Recipes with salt and black pepper
3,482 recipes
Trout Sauteed in Butter
As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?
Oxtail & Potato Stew in Tomato Sauce
Oxtail and Potato Stew in Tomato Sauce recipe
Roasted Red Pepper & Bacon Sauce
Jarred roasted peppers, bacon, onion and garlic make this tasty super creamy sauce a breeze to make and it's perfect served with spaghetti for a quick and easy weeknight meal.
Fish Baked with Stuffing
Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.
Best Red Snapper Veracruz
Best Red Snapper Veracruz recipe
Endive Stuffed with Mortadella
Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings.
It's definitely my favourite 'salume' !
Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.
Al's Seafood Bisque - from Al's Soup Kitchen, NYC
Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe
As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?
Oxtail and Potato Stew in Tomato Sauce recipe
Jarred roasted peppers, bacon, onion and garlic make this tasty super creamy sauce a breeze to make and it's perfect served with spaghetti for a quick and easy weeknight meal.
Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.
Best Red Snapper Veracruz recipe
Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.
Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe
