Serve this smooth, classic hors d'oeuvre surrounded by crackers or Salt and Pepper Croûtes.
You can make this creamy peppercorn dressing ahead of time.
Toasting spices is a great way to bring out their complex flavours and aromas. A hint of sugar in the spice rub helps to caramelize and create a crust on the pork.
Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.
Forget frying individual slices of bacon! Save time and effort by roasting a slab of back bacon; the meat’s brine and size will keep it tender and juicy. Our serving size is generous, so if you want to reduce sodium, cut it in half.
Fish roasts deliciously with lemon and peppercorn accents. Serve with baby carrots, green beans and red potatoes.
Cardamom, cloves, cinnamon and black peppercorns are the most common spices used to make the Indian beverage chai. For maximum flavour, slurp, don't sip. Adding sugar helps bring out the flavours.
Afraid of soufflés? No need to be with this foolproof make-ahead recipe. Garnish with sour cream, dill sprigs, capers and pink peppercorns and show it off as the centrepiece of your holiday brunch table.
