8,839 white recipes

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Chocolate cake with almonds baked in a spring form pan.

Curried cheese fondue with Gruyere, cheddar, red curry paste, white wine, and sherry. A spiced twist on the Swiss classic that's silky, dippable, and built for sharing with warm naan.

Strawberry banana ricotta cheesecake blends ricotta with strawberries and bananas, sweetened with apple juice concentrate, on a Grape Nuts crust. A lighter no-sugar-added dessert.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that's soft, fudgy, and guilt-free.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

A rich creamy chowder with corn and sausages -- This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.