Recipes with salt and black pepper

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.

Fettuccine and Vegetables in a Garlic-Mint Sauce recipe

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

Tomato-cheese pie with a buttery breadcrumb crust, fresh sliced tomatoes, basil, green onions, and a Swiss cheese custard. A savory summer pie that works for brunch, lunch, or a light supper.

Roasted red potatoes and red onions tossed with olive oil, rosemary, and parsley, then crisped in a hot oven until edges turn golden. A vegan side that pairs with everything from roast chicken to grilled steak.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.

Traditional Irish lamb stew layered with potatoes, onions, thyme, and parsley, then slow-cooked in the oven. Just seven ingredients for a hearty, rustic one-pot supper.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Huachinango Maria Teresa, a Mexican red snapper casserole with poached fish, eggs, cream, red bell peppers, and bread crumbs baked until set. A traditional coastal Mexican seafood dish.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.