Recipes with black pepper

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

Delmonico potatoes baked in butter, scalded milk, and Swiss cheese with garlic and white pepper. Classic steakhouse-style gratin with a browned cheesy crust over tender, creamy slices.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Southern-style country captain chicken: floured and pan-browned chicken pieces baked in a curry-spiced tomato sauce with onion, green pepper and garlic, topped with raisins and slivered almonds. A Lowcountry classic with Indian roots.

Slow cooker turkey breast rolled with fontina cheese, prosciutto, parsley, and thyme, braised in white wine and broth. An Italian-inspired roast that cooks for 9 to 10 hours.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Deep-dish chicken pie from scratch with poached chicken, carrots, celery, baby lima beans, and mushrooms in a creamy half-and-half sauce, under a hand-rolled egg-washed pastry lid. Sunday supper royalty.

A grilled beef burger stuffed with cheese that has been made famous by Minneapolis pubs. Juicy and oozing with melted cheese.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.