Green Sichuan peppercorns (qīng huājiāo, 青花椒) are cousins of the more common red Sichuan peppercorns. Learn the difference, and how they're used in cooking.

I had once, in HK, the privilege of a private dinner cooked in my neighbour's flat by Francois Latapie, Director of Operations for NYC's Bistro Bagatelle. He prepared a simple yet flawless and unforgettable dinner including steak au poivre. The next day most of those present rushed out to hunt down the elusive green peppercorn, the key ingredient in any self-respecting pepper sauce. While I can't claim to have matched his finesse, I have had about 7 stabs at it since then and frankly this…

Are you tired of using the same old ingredients to spice up your dishes? Why not try something new and exciting? Green peppercorns and capers are two ingredients that can add a unique flavor to your meals. But which one is better? Let’s explore the differences between these two ingredients and find out. Green peppercorns... Read More The post Green Peppercorns vs Capers: Which One to Choose? appeared first on Go Cook Yummy

Green peppercorns are unripe berries that are harvested and dried. Check out how to incorporate them into your cooking.

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This an ideal accompaniment to a sirloin steak or in a jug alongside a sharing Porterhouse. It also pairs beautifully with veal and pork chops especially if some fresh tarragon is added at the end.

Taken the giant leap from pre-ground pepper to grinding your own yet? Looking at various peppercorn types to experiment with? Read our guide to learn more.

Steak au Poivre or, Steak in a creamy green Peppercorn sauce is a classic recipe that is easy to make at home and everyone loves. My version however is alcohol free, making it suitable for all eat…

Make this easy skillet sauce for drizzling over sliced pork or chicken for an elegant dinner for a holiday or special event. Green peppercorn sauce is so filled with flavor but not spicy, it pairs well with mustard glazes and warm seasoned rubs for roasts.

This is my 101st recipe (but my 102nd post, cheeky!) so i thought i'd give as little 101. There are some things we can learn in the kitchen that will get us out of a culinary bind time and time again. And tonight, i learned one! A person should always have some good sauce recipes up their sleeve, whether to liven up some steamed veg or to adorn a delicious charred steak. And this one is a classic restaurant favorite: Green Peppercorn Sauce. It's very easy to make, and very very delicious…