Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Total:
15 min
Cook:
15 min
Level:
Easy

Ingredients

Directions

Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until the salt turns light tan, about 7 minutes. Transfer salt to a bowl.

Toast Szechwan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of waxed paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.

Cook edamame in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry.

Toss edamame with some peppered salt, to taste, and serve with remainder on the side.

Cooks' notes: Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature. Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Salt-and-Pepper Edamame

Recipe courtesy of Gourmet Magazine

Salt-and-Pepper Edamame

Recipe courtesy of Gourmet Magazine

Salted Lemon Edamame

Recipe courtesy of Sandra Lee

Edamame with Kosher Salt

Edamame with Dill Salt and Pea Shoots

Recipe courtesy of Amy Thielen

Salt and Pepper Salmon

Recipe courtesy of Tyler Florence

Salt and Pepper Shrimp

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories