Recipes with white pepper

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

Cream of crab soup with sherry, cooked gently in a double boiler with shallots, egg yolk enrichment, and a dollop of whipped cream. A refined, silky bisque-style soup for special occasions.

Santa Fe pumpkin soup blends canned pumpkin with enchilada sauce, fire-charred red peppers, and half-and-half for a creamy, smoky bowl with Southwestern heat. Topped with sour cream and fresh cilantro.

She-crab style soup thickened with sieved hard-boiled eggs instead of heavy roux, finished with dry sherry, lemon zest, and cream. Silky, velvety, and rich with sweet crab in every spoonful.

Creamy onion and garlic soup thickened with a roux and enriched with heavy cream, white wine, and beef stock. Topped with broiled blue cheese croutons.

Delmonico potatoes baked in butter, scalded milk, and Swiss cheese with garlic and white pepper. Classic steakhouse-style gratin with a browned cheesy crust over tender, creamy slices.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Creamy country corn chowder thickened with eggs and a milk roux, seasoned with ginger and celery seed, topped with crumbled bacon. A cozy one-pot soup in 30 minutes.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.