• Complexity: very easy

Grilled Steak and Radishes with Kampot Pepper Butter

The recipe adapted one in from Bon Appétit magazine has Kampot pepper on the steak, the radishes and also in the butter.

  • Complexity: easy

Char Kroeung (Cambodian Stir Fry)

Here's a simple stir fry that is loaded with flavor. Feel free to substitute beef or pork for the chicken.

  • Complexity: very easy

Shallot Vinaigrette

Here's a light vinaigrette adapted from Bon Appétit magazine that can be made up to a week ahead and refrigerated. Bring to room temperature and shake before using. It is light and fresh and really brings out the taste in a salad.

  • Complexity: easy

Watermelon Salad

This is a sweet and savory summer side dish adapted from Cooking Light that has only 46 calories per 1/2 cup serving.

  • Complexity: easy

Chinese Long Beans with Kampot Pepper

This recipe from Food & Wine magazine shows how a few simple ingredients can add some flavor to a simple vegetable dish.

*You can substitute regular green beans for the Chinese Long Beans.

  • Complexity: easy

Fiery Kampot Pepper Chicken

Kampot pepper adds a nice kick to this recipe from the folks at the British television show "Spice Trip." They visited Starling Farm and cooked up this delicious chicken.

  • Complexity: easy

Peppery Arugula Pasta

Here's a meatless meal that can be prepared in just a few minutes.  Don't be afraid of the fish sauce -- it gives the dish a unique flavor.

  • Complexity: easy

Peppery Balsamic Tuna

Balsamic vinegar gives this dish a tang and the pepper adds some delicious heat!
  • Complexity: easy

KAMPOT PEPPER BEEF

This easy, tasty and colorful stir fry is from the Blue Kitchen food blog (www.blue-kitchen.com). Kampot pepper is clearly the star.
  • Complexity: easy

Tom Yum Gai (Thai Chicken Soup)

Don't be intimidated by the long list of ingredients. It's a simple soup known for its soothing warmth. It is delicious and also a great way to fight off a cold or the flu.

This soup goes good with noodles—egg, white or rice. Cook them separately and add just before serving so the starch doesn't thicken the soup.