174 peppercorn recipes

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

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.

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

Jumbo prawns butterflied and stuffed with a garlic-coriander-chicken paste, then grilled on skewers until bright orange. Served with a tangy sweet-sour cucumber salad on the side.

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.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

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.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

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.

Savor easy authentic Filipino Chicken Adobo: tender soy-vinegar braised chicken with garlic and bay leaf. Perfect beginner-friendly dinner recipe for gluten-free meals or quick family weeknights using simple pantry staples.