Recipes with peppercorns
373 recipes
Kishke (Stuffed Derma)
Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.
Beef Siciliana
Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.
Pheasant Stock
Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.
Peppered Beef Tenderloin with Mustard Horseradish Sauce
Roasted beef tenderloin crusted in cracked peppercorns, Dijon mustard, butter, and parsley, sliced thin and served with a creamy horseradish-mustard sauce. A dinner-party showstopper.
Corn-And-Summer Squash Ragout
Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.
Chicken & Fruit Casserole
Slow-cooked chicken layered with apples, pears, tomatoes, and warm spices, finished with fried plantains, capers, and olives. A Latin-inspired sweet-savory stew bursting with bold flavors.
Jellied Tomato Salad
Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.
Marinated Trout
Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.
Pickled Red Eggs
Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.
Chicken Adobo in Coconut Milk
Filipino chicken adobo gets a coconut milk twist for silky richness. Vinegar, soy, and garlic create the classic tangy-savory base, then coconut cream rounds it all out into pure comfort over steamed rice.
True Bearnaise Sauce
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Traditional Lamb Rogan Josh with Yogurt Sauce
Traditional lamb rogan josh, the aromatic Kashmiri curry. Tender lamb braised low in a fragrant base of whole spices, browned onions, ginger and garlic, with yogurt stirred in for a rich reddish-brown sauce.
Coquille St.Jacques Savoie
Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.
Dutch Oven Venison
Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.
Vegetarian Ma Po Tofu
Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.
Game Lover's Brunswick Stew
Rabbit, squirrel and venison are featured in this game lovers stew.
Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.
Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.
Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.
Roasted beef tenderloin crusted in cracked peppercorns, Dijon mustard, butter, and parsley, sliced thin and served with a creamy horseradish-mustard sauce. A dinner-party showstopper.
Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.
Slow-cooked chicken layered with apples, pears, tomatoes, and warm spices, finished with fried plantains, capers, and olives. A Latin-inspired sweet-savory stew bursting with bold flavors.
Jellied tomato salad made with unflavored gelatin, tomato juice, basil, lemon, and garlic. A retro molded salad that's light, savory, and perfect alongside cold cuts.
Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.
Pickled red eggs steeped in beet juice, apple cider vinegar, cloves, allspice, peppercorns, and fresh ginger. Vibrant magenta with tangy, spiced flavor.
Filipino chicken adobo gets a coconut milk twist for silky richness. Vinegar, soy, and garlic create the classic tangy-savory base, then coconut cream rounds it all out into pure comfort over steamed rice.
Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.
Traditional lamb rogan josh, the aromatic Kashmiri curry. Tender lamb braised low in a fragrant base of whole spices, browned onions, ginger and garlic, with yogurt stirred in for a rich reddish-brown sauce.
Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.
Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.
Fiery Sichuan-style ma po tofu with dried mushrooms, chili oil, brown bean sauce, and homemade Szechwan peppercorn powder. All the numbing heat, zero meat.
Rabbit, squirrel and venison are featured in this game lovers stew.
