9,038 white recipes

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Medieval-style salmon fish pie with figs, grapes, almonds, rosewater, and warm spices, tucked under a double pastry crust. A modern take on a vintage squid recipe.

Pineapple casserole: a Southern bread pudding-style side dish with crushed pineapple, white bread cubes, butter, and sugar. The traditional sweet companion to baked ham at Easter and Christmas.

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

Swiss meringue buttercream that's silky-smooth and never gritty or cloying. Whip warmed egg whites and sugar into a glossy meringue, beat in butter, and finish with vanilla for a bakery-quality frosting.

Asian-inspired grilled chicken marinated in white wine, teriyaki, Chinese five-spice, and garlic powder: simple four-ingredient marinade with complex warm-spice flavor on the grill.

Creamy Bavarian liverwurst dip blended with sour cream, Dijon mustard, onion, and pickle relish. A rich, savory 10-minute appetizer spread for cocktail rye, crackers, and fresh vegetables.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.