78 black peppercorn recipes

This is a classic dish in Northern China, it's usually made with broad beans, potatoes, pork or beef chunks as you wish, and freshly made noodles. This is an easier version by using spaghetti, I also omit the meat to make it a meatless but still very tasty.

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Lamb and cabbage casserole layered with flour-dusted chops and thinly sliced white cabbage, simmered for 90 minutes with whole peppercorns. A rustic Nordic one-pot with just six ingredients.

A fragrant homemade Chinese ten-spice blend with toasted star anise, Szechuan peppercorns, fennel, coriander, and cumin. Toast, grind, and store for marinades, stir-fries, sauces, and meat rubs.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Crispy cast-iron cornsticks with cracked fennel seeds and black pepper, baked in a sizzling hot mold for crunchy golden edges. Ready in 20 minutes, served piping hot with butter.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Pepper-crusted lean beef burgers topped with baked beans on kaiser rolls. Seared in a skillet with crushed peppercorns and red pepper flakes for a spicy kick.

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Old-fashioned chicken soup simmers a whole chicken with chicken feet, garlic, carrots, celery, and herbs for three hours to extract maximum flavor and collagen. Grandma-style cure-all served over pastina or rice.

I think this recipe originated from McCalls recipe cards. Poached salmon steaks with a vegetable sauce.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!