139 peppercorn recipes

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

An absolutely tasty dumpling stew is perfect in a cold winter day to warm up your entire family.

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Hungarian peasant soup with chicken, turkey legs, and stewing beef simmered with kohlrabi, parsley root, leeks, and whole peppercorns. A two-course meal from one pot.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Say cheers to this scrumptious dish that will have you savoring every bite of it!

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.

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

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.

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.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.