178 peppercorn recipes

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Make your own cajun style vinegar by using this simple recipe.

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.