178 peppercorn recipes

Chicken breast with sour cherry sauce, cracked peppercorns, and coriander in a white wine-brandy reduction. A French-inspired pan sauce built right in the skillet.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

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

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.

Grilled chicken sandwiches piled high with a sweet-savory peach and caramelized onion relish spiked with sherry vinegar and crushed peppercorns. Summer cookout fare with a grown-up punch.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

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.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.