Ingredient

Black peppercorns Recipes

12 recipes with black peppercorns for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

12 recipes

Creamy Pea Soup with peas, onion and butter — France recipe

🇫🇷FranceAdvanced

Soups

Creamy Pea Soup

Pea puree soup is a classic dish appreciated for its rich flavor, nutrition and ease of preparation. Made from dried peas, rich in vegetable protein and fiber.

110 min275 kcal4 serves

🌾Gluten-free

Ukha with salmon, potato and carrot — Russia recipe

🇷🇺RussiaAdvanced

Soups

Ukha

Ukha is Russia's clear fish soup, built on a light, delicate stock. River fish such as pike-perch, perch, or ruffe give what Russian cooks call white ukha; this version uses salmon or trout, and ukha from salmon and other red fish is known as red or amber ukha — a richer broth, and fish that is far easier to find than a mixed river catch. By tradition, cooks finish it with a splash of vodka, believed to round out the fish aroma — though the broth's real clarity comes from a slow simmer and careful skimming, not the vodka. Once cooked, the soup rests off the heat for 10–15 minutes before serving.

80 min250 kcal6 serves

🌾Gluten-free

Sauerkraut Shchi with beef, sauerkraut and potato — Russia recipe

🇷🇺RussiaAdvanced

Soups

Sauerkraut Shchi

Sauerkraut shchi is the Russian cabbage soup in its sour winter form: beef on the bone simmered for a couple of hours, sauerkraut braised separately with tomato paste, then potatoes, onion and carrot, finished with garlic and dill and served with sour cream. It rests for an hour before serving and is better still the next day. In the 18th and 19th centuries shchi was frozen into big rounds and taken on the road in winter.

180 min350 kcal8 serves

🌾Gluten-free

Pho Bo (Vietnamese Beef Noodle Soup) with beef, rice noodles and ginger — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Pho bo is a beef noodle soup from northern Vietnam, most closely associated with Hanoi, built around a clear, richly spiced beef broth — bones and spices simmer for hours with charred onion and ginger, while the bowl itself is finished with rice noodles, thin beef, fresh herbs, lime, and chili. Both cooked and raw beef go into the bowl: a well-done cut simmered in the broth, and paper-thin raw slices that turn from red to grey when boiling broth is poured over them.

225 min850 kcal4 serves

🌾Gluten-free💪High protein

Béarnaise Sauce with egg yolks, butter and tarragon — France recipe

🇫🇷FranceEasy

Sauces and Dips

Béarnaise Sauce

Béarnaise is hollandaise's sophisticated sibling — a rich, silky French butter sauce flavored with a tarragon-and-shallot reduction in white wine vinegar, then emulsified with egg yolks. The classic pairing with grilled steak, but equally stunning on roasted vegetables, fish, or eggs Benedict.

20 min200 kcal4 serves

⚡Quick🌿Vegetarian🌾Gluten-free

Chai Latte with black tea, cardamom and cinnamon — India recipe

🇮🇳IndiaMedium

Beverages

Chai Latte

Black tea simmered with whole spices, strained, and finished with hot frothed milk.

20 min180 kcal2 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Cacio e Pepe with spaghetti, Pecorino Romano and black peppercorns — Italy recipe

🇮🇹ItalyEasy

Cereal and Pasta Dishes

Cacio e Pepe

Three ingredients: pasta, Pecorino Romano, black pepper. No butter. No cream. No olive oil. The sauce is a natural emulsion of finely grated cheese and starchy pasta water — the starch prevents the cheese proteins from clumping and turning the whole thing into a grainy mess. Cacio e Pepe originated with the shepherds of Lazio, who carried dried pasta, hard cheese, and pepper because they lasted for weeks without refrigeration. It became a Roman trattoria staple, and now it is one of the most searched pasta recipes in the world. Its difficulty is entirely about temperature control and starch: get those two right and it takes fifteen minutes.

20 min520 kcal2 serves

🌿Vegetarian⚡Quick

Duck Confit (Confit de Canard) with duck legs, coarse sea salt and duck fat — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Duck Confit (Confit de Canard)

Confit de canard is duck legs cured overnight in salt, thyme and juniper, then cooked slowly submerged in melted duck fat until the meat slides off the bone. It comes from Gascony in south-west France, where ducks are raised for foie gras; confit comes from confire, to preserve. After the 12 to 24 hour cure, the legs spend 2 to 2.5 hours in a 120°C (250°F) oven, fully covered by fat that only trembles, so the work is about 3 hours and the cure is waiting. Cooked legs keep under their fat, which is how the meat was preserved before refrigeration; today the container goes in the fridge. To serve, lay the legs skin-side down in a cold, dry pan and heat gradually to medium until the skin turns dark gold and crackles; legs from the fridge then go into the oven to heat through. The leftover fat is excellent for frying potatoes.

180 min620 kcal4 serves

🌾Gluten-free💪High protein

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef-and-cheese taco version, quesabirria, was born in Tijuana and spread across the United States in the late 2010s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Plan on about 1.5 hours of active work and 3 to 3.5 hours in the oven. Serves 6 with 16 tacos and consommé to dip.

285 min1070 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Shurpa with lamb on the bone, chickpeas and carrots — Uzbekistan recipe

🇺🇿UzbekistanAdvanced

Soups

Shurpa

A slow-simmered Uzbek lamb soup of bone-in lamb, chickpeas, and large chunks of vegetables in a clear, fragrant broth. The chickpeas need soaking in cold water for 6 to 8 hours before you start cooking, so plan ahead. Seasoned with cumin and coriander, it is served with plenty of cilantro and flatbread, the broth often drunk alongside the meat and vegetables.

120 min450 kcal6 serves

🌾Gluten-free

Rassolnik with beef, pearl barley and pickled cucumbers — Russia recipe

🇷🇺RussiaAdvanced

Soups

Rassolnik

A hearty Russian sour soup built on meat broth, pearl barley, and brined cucumbers, with its signature tang coming from cucumber pickle brine stirred in at the end. Potatoes and a carrot-onion sauté round it out; sour cream and dill finish each bowl. The trick is sequencing — potatoes cook before anything sour goes in, and the barley cooks apart to keep the broth clear.

90 min210 kcal6 serves

Fresh Cabbage Shchi with beef, white cabbage and potatoes — Russia recipe

🇷🇺RussiaMedium

Soups

Fresh Cabbage Shchi

A light, clean Russian cabbage soup made with fresh white cabbage rather than sauerkraut — beef broth, potatoes, a fresh tomato base, and a carrot-onion sauté, finished with sour cream and dill. It's the summer counterpart to dark, sour sauerkraut shchi: quicker, brighter, and best eaten the day it's made.

60 min180 kcal6 serves

🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside black peppercorns across the archive. Pick one to drill deeper.

beef potato carrot peas onion salmon dill sauerkraut rice noodles ginger star anise egg yolks