3,471 white recipes

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Italian wine pepper biscuits, savory taralli-style snacks made with white or red wine, olive oil, and coarse black pepper. Twist or knot shape, baked crisp.

Use solid white tuna, not chunked tuna. To keep the tuna moist this recipe uses a quick marinade to allow the tuna to absorb the flavors.

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Cheese tortellini with sweet red onions and radicchio enveloped in a balsamella white sauce top with parmesan and baked until bubbly and crusty on top.

One-pot white rice pilaf cooked with chicken broth, sautéed mushrooms, garlic, and fresh parsley. The rice absorbs all the savory flavors as it simmers for fluffy, restaurant-quality results.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

We used home-ground whole wheat flour, only a few tablespoons white flour, and these scones puffed a lot! Inside moist and cheesy and outside golden and brown.They were just delicious!

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

A hearty German style black bread recipe for your bread machine.

Easy rhubarb jam made with just three ingredients: fresh rhubarb, sugar and a packet of Jello for instant flavor and color. No pectin, no thermometer, 20 minutes start to jar.