peppercorns

This speedy vegan take on <a href="https://cooking.nytimes.com/recipes/1017304-cacio-e-pepe">cacio e pepe</a> utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> adds umami. Toasting the peppercorns boosts their flavor and softens them.

Vegan Cacio e Pepe

Kosher salt

yeast

cashew butter

white miso paste

black peppercorns

spaghetti

extra-virgin olive oil,

lemon, squeezed as needed (optional)

Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)

Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.

Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.

Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.

Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

Craig Claiborne's Consomme

beef bones

water

carrots

leeks

celery

cloves

parsley

thyme

bay leaves

Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.

Add six quarts of water, peppercorns, carrots, leeks and celery.

Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Black Pepper Beef and Cabbage Stir-Fry

black peppercorns, coarsely crushed with the bottom of a cup or pan

garlic cloves, grated

brown sugar

cornstarch

sirloin steak,

sunflower oil oil

soy sauce

green cabbage (about 8 ounces), thinly sliced

sherry vinegar

sesame seeds, crushed

scallions, thinly sliced

rice,

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.

Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.

Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

This homemade spicy chili crisp recipe is easy to make, the perfect condiment for spooning over anything from vegetables to eggs, meats and more. Learn how to make chili crisp at home.

Chili Crisp Recipe – How to Make Chili Crisp

vegetable oil (or use peanut oil)

serrano peppers (rough chopped)

shallot (rough chopped)

garlic (rough chopped)

black peppercorns (or use Sichuan peppercorns)

red chili flakes

paprika

soy sauce (adds umami)

sugar

OPTIONAL ADDITIONS (for extra flavor)

3- inch cinnamon stick

star anise pods

Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.

Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.

Remove from heat and allow to cool for 5 minutes. The flavors will infuse the oil even further.

In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.

Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.

Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.

Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite

Bread sauce

milk

butter

onion, chopped

garlic

bay leaf

white breadcrumbs

tbsp single cream

pinch nutmeg, freshly grated

Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

Slow-Roasted Duck With Peppered Pineapple Chutney

duckling,

lemons

star anise

garlic,

Salt and black pepper

peeled,

onion

cider vinegar

light brown sugar,

whole black peppercorns, crushed

Rinse duck, pat it dry and pull any excess fat away from cavity. Using a skewer or sharp fork, prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh. Halve two lemons, and place them in cavity along with anise, garlic and salt and pepper to taste. Put duck on a V-shaped roasting rack placed in a roasting pan. Place it in oven, and pour about an inch of water in pan. Roast for 8 hours.

Raise the oven temperature to 425 degrees, and roast about 20 minutes longer, just until the skin is crisp and brown.

While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar and crushed peppercorns. Bring to a boil, and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick. Adjust the amount of sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving.

Remove chutney from heat, and transfer to a serving dish.

Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow’s milk and can taste somewhat one-note, so look for one that contains both sheep’s and goat’s milk, which provide the cheese’s signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Marinated Feta With Herbs and Peppercorns

extra-virgin olive oil, plus more if needed

orange

red serrano chile, very thinly sliced (optional)

oregano

Greek feta,

Crostini

In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.

Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.

Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

In Arabic, the term “baharat” simply means “spices” and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of <a href="http://www.spicetreeorganics.com/">Spice Tree Organics</a>, reflects the women’s Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that’s been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn’t call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.

Baharat Blend

cumin seeds

coriander seeds

cinnamon sticks,

green cardamom pods

whole allspice berries

whole cloves

nutmeg (2 grams)

Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

This brisket is pretty close to Nirvana for Texas barbecue fanatics who rely on backyard equipment. No smoker is needed, no mops or mesquite — just time and fire and a reliable thermometer. The long, low smoke replicates the results of the bigger, hotter pits used in Central Texas: fork-tender, peppery meat, each bite bathed in drippings and juice. Use potato rolls or thick white bread to soak it all up.

Slow-Smoked Brisket

beef

Hardwood charcoal

wood chips,

Remove brisket from any packaging and dry with paper towels. Place fat side up (with the thicker point cut on top) and use a sharp knife to trim the fat on the top to an even sheath about 1/2-inch thick.

Coarsely grind  peppercorns in a grinder or  coffee mill. Sift through a strainer to remove  fine pepper dust, leaving only pieces. You should have about 1/2 cup pepper. Combine with an equal amount of  salt and rub  over the brisket. The coating should be complete and packed on well: depending on size, you may need to make and use more pepper-salt mixture. Cook immediately, or set on a rack in a sheet pan, cover loosely, and refrigerate for at least 8 or up to 36 hours. This will develop a crustier “bark” on the finished brisket.

Remove and clean the grates of a charcoal grill (if using a kettle grill, it should be at least 22 inches across) or smoker, preferably one with a temperature gauge. Half-fill a chimney starter with charcoal, light it and let burn down until gray with ashes. Dump the charcoal on one side of grill and close lid. When temperature settles at 225 to 250 degrees, place half the wood chips over the coals. Return grate to grill and lay brisket on it, fat side up. Cover.

Cook at about 225 degrees, maintaining the temperature with additional charcoal and wood chips, for 4 to 6 hours, or until the internal temperature of the meat’s thickest part reaches 170 to 180 degrees on an instant-read thermometer. At this point, you can continue cooking it on the grill, or in a 225-degree oven. In either case, remove brisket from grill and wrap in unwaxed parchment or butcher paper. Then wrap well in foil. Return to grill or place in oven. (Although the internal temperature will remain steady at about 180 degrees during this final cooking, it will take anywhere from 2 to 4 hours more for the meat, fat and collagen to soften completely. Start testing after 1 1/2 hours, prodding brisket with your finger to see how it responds: the meat should become soft and balloon-like, almost jiggly.)

