9,038 white recipes

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.

Poached Pacific salmon with a white wine beurre blanc sauce finished with dill and lemon. Gentle poaching keeps the fillets silky while the butter sauce adds rich, tangy elegance.

Garlicky sauteed shrimp in a white wine cream sauce spooned over vibrant spinach noodles. A homemade bechamel, shallots, and fresh chives make this scampi richer than your usual butter-and-garlic version.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Reduced-sodium sliced sweet pickles for home canning, with crisp cucumber chips in a spiced sweet vinegar syrup of allspice, mustard and celery seed. The sweet-tang flavor with far less salt.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

Hamantaschen, the triangular Purim cookies, here filled with a rich honey-nut mixture brightened with lemon. A rum-scented dough folded into the traditional three-cornered shape and baked to a golden glaze.

Butter-seared shrimp with fennel and lemon, topped with a tangy pineapple-ginger sweet and sour sauce. A 30-minute seafood dinner that bridges Italian scampi and Asian flair.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Give your stew a new look with this recipe that will satisfy the hunger of seafood lovers everywhere.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

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

Old-fashioned coconut macaroons with just four ingredients. Crispy edges, chewy centers, naturally gluten-free, and made with stiff egg whites, sugar, shredded coconut, and vanilla.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.