Recipes with white pepper

Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.

Cold noodle salad with tender shrimp, crisp snow peas, and luscious ginger-garlic dressing. This Asian-inspired pasta salad is ready in 20 minutes, perfect for lunch or potlucks.

This was a quick dinner option that was very tasty. Loved the broccolli in it for some cheesy greens

Chilled avocado curry soup blends ripe avocados with chicken broth, curry powder, and cream into a velvety cold soup. No cooking needed, just 10 minutes and a food processor.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.

This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.

Baked kidney bean burritos stuffed with sauteed peppers, sweet corn, cumin, and melted cheddar. Vegetarian, quick to roll, and topped with fresh salsa.

Pasta with white truffles tosses al dente angel hair in dark green extra-virgin olive oil, basil, and Parmesan, then crowns each plate with shaved fresh white truffle. The ultimate minimalist Italian luxury pasta.

Grilled fresh tuna burgers glazed with sweet pineapple-mustard reduction, spiked with smoky chipotle and topped with spicy green chile pickle relish. A showstopper for your next backyard cookout.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.