344 black peppercorn recipes

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Tbilisi-style beef and mushroom stroganoff seasoned with a Georgian spice mix of black, white, and red pepper, dry mustard, and allspice. Tender beef in a sour cream sauce over flat noodles.

Goan-style chicken with dry-roasted spices, toasted fresh coconut, and a garlic-ginger-chili paste. An aromatic, no-cream Indian curry with deep, layered spice flavors.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

You gotta love the spices in this unique certain to amaze dish of healthy red meat.

Say cheers to this scrumptious dish that will have you savoring every bite of it!

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.