Recipes with white pepper

Light, airy crab souffle with sweet crab meat, Swiss cheese, shallots, and a Parmesan crust. This elegant French-inspired dish rises tall and golden, turning simple ingredients into something show-stopping.

Enjoy an authentic Italian dinner today with this delicious recipe that will have you savoring every forkful!

Homemade Cajun chicken seasoning with three kinds of pepper, garlic, onion, filé powder, and ground bay leaves. Mix it up in 5 minutes and keep it in the pantry.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Relive the 70's and 80's with this delicious fondue made with garlic, gruyere cheese and a pinch of nutmeg.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Oven-braised turkey wings browned with paprika and garlic, then slow-cooked in a thick tomato gravy with peppers and onions. Soul food comfort that falls right off the bone.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Cheesy crawfish casserole with peeled crawfish tails, the holy trinity, mushrooms, and rice in a cream cheese and Velveeta sauce, topped with crispy fried onions. The Louisiana potluck classic.

Can be used as an appetizer, or the main course, but either way this scrumptious dish doesn't disappoint in taste!

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.