8,789 white recipes

Ultimate triple chocolate chunk cookies pack melted semisweet chocolate into the dough, plus chunks of semisweet and white chocolate folded in. Soft, fudgy, and chocolate-loaded in every bite.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Baked rigatoni with ground turkey, porcini mushrooms, and tomatoes topped with homemade bechamel, breadcrumbs, and Parmesan. A hearty one-dish pasta bake.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

Fat-free orange poppy seed biscotti with no butter or oil, crispy-crunchy from a double bake. Bright citrus flavor from orange zest and concentrate with poppy seed crunch throughout.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Dak's Mint Zucchini Oat Bran Bread (Bread Machine) recipe

Fisherman's chowder loaded with clams, shrimp, scallops, and crab in a bacon-potato milk broth thickened with instant mashed potatoes. A hearty mixed seafood soup.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.