Recipes with salt and black pepper
3,467 recipes
Spicy Hot Sichuan Tofu
Spicy Sichuan tofu stir-fried with hot bean paste, Sichuan peppercorns, and chili oil, finished with mushrooms, water chestnuts, and green onions for a tongue-tingling vegetarian main.
Mexican Pie
Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.
Chicken Piplaf
One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.
Lamb & Potatoes Ragu
Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.
Favorite Moussaka
Ground beef simmered with warm cinnamon, oregano, and tomato sauce layered between broiled eggplant slices for this beloved Greek comfort food. A family-friendly take on classic moussaka.
Tuna Fish Sauce with Bow Ties
Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.
Mexican Loaf
Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.
Sorrel & Haricot Soup
Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.
My Swiss Steak
Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.
Honey Barbecued Chicken-Nhb
Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.
Swordfish Kebobs
Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.
Master White Bean Chili
White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.
New York Times Lobster Moana
Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.
Red & Green Salad
Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.
Vegan: Meatless Loaf
Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.
Vegan: Meatless Loaf
Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.
Spicy Sichuan tofu stir-fried with hot bean paste, Sichuan peppercorns, and chili oil, finished with mushrooms, water chestnuts, and green onions for a tongue-tingling vegetarian main.
Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.
One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.
Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.
Ground beef simmered with warm cinnamon, oregano, and tomato sauce layered between broiled eggplant slices for this beloved Greek comfort food. A family-friendly take on classic moussaka.
Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.
Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.
Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.
Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.
Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.
Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.
White bean chicken chili: navy beans simmered with bell peppers, onion, cumin, and chili powder, topped with roasted spiced chicken, salsa, sour cream, and a warm cheese quesadilla on the side.
Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.
Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.
Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.
Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.
