My father-in-law is an incredible chef. He’s one of those culinary masters that has perfected the sleight of hand that, no matter how closely I watch him cook, sneaks something into every meal that makes me go “hhhmmm….what is that?”. A recent peek in his refrigerator revealed one such secret ingredient: the elusive green peppercorn. Green peppercorns live in the supermarket aisle of “all things pickled”, usually nestled as only one or two inconspicuous jars living between the capers. These less-acclaimed, younger and softer cousins of the well-known black peppercorn come packed in a vinegar brine to keep them preserved, otherwise they’ll go south very quickly after being picked. Unlike their dried black counterparts, these peppercorns can [...]...