78 black peppercorn recipes

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.

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.

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

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

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Murgh Musallam, a home-style Indian chicken curry with whole cinnamon, cardamom, star anise and cloves simmered with yogurt and fresh chilies. The authentic recipe that makes jarred curry powder irrelevant.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.