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Top Recipes on Pepper
30 most-saved, easy recipes from across Pepper
One skill per page, with a quick quiz and a recipe to practise on.
Substitution
Out of baking powder? Make your own with baking soda and an acid, using the exact ratios that keep biscuits, cakes and pancakes rising.
Storage
Keep potatoes firm and sprout-free for weeks by storing them cool, dark, and dry — and knowing what the fridge really does to them.
Out of brown sugar? Make a cup in 30 seconds with white sugar and molasses, and know which backup swaps work in cookies.
Out of butter mid-recipe? Learn the exact swap and ratio for melted, creamed, and cut-in butter so your bake or skillet still works.
Make a buttermilk substitute that actually works: the exact ratio, the 10-minute rest, and which swap to use for baking versus marinating.
Swap in a heavy cream stand-in that actually works, with the exact ratio, the ones that curdle, and the only one that whips.
Technique
Bake sweet potatoes with creamy, sweet centers and caramelized syrup on the pan — plus the doneness cues that tell you they are actually done.
Cook hard boiled eggs with clean yellow yolks and shells that slip right off, using timing you can count on every batch.
Cook barley that comes out tender and chewy instead of gummy, with the water ratio, timing, and doneness cues that make it work every time.
Cook juicy chicken breast every time with the right pan heat, a rest, and the temperature that actually tells you it is done.
Cook quinoa that comes out light and separate every time, with the water ratio, the rest, and the doneness cue that proves it worked.
Cook fluffy white rice on the stove every time with the right water ratio, a real lid, and a rest off the heat.
Cook salmon with a crisp skin and a moist center every time, using a hot pan, a dry fillet, and one reliable doneness cue.
Knife skills
Cut a mango into clean cubes without fighting the pit, wasting fruit, or slipping the knife into your hand.
Break down a whole pineapple into clean spears and chunks with a flat, steady base, less waste, and no wobbling knife.
Open a pomegranate in about two minutes with clean hands, whole seeds, and no juice on your shirt or your countertop.
Break down a whole watermelon into clean sticks, cubes, or wedges without the melon rolling, sliding, or wasting the sweetest part.
Dice an onion into even pieces in under a minute, with the root end doing the work of holding it together.
Keep bananas on the counter at the right ripeness for days longer, and know the one moment the fridge helps instead of ruining them.
Store strawberries so they stay firm and mold-free for a week instead of turning soft and fuzzy in two days.
Keep banana bread moist for days on the counter and up to three months in the freezer, without the gummy top or the dried-out cut end.
Keep fresh ginger firm and juicy for weeks instead of finding a shriveled, moldy knob in the crisper drawer.
Keep a sourdough loaf crusty and sliceable for days, know when to freeze it, and bring a stale loaf back to life in ten minutes.
Out of oyster sauce? Swap in hoisin, soy plus sugar, or fish sauce with the right ratio so your stir-fry still tastes rich and glossy.
Swap sour cream with what you already have — plain yogurt, buttermilk, or cream cheese — at the right ratio, without breaking the sauce or flattening the cake.
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