102 white stock recipes

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Quick, easy and fun recipe, only thing you need to pay attention is to prevent the marshmallows from melting in the melted white chocolate; so let melted chocolate cool a few seconds, and use a small spoon to help coat chocolate on bones.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Silky cold plum soup with red wine, brandy, sour cream, and warm cinnamon, chilled until velvety smooth. A refreshing Eastern European fruit soup that works as an elegant starter or a light summer dessert.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Ghosts on Broomsticks: white chocolate ghost lollipops with red cinnamon candy eyes on popsicle sticks. A fun, 3-ingredient Halloween treat kids can help make. No baking required.

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Egg and pork pad thai: soaked rice sticks stir-fried with garlic, pork, and crispy egg in a sweet-salty-sour fish sauce, finished with bean sprouts, cilantro, and lime. Homemade Thai takeout in 30 minutes.

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.

Light, crisp peppermint meringue cookies made with egg whites, sugar, and crushed candy canes. Slow-baked until dry and melt-in-your-mouth airy.