1,801 white recipes

Balsamic-rosemary chicken cutlets sliced over fresh spinach with crispy bacon, mushrooms, radishes, and a warm shallot-mustard vinaigrette. A low-calorie dinner salad that's filling enough to be the whole meal.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

Old-fashioned tube cake packed with fresh apples, nuts, and raisins, then doused with brandy while still warm. Moist texture that improves overnight.

Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.

Lighter oatmeal raisin cookies with quick oats, brown sugar, and a quarter cup of butter. Egg substitute trims the cholesterol while keeping the chewy texture intact. Yields 36 lunchbox-sized cookies.

Greek apple pastry rolled in flaky phyllo with cinnamon-spiced apples, walnuts, and currants. Buttery, golden, dusted with powdered sugar while hot for that signature shattering crackle. A traditional milopita from the Greek table.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Fresh or in a pinch canned tomatoes add depth to the rice in this fluffy pilaf. A great side dish and I usually finish cooking the rice using my rice cooker while I'm busy watching the Food Network!

Simple ingredients create this sophisticated side dish. The bacon performs double-duty creating a silky coating for toasting the Israeli couscous as well as garnish. The couscous and peas produce a very pleasing texture while the bacon and lemon contribute tang and a silky mouth-feel.

The other day while we were watching Gordon Ramsay's Hell's Kitchen, chefs were making flatbread, basically like pizza, just different shape, which really made my craving for pizza come back to life. Then start making this sun-dried tomato, olive and basil pesto flatbread, and it was so good...

Making your own granola bars is always the best. It tastes delicious and it's packed with you favorite ingredients. After I tried making my first bunch, there is no turning back to store-bought ones any more. Just made these bars a while ago, still cooling, and smells divine :-)