black pepper

Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.

Southern Shrimp Scampi

garlic cloves, finely chopped

salt

olive oil

wine

butter

lemon juice

Italian parsley

red pepper flakes

In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hours at this point.

When ready to cook, heat oil in a large sauté pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 minutes, or until the color just begins to turn from translucent.

Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of minutes to reduce, then add butter and swirl the pan to melt it.

Put shrimp back into pan, stir about a minute to finishing cooking and add lemon juice.

Remove to serving dish, sprinkle with parsley and red pepper flakes, adding more pepper if desired. Serve over rice or pasta or as is.

Kim Severson buys fresh local shrimp and then shows how to turn them into scampi.

Perfect Shrimp, Every Time

Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

Cacio e Pepe

Kosher salt

pasta

tsp. black pepper

Pecorino

Bon Appétit

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

This is a “necessity is the mother of invention” kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

One-Pot Kimchi and Squash Mac and Cheese

butternut squash (about 1¼ lb.)

onion

garlic

Napa cabbage kimchi

Tbsp. olive oil

lb. elbow macaroni, shells, cavatappi, rigatoni, or other short pasta

vegetable broth

Diamond

lb. sharp cheddar

scallions

“This is a ‘necessity is the mother of invention’ kind of recipe, borne from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger,” writers recipe developer and cookbook author Hetty McKinnon. “Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. Starchy pasta cooking water mingles with melted cheese to create a creamy, gooey sauce that still feels light. Kimchi and sharp cheese are a natural pairing (have you tried adding kimchi to your grilled cheese?) and combine harmoniously with butternut squash to deliver that irresistible triumvirate of flavors: spicy, savory, and sweet. You could use sweet potato instead of squash, or even add a bunch of spinach or kale leaves to bring some greenery to the dish. Keep this dish vegetarian by using a vegan kimchi, but if you don’t have dietary requirements, any type is fine.”

Peel ½ small butternut squash (about 1¼ lb.) and cut flesh into ½" cubes. Peel and finely chop 1 onion. Using the flat side of your chef’s knife, crush 1 garlic clove, then peel and finely chop. Coarsely chop 1 cup kimchi (some kimchi juice is okay; no need to drain).

Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add onion and cook, stirring often, until softened slightly, about 2 minutes. Add garlic and kimchi and cook until kimchi is starting to brown and stick to bottom of pot, about 5 minutes.

Add squash to pot and reduce heat to medium. Cover and cook, stirring halfway through, until squash is tender (a paring knife should pierce flesh easily), 6–8 minutes.

Remove lid and stir in 1 lb. elbow macaroni, shells, cavatappi, rigatoni, or other short pasta, along with 4 cups vegetable stock or water. If using water, add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (if you broth isn't very flavorful, you may want to add a bit of salt too; start with 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt). Cover and bring to a simmer; cook until pasta is al dente and most of stock is absorbed (you want some starchy liquid left in pan), 6–8 minutes.

Meanwhile, grate 1 lb. sharp cheddar on the large holes of a box grater. Trim and finely slice 4 scallions.

Reduce heat to low and add cheese to pot; stir until cheese is melted and gooey, about 2 minutes. Season mac and cheese with a few grinds of freshly ground black pepper and scatter scallions over.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. 

Adobo-Style Eggplant

lb. eggplant (about 3)

1½ tsp. freshly ground black pepper, divided

Tbsp. (or more) vegetable oil

pork

Tbsp. coconut vinegar or unseasoned rice vinegar

soy sauce

bay leaves

white rice (for serving)

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. As Nicole Ponseca and Miguel Trinidad write in I Am a Filipino: And This is How We Cook, adobo originated as a preservation technique and “can be broadly defined as anything cooked in vinegar. […] Depending on the region, the province, the city, or even the cook, the dish changes due to the Philippines’ own ocean-to-farm-to-table foodways.” To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness. Although this dish will work well with any eggplant, try it in late summer when they reach their peak at the farmers market. Serve alongside plenty of steamed rice to sop up all the sauce.

Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.

Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.

Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using slotted spoon, transfer to another plate, leaving fat behind in pot.

Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.

Working in batches and adding more oil if needed, cook eggplant in same pot until lightly browned, about 3 minutes per side. Transfer to plate with pork.

Pour 1½ cups water into pot and scrape up browned bits from bottom with wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.

Top with garlic chips and serve with cooked white rice.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Jerk Turkey Shepherd’s Pie

onion,

thyme

cinnamon sticks

jerk marinade (about 10 oz.; such as Walkerswood)

turkey,

all-purpose flour

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. vegetable shortening,

unsalted butter,

half-and-half

½ cup (1 stick) unsalted butter

tsp. finely chopped thyme

lime zest

Scotch bonnet chiles, pierced a few times with a paring knife

cloves

jerk seasoning (about 10 oz.; such as Walkerswood)

unsalted butter

chicken broth

All-purpose flour (for surface)

½ tsp. smoked paprika

Half-and-half (for brushing)

Hibiscus Cranberry Sauce (for serving)

“There’s no Thanksgiving spread like a Jamaican Thanksgiving spread,” says Pienanny chef-owner Tiffany-Anne Parkes. “When I was growing up, we’d have one table laden with traditional savory dishes like curry goat, rice and peas, and jerk chicken, and another full of pies for dessert. Things are different this year, so I’m making one dish that incorporates an entire feast. Hibiscus cranberry sauce, inspired by my mom’s holiday sorrel drink, tames the heat of the jerk turkey; pie crust stands in for the island's doughy fried festivals; lime-zested mashed potatoes go on top. Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie.” Because the pimento wood that is used as a cooking surface during the traditional Jamaican smoking and jerking process is scarce, it is almost impossible to produce true jerk in the United States. Here, we use smoked paprika as well as cloves to help create the smokiness that is essential to the jerk tradition.

Bring salt and 4 cups water to a boil in a 16-qt. pot, stirring until salt is dissolved. Remove from heat and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, until cold, about 1 hour.

Add 6 quarts cold water to pot and carefully lower in turkey. Place a heavy plate on top of turkey to keep it submerged. Cover and chill at least 12 hours and up to 1 day. (The turkey will be more moist and flavorful if you let it brine the full time.)

Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Working quickly and aggressively and using a pastry blender or 2 forks, press into dry ingredients until pieces of butter and shortening are about the size of a dime (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Drizzle 1 Tbsp. ice water over mixture and stir in with a fork. Knead dough gently in bowl until it comes together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disk about 1" thick and wrap in plastic. Chill at least 1 hour.

Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Place potatoes in a large saucepan and pour in water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through flesh, 25–35 minutes. Drain potatoes and let cool slightly.

Meanwhile, bring half-and-half and butter to a simmer in a small saucepan over medium heat.

Cut potatoes in half lengthwise. Pass potatoes through a ricer or food mill into a large bowl. (If you don’t have either, gently mash in bowl with a potato masher.) Pour in half-and-half mixture and mix well. Stir in thyme and lime zest; season with pepper. Set aside.

Do ahead: Potatoes (without thyme, zest, and pepper) can be made 1 day ahead. Let cool; cover and chill.

Line a large rimmed baking sheet with 3 layers of foil; set a wire rack inside. Remove turkey from brine and transfer to a plastic cutting board; discard brine. Pat turkey dry inside and out. Place, breast side up, on rack and tuck wings underneath. Let sit at room temperature 1 hour.

Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Transfer chile mixture to a small bowl; set aside.

Melt butter in a small saucepan over medium heat. Add remaining ¼ cup jerk seasoning and whisk until smooth, about 1 minute. Remove from heat.

Place a rack in middle of oven; preheat to 450°. Wearing disposable food-grade gloves to protect your hands from chiles, gently separate skin from breast meat starting at neck. Spread chile mixture over breast meat underneath skin, then smear remaining chile mixture all over outside of turkey. Tie legs together with kitchen twine and pour 1 cup broth into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown, about 30 minutes. Reduce oven temperature to 300° and continue to roast, brushing with jerk butter every 30 minutes and adding ½ cup broth to pan if liquid evaporates, until an instant-read thermometer inserted into the thickest part of breast registers 150°, 65–85 minutes longer. Skin should be deep golden brown and lacquered-looking. Transfer turkey to a cutting board; let rest 2 hours. Pour juices from pan into a heatproof measuring glass.

Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface to a 10½"–12" round (1½"–2" wider than pan). Place dough in a 9"-diameter pie pan or 10" cast-iron skillet; lift up edges, allowing dough to slump down into skillet. Trim any overhang and crimp edges as desired. Chill until ready to use.

Carve turkey and shred meat. Measure out 5 cups (a mix of light and dark meat is good); save remaining meat for other uses. Arrange meat evenly in dough. Pour just enough pan juices over turkey to moisten (be careful not to oversaturate or your crust may be soggy). Mound potatoes over meat. Using a wet butter knife or spoon, spread to edges, covering meat completely. Using a fork, create decorative ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie until crust is golden brown, 35–45 minutes. Let cool 15 minutes. Serve with cranberry sauce.

Black Pepper Beef Stir-Fry + Interview w/ a Dietitian!

strip loin or

Tbsp + 1 tsp oyster sauce

tsp fish sauce

water

tsp black pepper, freshly ground (reduce to 1 tsp if serving kids)

¼ large onion, 1 cm strips

Mixed bell pepper, large diced,

Slice the cooked steak into thin strips, trimming off any fat around it if desired.

Combine oyster sauce, soy sauce, fish sauce and water in a small bowl and stir to combine.

Add just enough oil in a wok to coat the bottom, then add the garlic and saute over medium heat until the smallest bits start to turn golden.

Add the black pepper and stir to mix with the oil. Add onions and bell pepper, and toss for about 1 minute or longer if you prefer the softer vegetables.

Once the vegetables are cooked almost to your liking, add the sauce and toss for about 10 seconds. Turn the heat up to high then add the sliced steak; if you like the doneness of the steak as is, just toss it briefly (20-30 seconds) until heated though, otherwise cook it longer to get the desired doneness. Since the steak is already cooked, you only need to cook it long enough to heat it through. 

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce. The secret to the best results? Start by encrusting the steaks on only one side. This recipe gives you the option of using either heavy cream or crème fraîche for the pan sauce, depending on what you have available and the flavor you prefer.

Classic Steak au Poivre Recipe

(30 grams) whole black peppercorns,

(45 milliliters) vegetable oil

(15 grams) unsalted butter

shallot

(30 milliliters) brandy

chicken stock chicken broth

(175 milliliters) heavy cream

Dijon mustard

Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.

Meanwhile, crack peppercorns into rough halves and quarters. You can use a pepper mill set to its coarsest setting (though not all pepper mills will crack coarsely enough); a mortar and pestle (though some peppercorns will jump out as you try to crush them); or, perhaps best, a large mallet, meat pounder, or skillet to crush them (wrap the peppercorns in a clean kitchen towel first to contain them).

Preheat oven to 375°F (190°C). Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer. Set each steak aside, peppercorn side up. Reserve any remaining cracked peppercorns. (Exactly how much pepper adheres will depend on the dimensions of the steaks. You should have some pepper remaining, but if not, you can crack more to completely coat one side of each steak.)

In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorn crust. Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side. Remove from heat.

Transfer steaks to a rimmed baking sheet. Using an instant-read thermometer, check the internal temperature of the steaks; if they've reached 125°F (52°C), they're ready to be served medium-rare. If they haven't reached their final doneness temperature (which will depend heavily on the dimensions of the steaks), transfer to oven and continue cooking until the correct internal temperature is reached. Either way, allow steaks to rest for 5 minutes once the final doneness temperature is reached.

Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme. Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.

