Recipes with salt and black pepper
3,467 recipes
Crockpot Crab Soup
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Baked Stuffed Soft Shell Crabs
Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.
Bombay Monkfish
Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.
Basic British Sausage/ From Floyd on Britain & Ireland
Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.
Cowboy's Brisket
Vinegar-marinated beef brisket studded with garlic, seared in bacon fat, and braised with strong black coffee and caramelized onions until fork-tender. A rugged, flavor-packed Texas-style brisket.
Lamb Loin in Puff Pastry
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Bacon Soup - Cawl Cig Moch
Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.
Beets Stuffed with Vegetables & Rice
Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.
Braised Leeks & Green Beans
Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.
Greek Mushroom Salad
Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.
Onion Caviar
Onion caviar with black-eyed peas, sweet Vidalia onions, green bell pepper, pimentos, and garlic in Italian dressing. A Southern marinated appetizer or side dish, best made overnight.
Ravioli with Broccoli Sauce
Ricotta ravioli in a garlic cream sauce with broccoli florets, Parmesan, and red pepper flakes. A rich Italian pasta dish with heat and crunch in every bite.
Artichoke Hearts, Carrot & Tortellini Salad
Artichoke Hearts, Carrot and Tortellini Salad recipe
Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice
Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.
Jade Scallops B1
Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.
Amazing Moussaka
Greek moussaka layered with golden-fried eggplant, sliced potatoes, spiced ground beef or lamb in tomato, and a rich parmesan bechamel custard topping. A traditional Mediterranean casserole that bakes to a deep golden crust.
A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.
Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.
Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.
Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.
Vinegar-marinated beef brisket studded with garlic, seared in bacon fat, and braised with strong black coffee and caramelized onions until fork-tender. A rugged, flavor-packed Texas-style brisket.
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.
Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.
Leeks, wild mushrooms, and green beans sautéed in sherry with a bright finish of orange zest and apple cider vinegar. A low-fat, 20-minute side dish with surprising depth.
Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.
Onion caviar with black-eyed peas, sweet Vidalia onions, green bell pepper, pimentos, and garlic in Italian dressing. A Southern marinated appetizer or side dish, best made overnight.
Ricotta ravioli in a garlic cream sauce with broccoli florets, Parmesan, and red pepper flakes. A rich Italian pasta dish with heat and crunch in every bite.
Artichoke Hearts, Carrot and Tortellini Salad recipe
Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.
Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.
Greek moussaka layered with golden-fried eggplant, sliced potatoes, spiced ground beef or lamb in tomato, and a rich parmesan bechamel custard topping. A traditional Mediterranean casserole that bakes to a deep golden crust.
