1,047 white pepper recipes

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Soft shell crabs simmered in a white wine tomato sauce with scallions, fresh mint, garlic, and red pepper flakes. An Italian-style seafood dish for two, ready in an hour.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.