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Entries tagged with 'peppercorns'

Black Peppercorn Limeade

Serious Eats Autumn Giles 2 comments

Black peppercorns are totally transformed when steeped in a simple syrup. Here, in a simple limeade, fresh-squeezed lime juice brings out the bright citrusy notes of the pepper and adds a nice kick. More

Seriously Asian: Dan Dan Noodles

Seriously Asian Chichi Wang 5 comments

As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns. More

Dan Dan Noodles with Bean Sprouts

Serious Eats Chichi Wang 4 comments

Sichuan Dry-Fried Yard-long Beans

Serious Eats Chichi Wang 4 comments

Read more about yard-long beans » [Photograph: Chichi Wang]... More

Dinner Tonight: Six-Spice Hanger Steak

Serious Eats Nick Kindelsperger 7 comments

I can't believe I've never made hanger steak before. While it's often referred to as a "cheaper cut," I usually can't find it for under $10 a pound. Also, a lot of recipes recommend a long marinade—something I can't indulge in often. Luckily, I found this recipe from Gourmet, which introduces a highly flavored dry rub and a very simple sauce. It can be made in 20 minutes or so. Not bad. More

The Secret Ingredient (Pink Peppercorn): Pink Peppercorn and Parmesan Gougères

Serious Eats Kerry Saretsky 9 comments

Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch. More

Serious Heat: Peppercorns 101

Serious Heat Andrea Lynn 9 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [iStockphoto: Juanmonino] Come on now, let's be adventurous. Why fill that pepper grinder with just black peppercorns when you can spice it up with a variety of options. Penzy's offers a great selection of mixed peppercorn blends. But how do you know the difference? Here's a breakdown: Black Peppercorns Grinding black peppercorns create a strong flavor, aroma and heat. Harvested before the berry is fully ripe, they are boiled briefly and then dried by machine or by sunlight (which causes the wrinkly skin). Most generic black pepper sold in grocery stores contains Brazilian black pepper that isn't as pungent as other varieties. Tellicherry Peppercorns... More

Pink Peppercorn Chocolate: Curative or Poison?

Sweets Emily Stone 3 comments

I'm getting tired of people touting the health benefits of chocolate. I just saw a couple ladies about town ogling Dolfin's "dark chocolate with pink peppercorns from Brazil" bar. "It's dark chocolate," they said, "it's healthy." Uh, yeah, cacao is... More

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