When meat is done, set aside for at least 30 minutes to let juices settle. (In a cooler, well wrapped, the meat will stay hot for at least 4 hours.) Remove foil and paper. Separate the point from the flat cut; trim off any remaining fat and membrane, and cut into 1/2-inch-thick slices.

Serve the old-fashioned way with slices of white bread, or with pinto beans, potato salad and coleslaw. For sandwiches, pile slices in soft white or potato rolls, preferably brushed with butter and toasted, and top with raw white onions and pickled cucumber and jalapeño slices.

Vibrant, aromatic and full of spices, this curry is guaranteed to please.

This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Mangalorean chicken curry

(60 milliliters) ghee oil

onions, finely chopped

chicken joints (bone in), cut into medium-sized pieces

curry leaves

chillies

coconut milk

tamarind paste

chilli powder

tsp cumin seeds

tsp black peppercorns

cinnamon

fresh or frozen coconut, coarsely grated

tsp finely chopped ginger

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5348771529001-5981850694001

Use this in a cassoulet, or simply on its own, with sautéed potatoes and seasonal veg

Confit duck

juniper berries

flaky sea salt

duck leg and thigh joints

rosemary

The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional <a href="https://cooking.nytimes.com/recipes/1016933-new-england-roast-turkey">New England roast turkey</a>. It yields a moist and tender bird.

Turkey Brine

kosher salt,

black peppercorns, cracked, plus more as needed

sage

In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.

Hollandaise sauce

60 ml Vinegar

Salt

Peppercorns

Eggs, yolks only (Main)

Butter,

Lemon juice, (optional)

Prepare a water-bath by putting 2-3cm of water into a pot. The pot you choose should be wide enough for a metal bowl to sit on top. This bowl is where you will whisk the eggs. The water should not touch the bottom of the bowl. Bring water to a simmer.

In a new pot, bring the vinegar, salt and peppercorns to a simmer and reduce by three quarters in volume (2-3 minutes). Strain into a bowl that will fit over the pot of simmering water.

Place the bowl on top of the pot of simmering water. Whisk the egg yolks in to the vinegar reduction until the eggs thicken and have the consistency of cream.

Slowly whisk in the warm melted butter (reheat the butter if necessary). The sauce will form an emulsion and should be thick and firmwhen the butter is absorbed.

If the sauce gets too hot, it will scramble. You can remove the pot from the heat but keep whisking to cool down.

Season and add lemon juice if desired. Hollandaise will set firmly if allowed to get cold, keep it in a warm place until serving — it will keep for about 30 minutes.

This hot and sour soup recipe is nice and spicy with pork and tofu simmered in a thickened broth and served with silky ribbons of egg swirled through. Easy to make!

Hot and Sour Soup Recipe

shiitake mushrooms

lily buds

chicken stock

rice vinegar

sesame oil

Sichuan peppercorns

bamboo shoots (canned is good)

red pepper flakes (optional)

salt (or

white pepper (you can use black pepper, if preferred)

cornstarch (or potato starch

pork

firm tofu (cut into bite-sized cubes)

eggs (beaten)

For Serving. Hot sesame oil

Rehydrate

Add the dried shiitake mushrooms and dried lily flowers to a bowl and cover with very hot water. Steep for 1 hour, or until softened and rehydrated.

Boil

Add the chicken stock, rice vinegar, soy sauce and hot sesame oil to a large pot. Bring to a boil over high heat.

Simmer

Add the Sichuan peppercorns, mushrooms, lily buds, bamboo shoots, crushed red pepper, salt and pepper and stir. Reduce heat and simmer for 10 minutes.

Thicken

Stir in the corn starch slurry and cook, stirring, 5 minutes to thicken.

Pork and Tofu

Add the ground pork, and tofu. Stir and cook 5 minutes to cook the pork through.

Eggs

Slowly drizzle in the beaten eggs while slowly swirling the soup. This will allow the eggs to form silky ribbons in the swirling soup. Remove from heat.

Top 29 peppercorns recipes from across the web

The most viewed peppercorns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Slow-Smoked Brisket

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Confit duck

Turkey Brine

Hollandaise sauce

Hot and Sour Soup Recipe

Sweet leek carbonara

Bulalo Recipe

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Classic Irish stew

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Sticky slow-roast belly of pork

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Flavoured butters

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Chargrilled artichokes with lemon

Top 29 peppercorns recipes from across the web

The most viewed peppercorns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cacio e Pepe

Craig Claiborne's Consomme

Black Pepper Beef and Cabbage Stir-...

Chili Crisp Recipe – How to Make Ch...

Bread sauce

Slow-Roasted Duck With Peppered Pin...

Marinated Feta With Herbs and Peppe...

Baharat Blend

Slow-Smoked Brisket

Mangalorean chicken curry

Confit duck

Turkey Brine

Hollandaise sauce

Hot and Sour Soup Recipe

Sweet leek carbonara

Bulalo Recipe

Peppered Duck Breast With Red Wine ...

Classic Irish stew

Mustard crusted fillet of beef with...

Peppercorn Sauce Recipe

Beef cheek crockpot ragu with pappa...

Goat Nihari with Naan Nawabi

Sticky slow-roast belly of pork

Cider-poached chicken salad with pi...

Carrot, Olive &amp; Almond Salad

Autumnal Pasta Sauce

Flavoured butters

Chili Crisp Recipe – How to Make Ch...

Chargrilled artichokes with lemon

The most viewed peppercorns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Carrot, Olive & Almond Salad