Recipes with salt and black pepper
3,467 recipes
Ma'Oa & Pahua Tairo (Tahiti)
Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.
Basai Badawi (Onions with Lentils Nuts & Fruit)
Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.
County Cork Irish Stew
Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.
Mousse of Duck Liver with Aspic Jelly
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Mousse of Duck Liver with Aspic Jelly
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Petti Di Pollo Ala Florentino(Chicken Floren
Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.
Petti Di Pollo Ala Florentino(Chicken Floren
Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.
Corn Chowder with Whiskey
Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.
Sea Bass Braised in Apple Cider Tarragon
Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.
Harvest Time Pot Roast
Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.
Seafood Enchiladas with Cream & Tomatillo
Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.
Seafood Enchiladas with Cream & Tomatillo
Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.
Ham Stir-Fry Over Sweet Potatoes
Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.
Ditalini with Zucchini
A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.
Chicken Thighs with Leeks & Garlic
French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.
Okra & Tomatoes Over Grits
Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.
Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.
Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.
Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.
Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.
Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.
Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.
Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.
Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.
Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.
Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.
Ham is simmered with all these delicious vegetables and spices, which makes a delicious stew. Serve it with some roasted hot sweet potatoes. Delicious.
A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.
French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.
Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.
