction of store-bought.
Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.
Teriyaki chicken wings marinated overnight in soy sauce, lemon juice, ketchup, and brown sugar, then oven-baked until sticky and caramelized. A sweet-savory party appetizer.
Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.
Mexican-style radish and cilantro relish with orange juice, lime juice, and onion. A crisp, citrusy no-cook condiment that pairs with tacos, grilled meats, and fish.
Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.
