Recipes with salt and black pepper
3,467 recipes
Dolmades Yialandzi (Stuffed Grapevine Leaves)
Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.
Clam, Lobster & Shrimp Cioppino
San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.
Lemony Leek & Mushroom Soup
Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.
Grilled New Potato, Peppers & Onions Salad
These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.
Uncle Ben's Grilled Stuffed Trout
Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.
Eggplant Sorentino
Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.
Grilled Tuna
Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.
Chicken with Garden Vegetables
My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!
Baked Parsnips Irish Style
Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.
Braciole II
Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.
Butternut Squash & Prawn Soup
Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.
Spicy Black Bean Potato Salad
Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.
Italian-Style Pot Roast - Venison
Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.
Jumbo Shrimp Marsalla
Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.
Basic Chicken Soup
Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.
Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.
San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.
Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.
These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.
Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.
Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.
Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.
My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!
Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.
Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.
Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.
Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.
Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.
Sicilian-style jumbo shrimp in a sweet-and-sour Marsala sauce with pine nuts, currants, capers, and fennel. A rustic Italian seafood main baked in an earthenware casserole.
Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.
