2,821 white pepper recipes

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.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.

Chinese marinated beef skewers with hoisin, soy sauce, sherry, ginger, and pineapple chunks. Overnight marinade builds deep flavor for broiling or grilling.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Fresh tomatillo green sauce with jalapenos, cumin, cilantro, and garlic sauteed in vegetable stock. A low-fat, bright salsa verde for tacos, enchiladas, and grilled meats.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Fresh herb turkey sausage made with garlic, basil, sage, and thyme. Shape into patties or links for a healthier breakfast option with bold savory flavor.

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.