A Peck of Perfect Peppers

Green peppercorns are dried, unripe berries from the same Indian Piper nigrum plant that produces black and white pepper. Once picked, the berries are steamed and quickly dehydrated so they retain their vivid green color and smooth texture. Piquant and fruity with a milder pungency than black or white pepper, they are distinctly herbaceous, making them suitable for meats, fish and vegetables: Mix them in a grinder with white, pink and black peppers for a gorgeous crust to press on to a steak before searing. Then, deglaze the pan with brandy, add some cream and reduce to make a velvety, peppery sauce to spoon right over the steak.