The Ultimate Standing Rib Roast

Our trick to cooking the perfect medium-rare prime rib? Start it off on high heat, then turn off the oven and let the roast cook gradually in the residual heat. Look for brined green peppercorns in the pickle aisle.

Micro-Grilled Fries

Not only does grilling instead of frying cut down on fat but it also gives potatoes a tasty smoky flavour. Serve these irresistible bites with Peppercorn Thyme T-Bones, Cumin Flank Steak with Avocado Salad or Old-Fashioned Barbecued Drumsticks.

Five-Spice Tofu Stir-Fry

Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.

Beef Peposo

Crushed black peppercorns add a spicy touch to this make-ahead winter stew. Lots of garlic (it sweetens and turns mild as it cooks), onions, carrots and celery simmer along with the beef and are then pureed to thicken the gravy. Make this peppery stew the day before, then add more carrots and celery, attractively cut on the diagonal just before serving.

Salt and Pepper Steak Rub

The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins. 

Great Canadian Steak Spice

Mexican Slow-Roasted Leg of Lamb

Slow roasting gives you exceptionally tender lamb and allows the Mexican flavours to permeate the meat. You can substitute 2 tsp ancho chili powder for the whole ancho pepper; just mix it in with the ground spices.

Champagne Mignonette Sauce

Flavourful little sauces not only dress up oysters but also offer delicious introductions to first-time oyster eaters. Each sauce is enough for one dozen shucked oysters.

Hot Herbed Oil

The longer this spicy-hot oil sits, the hotter it gets. Drizzle it over pizzas or use it for saut?g or stir-frying.

Turkey Giblet Stock