2,496 white recipes

Lebanese Baklawa Be'Aj features phyllo squares shaped into lily petals around an egg-white walnut and almond filling, soaked in rose water and orange blossom syrup. A showstopper pastry for special occasions.

Light, airy coffee cheesecake with ricotta, instant coffee, and fluffy egg whites on a honey-sweetened zwieback crust. A no-bake style set with gelatin for smooth, mousse-like slices.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Red onion and goat cheese pancake is a savory Dutch baby-style oven pancake layered over caramelized red onions and thyme, finished with balsamic-honey reduction.

Microwave fresh tomato scallop with Parmesan bread crumb and pecan topping, finished with Worcestershire sauce. A quick summer side dish ready in 15 minutes.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

A delightful company dessert that can be made in advance. This banana cream cheesecake recipe hits all the right decadent notes.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.

Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.

A friend just sent me this recipe, crispy on the outside and soft on the inside.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

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.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.