Recipes with white pepper

Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Medallions of Veal with Pistachio Butter Sauce recipe

Angel hair pasta tossed in a lemon-pesto vinaigrette with broiled chicken, blanched zucchini, and toasted pine nuts. Serve warm or chilled for an easy summer meal.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Pasta with smoked salmon and golden caviar: thin spaghetti in a silky butter cream sauce, ribboned with smoked salmon and crowned with a spoonful of golden whitefish caviar. Elegant in 30 minutes.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Lobster, Normandy Style (Homard a la Normande) recipe

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Kirsch-Schnitzel (Veal Cutlets with Cherry Sauce) recipe