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Ingredients

• ✓ peppercorn
• pine nut
• chickpea
• lemon juice
• olive oil
• tahini
• garlic
• cumin
• paprika
• salt

Instructions

1. 1 Heat a small skillet over medium heat. Toast pine nuts in a skillet, frequently stirring, until fragrant and beginning to brown, 3 to 5 minutes.
2. 2 Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth.
3. 3 Stir toasted pine nuts into the hummus or sprinkle on top. Drizzle a little olive oil on top before serving.

By JOEKLUGER

Ingredients

• ✓ peppercorn
• salsify root
• ghee
• salt
• dill weed

Instructions

1. 1 Roughly crush peppercorns in a mortar. Set aside.
2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• lemon
• garlic
• onion flakes

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Wash and dry lemons; peel zest from lemons using a vegetable peeler, making sure not to get any pith. Spread peels in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until peels are curled up and dried, about 30 minutes. Turn off oven; cool peels inside oven, propping door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove peels from oven; cool completely.
4. 4 Combine cooled, dried lemon peels and peppercorns in the bowl of a food processor fitted with a blade; pulse until coarse. Add dehydrated garlic and onion; blend until fine and thoroughly combined.
5. 5 Transfer to a container; rest before using so flavors can meld, about 3 hours.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• potato
• onion
• garlic
• salt
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ peppercorn
• mussel
• onion
• tomato
• garlic
• beer
• red wine

Instructions

1. 1 In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
2. 2 In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

By Melissa Rapoza Fragoza

Ingredients

• ✓ peppercorn
• dry white wine
• onion
• celery
• bay leaf
• salmon
• dill
• lemon

Instructions

1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Ingredients

• ✓ peppercorn
• chicken
• onion
• carrot
• celery

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
3. 3 Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
4. 4 Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.

By Allrecipes Member

Ingredients

• ✓ peppercorn
• avocado
• lime
• cherry tomato
• shallot
• cilantro
• garlic
• kosher salt

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ peppercorn
• red onion
• garlic
• ginger
• water
• apple cider vinegar
• white vinegar
• maple syrup
• kosher salt

Instructions

1. 1 Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
2. 2 Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.

By jaybu

Ingredients

• ✓ peppercorn
• corned beef brisket
• spice packet
• beer
• garlic clove
• bay leaf

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ peppercorn
• ahi tuna steak
• salt
• cayenne pepper
• butter
• olive oil

Instructions

1. 1 Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
2. 2 Melt butter in a skillet over medium-high heat.
3. 3 Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
4. 4 Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
5. 5 Slice tuna into 1/4-inch thick slices to serve.
6. 6 Enjoy!

By Bethany Joyful

Ingredients

• ✓ peppercorn
• water
• sugar
• honey
• ginger root
• cinnamon stick
• clove
• allspice berry
• nutmeg

Instructions

1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Ingredients

• ✓ peppercorn
• asparagus
• olive oil
• garlic
• gouda cheese
• himalayan pink salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread asparagus on the prepared baking sheet. Drizzle with oil; season with garlic, and black pepper. Toss to coat.
3. 3 Bake in the preheated oven for 12 to 15 minutes. Set asparagus aside.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange spears so they're touching; sprinkle Gouda cheese down center of spears. Broil until cheese melts, 3 to 5 minutes. Season with salt.

By Yoly

Ingredients

• ✓ peppercorn
• beet
• garlic
• bay leaf
• water
• salt

Instructions

1. 1 Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
2. 2 Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
3. 3 Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

By Magpie

Ingredients

• ✓ peppercorn
• ground venison
• sugar-based curing mixture
• white sugar
• mustard seed
• black pepper
• garlic powder
• onion powder
• liquid smoke
• salt

Instructions

1. 1 Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
2. 2 On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
3. 3 On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
4. 4 Preheat oven to 250 degrees F (120 degrees C).
5. 5 Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

By Amy Miller

Ingredients

• ✓ peppercorn
• carrot
• onion
• garlic
• olive oil
• thyme
• bay leaf
• water
• salt
• white wine
• parmesan rind

Instructions

1. 1 Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
2. 2 Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
3. 3 Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
4. 4 Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.

