Top Rated Peppercorn Recipes

Fire Breathing Dragon
With a heady mixture of Thai chili syrup, lemongrass syrup, and pink peppercorn, this dramatic drink — topped off with ‘smoking,’ liquid nitrogen-charged raspberries — is a hot choice at the swanky Chandelier Bar in Las Vegas’ hottest new hotel, The Cosmopolitan. Mixologist Mariena Mercer’s cocktail can be recreated at home — no liquid nitrogen required. Click here for the Unique Spiced Cocktails Story.    
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5
Peppercorn Brined Pork Chops
Who doesn’t love a big, juicy, grilled pork chop? This recipe is so simple and takes only minutes in the kitchen. We like to brine our pork chops for 24 hours, so we make the brine a day ahead of time. We are enamored of European pork, which tends to have a higher fat content than its American counterpart, but the brine adds moisture that your pork might otherwise lack. If you can get locally raised, free-range pork from a farm stand or butcher, you will be rewarded with some of the most succulent pig you have ever sunk your teeth into. Click here to see Take a Trip to Fire Island with a Cookout.
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4.8
Autumn Ambrosia
As summer ends and autumn rolls in, it's time to stop crafting cocktails with peaches and berries and start using our favorite fall fruit: apples!This recipe is courtesy of mixologist Mcson Salicetti at Crimson & Rye.
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4.666665
mousse de foie
Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
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4.5
Mexican sun cocktail
This year, truly celebrate Mexican heritage with the plant that started it all, the agave. Whether you’re partial to a crisp, classic blanco, a rich reposado, or a spicy añejo, Tequila Don Julio has got you covered.Crafted by Miami Mixologist Eddie Fuentes, the below recipe highlights the agave and fresh flavors in Tequila Don Julio in new and unexpected ways. Serving these specialty cocktail made with only the best ingredients will impress friends and add an authentic feel to the festivities.“Like Mexican cuisine, this drink is vibrant in color, a little spicy, and deeply satisfying. I wanted to create a sensory experience, and bringing the smoke into the cocktail allows all the senses to be activated while highlighting the versatility of the Tequila Don Julio Añejo. The fresh ingredients, smoke, and cooked agave expressions of the tequila remind me of a hot night in Mexico right before the sun starts to set.”
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4.5
Peppercorns in this boozy ice pop recipe add a zing to your frozen treats. 
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4.333335
A unique pairing of peppercorn and peach, this sip is great as both a mocktail and as acocktail when you add vodka.  
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4
This is one hearty meal. You have the lamb as your meat and protein, the potato-apple gratin as a side dish, and brussels sprouts as your vegetables. Your friends and family won't be disappointed when you serve this at your holiiday dinner! Chef Marcus Samuelsson recommends you pair it with Penfolds Bin 8 Cabernet Shiraz. 
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4
This is the ultimate meal. It gives you the soft lamb with a kick from the different peppercorns, a side of brussels sprouts as your vegetables, and some potato-apple gratin for something softer. Chef Marcus Samuelsson recommends pairing this dish with Penfolds Bin 8 Cabernet Shiraz. 
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4
This recipe uses the fall fruit, pomegranates and various types of bitters to give it that extra sharp taste. Make it for your next fall party!
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4
Looking for a new holiday dinner centerpiece? Try Chef Alex Guarnaschelli's Whole Duck recipe from the New York Culinary Experience.For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!Photo Modified: Flickr/Edsel L
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3.5
On Rosh Hashanah it is customary to eat apples and honey, which symbolize our hope for a sweet new year, and pomegranates, which have many seeds that symbolize our hope that our good deeds in the ensuing year will be as plentiful as the seeds of the pomegranate. This salad incorporates these two customs in a beautiful and tasty way.
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2