Recipes with black peppercorns

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Tender peeled white asparagus spears topped with nutty brown butter and toasty bread crumbs. A classic German side dish that comes together in just 15 minutes.

Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

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.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

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.

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.

Chicken fatteh layers toasted pita, saffron-scented rice, poached chicken, and garlicky yogurt in a Levantine feast dish finished with pine nuts, pistachios, and fresh herbs.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.