Add brandy or cognac. (To prevent an unexpected flare-up if working over gas, you can turn off the burner, add the alcohol, then reignite the burner.) Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.

Add chicken stock and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard. Season with salt.

Arrange steaks on plates and pour sauce on top. Serve with French fries, mashed potatoes, or other sides of your liking.

Bathe seared cabbage in turmeric-accented coconut milk until it’s meltingly tender and sweet.

Turmeric And Coconut-Braised Cabbage With Chickpeas

½ medium head of green cabbage (about 2 lb.)

shallots

ginger

serrano or other green chile

Tbsp. extra-virgin olive oil, divided

coconut milk

chickpeas

brown mustard seeds

cumin

turmeric powder

vegetable stock

white rice, cilantro leaves, and lime wedges (for serving)

“Cabbage has emerged as the hero of weeknight pantry cooking,” writes cookbook author and recipe developer Hetty McKinnon. “Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. This recipe, where wedges are bathed in a turmeric-accented coconut milk until meltingly tender and sweet, uses just half a cabbage. It’s enough to feed a family of four (with rice on the side), but you could easily use a whole one if you are feeding more mouths or catering to bigger appetites. To adjust the recipe, increase the stock or water to 1 cup to create more braising liquid—you may also have to sear the wedges in batches and use a bigger pan to simmer. You could also double the amount of chickpeas or substitute with cooked lentils instead.”
And for the other half of the cabbage? We recommend saving it for another night: Shave it finely, toss with mint, dress with lemon juice and olive oil, and top with lots of grated Pecorino and freshly ground black pepper for a quick salad.

Turmeric and Coconut-Braised Cabbage With Chickpeas

To start, prep your ingredients: Slice ½ medium head of green cabbage (about 2 lb.) through core to make 4 wedges. Peel and finely chop 2 medium shallots (about 4 oz.). Peel one 1" piece ginger with a spoon and finely chop. Using the side of your knife, crush 2 garlic cloves, remove and discard papery skins, and finely chop. Halve 1 serrano or other green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside.

Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate.

Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water.

Heat remaining 1 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add 1 tsp. brown mustard seeds, 1 tsp. ground cumin, and 1 tsp. turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute.

Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Stir to combine.

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper.

Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Mojo Meatballs

(packed) cilantro sprigs, divided,

panko (Japanese breadcrumbs)

Morton kosher salt, divided,

garlic cloves, divided

serrano chiles

red onions,

orange

limes

white rice and plantain chips (for serving)

Inspired by our love of zippy chile-and-garlic-packed Cuban mojo sauce, we transformed the fun and flavor of long-cooked mojo pork into quick weeknight-able meatballs. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Place a rack in lower third of oven; preheat to 500°. Set aside ½ cup cilantro for making the sauce; finely chop remaining ½ cup cilantro. Lightly beat egg in a medium bowl to blend. Add panko, cumin, 1 Tbsp. oil, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and stir until panko softens and turns pasty. Finely grate 3 garlic cloves and 1 chile into mixture, add chopped cilantro, and mix well to combine. Using your hands, mix in pork until evenly distributed.

Toss onions with 1 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast until wedges are well charred underneath, about 10 minutes.

While the onions are cooking, divide pork mixture into eight pieces and roll each into a 2”-diameter ball.

Using a metal spatula, turn onion wedges over and scoot them toward edges of baking sheet to make room for meatballs. Arrange meatballs in the center, spacing out evenly. Return baking sheet to oven and roast until meatballs are browned and spring back when gently pressed and onions are well charred on the other side, about 10 minutes.

Meanwhile, remove stem from remaining chile and split in half lengthwise. Place in a blender and add orange juice, lime juice, reserved ½ cup cilantro, remaining garlic clove, ⅓ cup oil, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; blend until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.

Divide rice among bowls and top with meatballs and onions, then plantain chips and more cilantro sprigs. Serve with sauce alongside.

Satisfy your fast-food cravings with this By Chloe-inspired vegan guac burger. Get the complete recipe at Tasting Table.

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