Only the Best Black Pepper Recipes

This is an easy to make shrimp sauce. It makes about 1 1/2 cups.

"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."

"Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance."

This recipe came from Allrecipes (Ruth Crickmer). My whole family loved it even though it cooked too fast. The original recipe said 'high heat' on the grill, which my husband did. It ended up cooking 8 minutes total, charred but not burnt tasting, and very juicy and flavorful. We'll turn down the heat next time for texture, but this is a keeper in our home!

"This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his...

This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)

"People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."

This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier. Feel free to add or subtract to suit your tastes (bacon, sausage, onions, peppers, etc.)

"'Both crisp and hearty, this snack's one that is often requested by my family,' says Trish Perrin of Keizer, Oregon."

This is a great recipe for beginners!

These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!

"This recipe is easier than it sounds. I usually cook the ribs the day before and grill them for a quick dinner the next night. FYI: the sauce is much better after it is cooked. It is not a dipping sauce."

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib...

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a...

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the...

Made with spicy sausages and smoky grilled onion, these are not your standard burgers.

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

Brasato al Barolo

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There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

From Off the Eaten Path Inspired Recipes for Adventurous Cooks by Bob Blumer

Active time: 30 min Start to finish: 2 1/2 hr

This dish is a particularly good accompaniment to beef or lamb.

"Every time I serve this I am asked for the recipe. It is sooo.. good!"

This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good

Family favorite - tried and true - the only recipe we use.

"This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite."

If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

"This is the BEST I have ever tasted, but not for the fat conscious."

Canned chipotle chilies — which give this dish a smoky depth — are available at Latin American markets and many supermarkets. Top the chili with...

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

"Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers."

"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."

Moqueca de camarão

I came across this recipe and had to give it a try. What a delicious and easy way to have eggs. This is a great recipe to teach the kids to make so they can make breakfast on their own. *I wanted to add that veggie spray works well and I most often use 1 whole egg and 1 egg white mixed together for a healthier approach- you can't tell the difference!

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit,...

Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.

"An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side."

This is a delicious recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto...

Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.

This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.

"This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"

This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time.

Food Editor/Stylist: Paul Grimes Father: Elmer M. Grimes, Haddonfield, NJ My dad loved mushrooms, and he always ordered veal Marsala when we...

"A delicious chicken pie made from scratch with carrots, peas and celery."

This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.

I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.

"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"

This is one of our favorites - make it almost weekly!! Preparation time includes marinade time.

Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.

I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes)For a beef version check out my

This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly — I always serve this with

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest...

Crockpot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

"I've always loved to cook," writes Mary Gareffa of East Longmeadow, Massachusetts, "and though at eighty-nine I'm slowing down, I still love...

The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. Since everyone raved about it, I thought I'd share the recipe he gave me.

The dried figs add a chewy sweetness to this delicious sauce.

A tasty and beautiful salad. You may choose to substitute the walnuts with almonds - just as good!

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com."

"This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup."

"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."

"This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached."

Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry! Stays crispy for packing in a lunch or picnic! A major importance in artisanal fishing in Africa and the Levant, and are of increasing importance in aquaculture around the world.

"I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!"

The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on...

My dad knows how much I love this. Thanks for the recipe.

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors...

Active time: 20 min Start to finish: 1 1/4 hr

"This is the tastiest, easiest chili recipe you'll ever find. I recommend serving it with sliced jalapeno chile peppers and crackers or cornbread."

This is an easy way to make ordinary burger taste exceptionally good.

"This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey."

This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold, Winter day..

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken...

When adding the diced vegetables to the flaked salmon, fold the ingredients together gently so that the salmon doesn't break up.

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

This is a great dry rub. My friend Barb gave it to me.

There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Active time: 1 hr Start to finish: 2 1/2 hr

Minestra

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

"I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy."

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus...

"A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor."

"A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise."

(Chicken Stir-Fry with Holy Basil)

This is one of our very favorite side dishes. Simple and delicious.

A decidedly different take potato side dishes, as seen at Kincaids restaurants

"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!"

This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.

This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.

If you can't find Yukon Gold potatoes, use russets instead.

"Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. --Ruby Williams, Bogalusa, Louisiana"

The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later ...

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.

The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner,...

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica...

"Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour."

For the grill, or can be broiled.

"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."

Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus and herbed bulgur ...

Lots of garlic and herbs on grilled succulent shrimp!

"Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch."

Marinate the tri-tip for at least two hours.

The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.

Got this recipe from Southern Living Magazine. Oh so good and easy.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the...

Garnish the turkey with bunches of fresh thyme, sage and parsley.

"Serve on lettuce cups, or make sandwiches. Stand back and enjoy the applause!"

Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey.

from Top Secret Recipes

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman.\r\nFor Bittman's tips on preparing a modern Passover meal, click here.

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Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

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It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!

This is the salad dressing I grew up with that my mom created. As a child, I didn't realize there were any alternatives. To this day, my mom's salad dressing is still a favorite. Very simple to prepare. If you make it a little ahead of time, it will allow the flavors to blend. I hope you enjoy it!

"A hearty winter favorite."

The little green chile makes an appearance in the burger and in its creamy ranch sauce. What to drink: Chateau Souverain 2002 Zinfandel, Dry Creek Valley ($22).

