Recipes with peppercorns
373 recipes
Huachinango
Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.
Salmon/Trout Hollandaise
Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.
Pork Sausage Bbq Beans
Pork sausage barbecue beans, a one-skillet cookout side of hot Italian sausage, baked beans, bell pepper, green onions, and a brown sugar spiced BBQ sauce.
Spicy Buckwheat Noodles & Pork in Broth
Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.
Fish Escabeche
Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.
Gai Dom Kha (Thai Chicken Soup)
Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.
Fantasy Pork
Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.
Navy Bean Borsch
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
Potted Herrings in Guinness (Irish)
Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.
Masoor Dahl Soup (Lentil Soup)
Masoor dahl soup with red lentils, turmeric, garlic, and whole peppercorns finished with lemon juice. A simple Indian lentil soup that's vegan, high-fiber, and ready in under an hour.
Flounder in Sweet-Sour Sauce
Flounder fillets poached in a sweet-sour beer sauce with brown sugar, cloves, and peppercorns. A quick stovetop fish dinner with bold Northern European flavors.
Roast Beet Puree
Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.
Barbecued Pot Roast
This succulent recipe is easy to make and it won't let your pot roast feel left out this summer!
Lamb Stock
Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.
Mechado
Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.
Cream of Sun-Dried Tomato Soup
Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.
Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.
Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.
Pork sausage barbecue beans, a one-skillet cookout side of hot Italian sausage, baked beans, bell pepper, green onions, and a brown sugar spiced BBQ sauce.
Refreshingly tasty! All the ingredients in the recipe are complementary. If you can't handle the heat, reduce the amount of red chili to your own taste.
Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.
Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.
Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.
Masoor dahl soup with red lentils, turmeric, garlic, and whole peppercorns finished with lemon juice. A simple Indian lentil soup that's vegan, high-fiber, and ready in under an hour.
Flounder fillets poached in a sweet-sour beer sauce with brown sugar, cloves, and peppercorns. A quick stovetop fish dinner with bold Northern European flavors.
Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.
This succulent recipe is easy to make and it won't let your pot roast feel left out this summer!
Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.
Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.
Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.
