Recipes with salt and black pepper
3,467 recipes
Fish in Foil
Fish fillets baked in foil packets with sliced onions, herb-rolled potato sticks, lemon juice, and paprika. A complete dinner for two with easy cleanup.
Chilled Pea Soup
Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.
Tuna Fish with Spaghetti
Tuna spaghetti with fresh tomato sauce, green pepper, and parsley. A simple, budget-friendly weeknight pasta made with canned tuna and a homemade sieved tomato sauce.
Gravy Soup
Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.
Toasted Crab Rolls
Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.
Traditional British Scotch Eggs
Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.
Focaccia (Emeril)
Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.
Tomato Sauce with Green Beans
Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.
Chicken in Lemon Sauce
Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.
Tofu Manicotti (Newkirk)
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.
Onion Soup
Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.
Broiled Chicken with Garlic
Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.
Salmon in Red Wine with Apricots
Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.
Chicken Breasts with Lemon
Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.
Cream of Veggie Soup
Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.
Onion Soup with Cheese Toast
Simple onion soup with cheese toast, made from tender-cooked onions simmered in milk with butter. A creamy, old-fashioned take on onion soup ready in just 20 minutes.
Fish fillets baked in foil packets with sliced onions, herb-rolled potato sticks, lemon juice, and paprika. A complete dinner for two with easy cleanup.
Chilled pea soup with watercress, basil, and potato, pureed silky and finished with cream. Topped with crumbled bacon, sour cream, and whole peas for textural contrast in every spoonful.
Tuna spaghetti with fresh tomato sauce, green pepper, and parsley. A simple, budget-friendly weeknight pasta made with canned tuna and a homemade sieved tomato sauce.
Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.
Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.
Classic British Scotch eggs with hard-boiled eggs wrapped in savory sausage meat, breaded and deep-fried until golden. Perfect hot or cold for picnics and parties.
Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.
Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.
Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.
Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.
Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.
Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.
Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.
Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.
Cream of veggie soup made with a butter-flour roux, milk, broth, and whatever mixed vegetables you have on hand, pureed smooth and finished with melted cheese.
Simple onion soup with cheese toast, made from tender-cooked onions simmered in milk with butter. A creamy, old-fashioned take on onion soup ready in just 20 minutes.
