1,801 white recipes

Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Pork chops with fennel and caper sauce sears thick-cut chops, then braises them in a fennel, shallot, tomato, and white wine sauce finished with capers and lemon zest.

Avocado and mozzarella stuffed tomatoes hollow out vine-ripe tomatoes and fill them with cubed avocado and fresh mozzarella tossed in basil-balsamic vinaigrette. Five-minute summer appetizer with caprese-salad bones.

Lord Baltimore cake with three yellow cake layers, fluffy egg white frosting, and a filling of crumbled macaroons, pecans, and maraschino cherries. A Southern showstopper made easy with a cake mix shortcut.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Cake mix crumble bars with a crunchy oat and pecan topping over gooey strawberry pie filling. A one-pan, one-hour shortcut dessert that punches way above its effort level.