722 peppercorn recipes

No-cook Sichuan dipping sauce with crushed Sichuan peppercorns, black soy sauce, rice vinegar, sesame oil, and chili oil. Tongue-tingling, savory, and ready in 15 minutes flat.

A spicy and delicious paste that is perfect for sandwiches or burgers.

Juicy summer tomatoes layered with fragrant basil and tangy mayo-lemon spread, all tucked between golden double crusts. Every slice reveals tender tomato rounds soaked in their own sweet juices, mingling with creamy spread and aromatic herbs.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Savory bread machine loaf studded with crispy bacon and seasoned with green peppercorns, basil, and garlic. Whole wheat and applesauce keep it moist and hearty. Set it and forget it.

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.

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.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

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

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp.

Grilled steak crusted with coarsely ground mustard seeds and black peppercorns, served sliced over tomatoes, ice-water-crisped red onion, and Parmesan shavings. Bold and summery.

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.