The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
The sweetness of strawberries, tang of vinegar and heat of pepper create a perfectly balanced preserve to enjoy with cheese and crackers.
Season with black pepper, which helps your body absorb curcumin (the substance that gives turmeric its superfood status).
The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
Very popular in many European countries, these lovely little cookies have black pepper, which enhances the other spices in the cookie without adding heat.
These pretty silver dollar–size pancakes crowned with smoked salmon are a party favourite. For a richer topping, substitute crème fraîche for the light sour cream. If you like, add a grind of coarse black pepper right before serving.
Equally delicious hot or cold, this fresh soup makes the most of your sweet pepper bumper crop! For a pretty presentation, swirl in yogurt and sprinkle with fresh thyme and cracked black pepper. To serve chilled, refrigerate the soup for about an hour.
This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.
Scallops and mushrooms work beautifully together in this pie, and the addition of sherry gives it a lovely warming flavour.
Meaty yet tender, with a subtle flavour, scallops are a popular delicacy in Northern Ireland, whose coastal waters and sea loughs have long been a plentiful source. The name scallop, derived from the French escalope, means “shell,” and it’s in the bivalve’s distinctive shell that this pie is traditionally served. Scallops go well with hearty flavours such as bacon, chorizo and black pudding, and can be sautéed in butter, skewered and barbecued, or stir-fried.
