Recipes with black peppercorns
268 recipes
Classic Corned Beef Dinner
Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.
Chicken Vindaloo
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.
Brunswick Stew#2 (With Chicken, Beef, & Pork)
The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.
Fromage De Tete De Porc (Farmhouse Brawn)
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
Taralli Scaldati Col Finocchio
Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.
Chicken Mulligatawny (Sri Lanka)
A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.
Kangaroo Pepper Steak
Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.
Berbere Sauce
Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.
Venison Pepper Steaks
Easy and simple recipe that allows the venison loin to be the star.
Holiday Three-Onion & Cheese Casserole
Decadent casserole layered with three types of onions & three cheeses. It is once a year treat. We all deserve it.
Black Pepper Cream Gravy
Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.
Pork Hocks (Schweinshaxe)
Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.
Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.
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.
The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.
A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.
Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.
Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.
Easy and simple recipe that allows the venison loin to be the star.
Decadent casserole layered with three types of onions & three cheeses. It is once a year treat. We all deserve it.
Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.
Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.
