178 peppercorn recipes

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

A good stock can greatly improve and add flavor to many meals.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Hearty Hungarian-style cranberry bean soup with kolbasz sausage, thickened with a bacon dripping roux and sour cream. Old-world comfort food that sticks to your ribs.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

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.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Try this succulent chicken dish made with chopped shallots and crescent rolls.

A great way to add some spice to your dinner, this simple but tasty recipe will instantly become one of your favorites for dinner.