Recipes with peppercorns
373 recipes
Yam Curry
Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.
Indian Pot Roast
Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.
Venison Sauerbraten
Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.
French Dip
A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.
Truite Au Bleu (Blue Trout)
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
Savory Braised Short Ribs with Horseradish Sauce
The beef comes out tender and fall apart with lots of yummy sauce on top.
Curried Chicken & Bow Tie Pasta Salad
Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.
Curry Orange Sunshine Chicken
Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.
Szechuan Pepper Fish
Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.
Beef Stew with Ale
Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.
Seafood Ravioli with Orange-Saffron Sauce
Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.
Rinderrouladen (Beef Rolls)
Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.
Chinese Chicken Wings
Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.
Tea Smoked Duck with Smoked Walnuts
Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.
BBQ Pork Roast
BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.
Christmas Borscht
A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.
Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.
Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.
Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.
A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.
Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.
The beef comes out tender and fall apart with lots of yummy sauce on top.
Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.
Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.
Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.
Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.
Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.
Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.
Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.
Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.
BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.
A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.
