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I Have+ Black Pepper × What Can I Make
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32 recipes

  • A shawarma plate with sliced chicken and meat, a pot of white garlic sauce, pink pickled turnips, pickles, onion and fries 4 Components 74 h 30 Chicken Shawarma with Toum and Pickles Hana Novak
  • Three crisp red quesabirria tacos on a yellow plate with cups of salsa, lime and radish 4 Components 3 h 30 Birria de Res with Consomé and Quesabirria Tacos Jules Moreau
  • Spaghetti cacio e pepe in a creamy pecorino sauce speckled with cracked black pepper on an oval platter 20 min Cacio e Pepe Leo Hartmann
  • Strips of beef and onion in a creamy mustard and sour cream sauce on a plate with parsley 3 Components 1 h Beef Stroganoff with Straw Potatoes Nadia Kim
  • A plate of bigos, sauerkraut stewed with sausage, meat and prunes, topped with parsley 2 Components 28 h Bigos (Polish Hunter's Stew) Tom Ashworth
  • Rows of freshly fried falafel with deep brown, craggy crusts, packed close together 3 Components 19 h 50 Falafel with Tahini Sauce Hana Novak
  • A wide bowl of Japanese katsu curry: sliced golden breaded cutlet on a mound of white rice beside thick brown curry sauce 4 Components 2 h 20 Japanese Chicken Katsu Curry Leo Hartmann
  • Close-up of chana masala, chickpeas in a thick orange gravy topped with diced tomato and coriander 4 Components 9 h Chana Masala (Punjabi Chole) Maya Lindqvist
  • Beef bourguignon with button mushrooms, pearl onions, carrots and lardons, served with boiled potatoes and parsley 2 Components 15 h 25 Boeuf Bourguignon Tom Ashworth
  • Shredded achiote red cochinita pibil topped with slivers of white onion on a plate 4 Components 10 h 45 Cochinita Pibil Jules Moreau
  • A square of lasagne alla bolognese showing thin green spinach pasta layered with ragù and béchamel under a browned top 4 Components 5 h 30 Lasagne alla Bolognese Leo Hartmann
  • Pleated Georgian khinkali dumplings with twisted topknots on a white plate 3 Components 2 h Khinkali Nadia Kim
  • An earthenware cassole of cassoulet with browned sausages and duck resting on creamy white beans 3 Components 48 h Cassoulet Tom Ashworth
  • A chicken leg in glossy dark mole scattered with chopped almonds on a white plate 2 Components 1 h 30 Mole Poblano Jules Moreau
  • A plate of potato and cheese pierogi topped with golden fried onion 3 Components 1 h 30 Pierogi Ruskie Nadia Kim
  • Close view of chakhokhbili, chicken pieces stewed in tomato and onion and scattered with fresh cilantro 2 Components 1 h 40 Chakhokhbili Tom Ashworth
  • A big batch of orange-red jollof rice, every grain separate and glossy, filling the frame 3 Components 1 h 30 Nigerian Party Jollof Rice Hana Novak
  • A bowl of red pozole with pork and hominy topped with shredded lettuce, diced onion and sliced radish 3 Components 11 h Pozole Rojo Jules Moreau
  • A shallow white bowl of thick pasta e fagioli, here made with white cannellini beans and penne in a light tomato broth 2 Components 14 h 5 Pasta e Fagioli Leo Hartmann
  • A white plate crowded with pan-fried gyoza, their pleated tops pale and their bottoms deep golden brown 4 Components 1 h 20 Pork Gyoza Nadia Kim
  • Close up of beef stew with tender chunks of beef, carrots and potatoes in dark gravy with parsley 4 h Classic Beef Stew Tom Ashworth
  • A wide paella pan of saffron rice with flat green beans, browned chicken and rabbit, finishing over the heat 1 h 35 Paella Valenciana Hana Novak
  • Close up of Thai massaman beef curry with tender beef, golden potatoes, a cinnamon stick and star anise in a rich orange coconut sauce 3 Components 3 h 40 Massaman Beef Curry Maya Lindqvist
  • A plate of boiled Siberian pelmeni with a small dish of sour cream 3 Components 1 h 30 Siberian Pelmeni Nadia Kim
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