Recipes with salt and white pepper

The mustard dill sauce is a great complement to both the salmon and asparagus in this easy-to-prepare meal.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Irish hot pot casserole layered with sliced potatoes, onions, carrots, peas, rice, and smoked sausage baked in tomato soup. A hearty one-dish dinner that feeds a crowd.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

A Kentucky Hot Brown open-faced sandwich layered with roasted turkey, tomatoes, and crispy bacon, all smothered in a rich Swiss cheese cream sauce and baked until bubbly. Inspired by the Beaumont Inn tradition.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.