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Entries tagged with 'pepper'

2-Bean Salad With Fire-Roasted Jalapeños and Pickled Red Peppers

Serious Eats Jennifer Olvera Post a comment

Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad. More

Beer-Braised Pot Roast With Mustard and Cherry Bomb Peppers

Serious Eats Jennifer Olvera 4 comments

Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

Serious Eats Kate Williams 3 comments

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Prosciutto-Wrapped Stuffed Cherry Peppers

Serious Eats Joshua Bousel 5 comments

Classic bacon-wrapped stuffed jalapeños poppers get an Italian twist. Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill. More

Roasted Butternut Squash, Kale, and Lemon Soup

Serious Eats Nick Kindelsperger Post a comment

I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds? More

Ajvar (Serbian Roasted Red Pepper Sauce)

Serious Eats Joshua Bousel Post a comment

Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness. More

Easy Gazpacho

Serious Eats J. Kenji López-Alt 7 comments

Super fast gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending. More

Catalan-Style Ash-Roasted Vegetables (Escalivada)

Serious Eats J. Kenji López-Alt 7 comments

Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious. More

Fried Fish Kerala-Style

Serious Eats Denise D'silva Sankhe 4 comments

Pepper is the star ingredient in this flavorful fish fry from Kerala. It can be had on its own with a salad or as a side to fish curry and rice. More

Thai Tofu-Pork Soup

Serious Eats Leela Punyaratabandhu 1 comment

Pork, tofu, light broth -- what could possibly make this bland-looking, seemingly ho-hum dish worth the attention? It's the Thai seasoning paste. You've got to try it to believe it. More

Thai Shrimp Cakes with Sweet Chili Sauce

Serious Eats Leela Punyaratabandhu 8 comments

[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet... More

The Secret Ingredient (Black Pepper): Multigrain Cacio e Pepe with Arugula

Serious Eats Kerry Saretsky 6 comments

Cacio e pepe is a simple pasta dish, named after its two biggest flavors: pecorino and black pepper. Salty, and pepper. It's so easy, but the flavors are deep, spicy, and bold. More

Scooped: Black Cardamom and Black Pepper Ice Cream

Serious Eats Ethan Frisch 4 comments

A friend who tasted an earlier batch of this ice cream compared its flavor (very happily) to cigarettes. Needless to say, the recipe has been adjusted. Post adjustments, it's sweet and smoky with a slight black pepper kick, and deep spice aroma—but if you're looking to make cigarette-flavored ice cream, simply double the amount of black cardamom. Delish. More

Maple Black Pepper Pork Chops

Serious Eats Nick Kindelsperger 21 comments

I am addicted to this dish. Usually I have to cook so many new dishes a week, I don't have time to revisit the really impressive ones. But I've made an exception for this one. I understand on paper it doesn't sound like it should work. The recipe from Eggs On Sunday uses a lot of maple syrup, Too sticky sweet? Nope, everything is balanced by the cider vinegar and black peppercorns, which transform into this rich, meaty glaze that miraculously makes each bite taste like the best rib eye you can imagine. 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

Cook the Book: Peppercorn, Potato, and Parmesan No-Knead Bread

Serious Eats Caroline Russock 21 comments

"This was one of those moments where I couldn't believe something that looked this professional came from my stove." [Photographs: Caroline Russock] A month into Cathy Erway's eating-in experiment she decided to learn how to make her own bread. While... More

Black and Orange: Black Pepper-Crusted Sliced Steak with Crème Fraîche Sweet Potato Mash

Serious Eats Kerry Saretsky 4 comments

[Photograph: Kerry Saretsky] For a Halloween main course, I love this spicy black steak with sweet orange mash. The steak is done simply—just crusted in black pepper, and seared to medium-rare, then sliced. The mash, mixed from russet potatoes... More

Cook the Book: Fresh-Squeezed Lime Juice with Soda and Pepper

Serious Eats Caroline Russock 2 comments

Photo from floodkoff on Flickr Lately I have found myself preoccupied with cocktails. Due to the heat, my kitchen has become more of an experimental bar than a place for making food. There's been a whole lot of infusing... More

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