"If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!"

"This bread has a great flavor. It is moist, light and has a crispy crust."

A copycat of KFC's yummy cole slaw.

This is a long-time family favorite, you may serve this baked as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad using cooked cold potatoes, it is delicious cold or baked and served hot! --- I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead --- I have even made this using about 5 cups of thawed frozen hash browns --- the complete casserole may be assembled and refrigerated for up to 2 days ahead although it is so good cold it might not even make it to the oven, and also makes a large amount which makes this

Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!

Blasting with high heat will shrink the skin and seal in all the juices to create the most moist tender chicken and will be on your table in about an hour, this method will also work with a larger size chicken but cooking time will need to be increased --- you may adjust all seasonings to taste, if you are not a lemon-lover then you may omit the lemon juice, you really may use whatever seasoning that you like for this, I like to use seasoned salt ----- also see my

I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half --- this gravy and of coarse any gravy is at it's best when used right away! --- also see my

I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is

I have been making this recipe for years, it is

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

After experimenting with many different spice combinations over the years for me this is the closest to the store-bought package taco seasoning --- I always increase this recipe 10x and keep in a glass jar tightly covered in my fridge to have ready for recipes, if you like lots of heat then adjust the cayenne pepper to taste or you may omit completely, if you can find some dryed granulated tomato powder then add about 1-2 teaspoons with the mix, I purchase mine at a bulk spice store it really gives the seasoning a lift, the amounts stated are equivalent to one package taco seasoning mix — don't save this mix to use only for tacos, add some in your recipes to kick up the flavor, it's even great in hambugers, ground beef mixture for casseroles, stews and soups, I even add this to my Parmesan meatballs --- this also makes a great gift for the cook on your list just increase amounts and present in a fancy glass jar.

"A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb."

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the

"This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!"

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks,...

"I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container."

Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs

This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.

The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use...

As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere

Soak for 48 hours before using-it will help produce the juicyyyyyy-est meat you have ever made!

Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.

"A colorful, spicy, and refreshing bean salad."

Southern Living; family favorite

For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is...

Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce...

Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red...

This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.

"Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty."

Pan-roasting broccoli results in a carmelized flavor, a completely different taste using broccoli, salt, and pepper. Adapted from Cook's Illustrated.

What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their...

Comfort Food. Serve with brown rice and a salad.

"These baked pita chips make a lovely accompaniment to any dip or spread."

"A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread."

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.

Great potato soup with a wonderful taste for anytime of the year. Don't forget to add the bacon bits to garnish for an added zip! Just double the recipe to fill your crock pot.

The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare.

This recipe is from the back of a Kraft Cheese wrapper that I have had forever. Our favorite add-ins are chopped ham, chopped broccoli and mushrooms. Prep. time is not included.

Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

"This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them."

Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches),...

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

This simple but sophisticated preparation is the star of the Thanksgiving table.

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

Very simple to make and so flavorful- this is a real treat!

I find it totally amazing that children ages from when they start eating table food to you know the guys/men that just won't grow up! You know those in their 40's 50's 60's 70's..... JUST LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families.Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish.

A great alternative to fast-food French fries, my family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

"I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork."

"This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'"

A simple recipe for an impressive main course. Serve the lamb with the Saffron Couscous and baby carrots. Pour a Cabernet Sauvignon.

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."

"I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!"

Wrapping salmon fillets in crespelle (crêpelike pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets...

Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.

We eat these as a topper for steak or baked potatoes, or as a side dish with just about anything. Easy and flavorful.

Wonderful. We serve these with grilled steak and baked potatoes.

Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped...

Two kinds of potatoes are thinly sliced and combined with cream, butter, cheese, and a mixture of herbs.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

Coquilles St.-Jacques

"Man, when your guests bite into these at this Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLEY before the quick grilling process."

"My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare."

A few years ago, the editors of Bon Appétit magazine declared braised short ribs the recipe of the year, and they asked me to create the ultimate...

My favorite do-ahead party dish. Excellent taste, very easy to make, and perfect for everything from a casual to a formal dinner party, or even a buffet. It's great served with braised belgian endive or lightly sauteed broccoli rappe, green salad, wine, and even pasta. Versatile and easy dish. My go-to dish when we've got friends coming over, and I can't think of what to make.

Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping...

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian...

"Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Back to simplicity, back to the country life. Sigh."

"This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much."

My deli carries a yummy baked potato salad. I asked them what was in it and they told me. I had some leftover baked potatoes that I needed to use so I tried making it and it was a BIG hit at my house. It disappeared before I got it to the dinner table...lol !

Americans enjoyed most of the food at the scores of Italian restaurants that opened in the twenties, but they couldn't understand the appeal of...

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

Preparation time: 25 minutes Cooking time: 5 minutes

These are so quick and tasty--you can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavour is so great for such a short marination time...you can can do them up ahead of time and have the meat sit longer if you wish.

"Depending on how spicy you and your family like your dishes, use as little or as much as you want."

"Garlic lovers, this marinade is for you! I have used this on both beef roast and chicken, and I'm certain it will taste great on any cut or type of meat you choose. I typically use a 2 to 4 pound beef roast."

"In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains."

"This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Try to use some smoking chips on the barbecue. The smokier the grill, the better the ribs will taste!"

I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake!