Steak au poivre is a classic bistro dish consisting of a tender cut of beef—traditionally a filet mignon or sirloin—that is thickly encrusted with coarsely cracked peppercorns, pan-seared to form a savory crust, and served with a luxurious, cognac-infused cream sauce made from the pan drippings. According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed to have invented the dish, the most famous of them being Émile Lerch, the owner of Restaurant Albert on the Champs-Élysées, who stated that he first made it in 1930. The making of steak au poivre is a masterclass in contrasting textures and perfectly balanced flavors, beginning with the selection of high-quality peppercorns—most commonly black, though sometimes a blend of brined green and white peppercorns—which must be cracked roughly rather than finely ground to provide a satisfying, fragrant crunch without a dominating, powdery heat. These crushed peppercorns are firmly pressed into the surface of the meat before it is seared in a scorching-hot mixture of butter and oil, cooking the steak rapidly to maintain a juicy, rare or medium-rare interior while developing a deeply caramelized, spicy exterior. Once the steak is removed to rest, the true magic occurs in the same skillet as the intensely flavorful browned bits, or fond, left behind by the meat are deglazed with a generous splash of Cognac or brandy, which is traditionally flambéed to burn off the harsh alcohol and concentrate the spirit's complex, oaky notes. Heavy cream and sometimes a touch of deeply reduced beef stock are then swirled into the bubbling liquid, transforming the sharp, peppery drippings into a velvety, mahogany-colored nappe that mellows the bite of the spices while amplifying the beef's natural richness. The steak and the sauce are served immediately alongside a mound of crisp pommes frites designed to soak up every last drop of the decadent sauce.
Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.
Black pepper crab is the unofficial national dish of Singapore, made by stir-frying crab pieces with black pepper, garlic, shallots, and oyster sauce over high heat. The dish is seldom prepared at home, but people can easily find it at numerous street stalls and seafood restaurants. Once the crab is cooked, it is often garnished with coriander leaves and paired with rice on the side.
Spaghetti Bordelaise is an American dish originating from New Orleans. Basically, the dish is Italian spaghetti aglio e olio with the addition of butter and the removal of browned garlic. The French Creoles also add white pepper instead of black pepper, giving the dish a nice French twist. In order to prepare it, garlic is sautéed over olive oil and butter, and as it begins to take on a golden color, it's removed from the pan. White pepper and parsley are then added to the pan, and the sauce is tossed with cooked and drained spaghetti with a bit of the cooking water until everything is well coated. It's recommended to pair the dish with Pinot Grigio or Chardonnay. Spaghetti Bordelaise also make for a great side dish to oysters Mosca, which is also the most famous version of the dish served at Mosca's restaurant, just like this one.
Kiełbasa parówkowa is a traditional pork sausage originating from Poland. These small sausages are usually made with a mixture of semi-fat pork, jowls, salt, nutmeg, garlic, paprika, and white pepper. The meat and fat is ground, emulsified with cold water or crushed ice, and then mixed with ground jowls and the rest of the ingredients. The mixture is stuffed into casings, and the sausages are linked, coiled, and hung at room temperature before they're hot-smoked until light brown. Parówkowa is shortly boiled in hot water and usually served for breakfast in Poland. The sausages emit steam once they're placed on a plate, hence the name parówkowa.
Jungle curry paste is a fiery and robust mixture emphasizing the fresh, local herbs and spices typical of the region's wild or homegrown produce, and its heat and unique flavor profile are primarily derived from fresh green or red chilies, making a notably spicier Thai curry than others. It originates from the forested and rural areas of Northern Thailand. The key components of jungle curry paste include fresh green chilies, galangal, lemongrass, makrut lime zest, garlic, shallots, fingerroot (grachai), peppercorns, and shrimp paste. These ingredients are traditionally ground using a mortar and pestle to create a vibrant and aromatic blend that is spicy, sharp, and rich in herbal flavors. Variations can also include dried red chilis. In Thailand, they often make a shortcut version by blending red curry paste with fingerroot, lemongrass, and green Thai chilis.
Torta di pepe di Camaiore is a traditional savory pie originating from Camaiore. The base is usually made with a combination of flour, salt, olive oil, and water, while the filling is made with a mixture of rice, eggs, ricotta, chard, milk, Parmigiano-Reggiano, nutmeg, salt, and black pepper. Heated milk and ricotta are mixed with cooked rice, chopped chard, cheese, nutmeg, eggs, salt, and a generous amount of black pepper. The pie is baked in the oven, sprinkled with more black pepper, and it’s then enjoyed, either cold or lukewarm.
For ancient Chamorros, fish was the staple protein, and that tradition continued in guihan, a dish made by grilling local fish over a barbecue pit. In modern times, men prepare this dish much more often than women do, although both sexes used to catch the fish and make the dish. The fish is typically seasoned with salt and pepper, but it can also be prepared with various spices, lemon juice, or butter, when it is traditionally wrapped in aluminum foil before being thrown on the grill.
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