1,801 white recipes

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Referee cookies with chocolate cocoa dough loaded with semi-sweet chocolate chips, decorated with white chocolate stripes piped on top. A fun game-day treat that looks like a referee jersey.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.