8,789 white recipes

Saltimbocca with Beef Base and Bon Appetit Seasoning recipe

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

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.

Pheasant with black olives sears and roasts boned pheasant breast and thigh, served with a deep wine and bone-stock reduction studded with black olives and tomato. An elegant wild-game main with Provencal flavors.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.

Chocolate almond crisps with almond meringue cookies piped on parchment and sandwiched with a dark chocolate ganache. A French patisserie-style confection with crisp, nutty, chocolatey layers.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Monterey spaghetti casserole with Monterey Jack, Parmesan, sour cream, and mixed vegetables. A lighter baked pasta using low-fat cheese and egg whites.

This a delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish. It is usually presented in a special lacquered wood or china tray with the required number of compartments. It is just as effective served on a tray in small bowls or dishes

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.