By Jill Lightner

Ingredients

• ✓ peppercorn
• butternut squash
• chicken breast
• sweet red onion
• feta cheese
• basil
• kalamata olive
• sun-dried tomato
• olive oil
• garlic
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
3. 3 Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

By Khaos WolfKat

Ingredients

• ✓ peppercorn
• asparagus
• avocado oil cooking spray
• garlic powder
• salt
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.
2. 2 Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.
3. 3 Air-fry until asparagus spears start to char, 7 to 9 minutes.

By Yoly

Ingredients

• ✓ peppercorn
• water
• buckwheat groat
• avocado
• cherry tomato
• lime
• red onion
• olive oil
• parsley
• fennel seed
• cayenne pepper
• goat cheese

Instructions

1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
2. 2 Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• water
• brown sugar
• white sugar
• ginger
• allspice berry
• cinnamon stick
• vodka
• rum
• orange juice
• pineapple juice
• ice
• lemon

Instructions

1. 1 Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
2. 2 Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.

By splash035

Ingredients

• ✓ peppercorn
• fig
• water
• coconut sugar
• cinnamon stick
• allspice
• lemon
• agar-agar powder

Instructions

1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• flat iron steak
• olive oil
• salt
• butter
• garlic
• balsamic vinegar
• parsley

Instructions

1. 1 Brush flat iron steak with olive oil; press into ground peppercorns, then season with salt. Set aside. Melt butter in a large skillet over medium-high heat. Add steak; cook to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer steak to a plate; keep warm.
2. 2 Add garlic to the skillet; cook over medium heat until begins to brown around edges, about 1 minute. Pour in balsamic vinegar, increase heat to medium-high, cook until vinegar has reduced by half.
3. 3 Thinly slice steak against the grain; arrange on a serving platter. Pour reduced balsamic vinegar over top; sprinkle with chopped parsley to serve.

By KMOMMYZ

Ingredients

• ✓ peppercorn
• water
• white vinegar
• soy sauce
• garlic
• salt
• chicken
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ peppercorn
• white fish
• salt
• coconut
• kashmiri chile
• garlic
• coriander seed
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ peppercorn
• olive oil
• chicken breast
• onion
• garlic
• sazon seasoning
• parsley
• celery seed
• salt
• bay leaf
• grape tomato
• chicken broth
• cannellini bean
• chickpea
• brown rice
• spinach

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
2. 2 Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
3. 3 Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ peppercorn
• egg
• onion
• balsamic vinegar
• water
• white sugar
• garlic
• beet juice
• green cayenne chile
• red cayenne chile

Instructions

1. 1 Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
2. 2 Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

By Lanceb33

Ingredients

• ✓ peppercorn
• chile pepper
• cumin seed
• coriander seed
• caraway seed
• paprika
• garlic powder
• salt
• parsley
• oregano

Instructions

1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

By Buckwheat Queen

Ingredients

• ✓ peppercorn
• vegetable oil
• water
• sage
• cinnamon stick
• rosemary
• apple
• onion
• turkey
• ice water
• sage
• cinnamon stick
• allspice berry
• salt
• brown sugar
• apple
• pear
• cherry
• candied ginger
• vegetable broth

Instructions

1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie

Ingredients

• ✓ peppercorn
• summer squash
• zucchini
• carrot
• red onion
• dill
• black pepper
• sea salt
• red pepper flakes
• red wine vinegar
• olive oil

Instructions

1. 1 Combine summer squash, zucchini, carrots, onion, dill, black pepper, cracked peppercorns, salt, and red pepper flakes; drizzle with vinegar and oil and mix well.
2. 2 Cover and refrigerate until ready to serve.

By JennB1972

Ingredients

• ✓ peppercorn
• pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• sea salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen