3,471 white recipes

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Chocolate sugarplums are forgotten cookies: meringue rounds with chocolate chips that bake overnight in a turned-off oven. The residual heat slowly dries them into airy, crisp clouds with chewy chocolate centers.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Lemon foam torte crowns a chocolate-painted sponge base with an airy, gelatin-set lemon meringue dome, finished with melted chocolate and candied lemon. A light, tangy chilled dessert with a sweet-tart lift.

Sauteed catfish dredged in thyme-flour, pan-fried golden, then plated under a sweet-tangy ginger peach sauce and toasted pecans. The Southern fish-fry tradition meets summer fruit in one elegant skillet dinner.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

Fresh pineapple slaw with shredded carrot, julienned green pepper, honey-pineapple vinaigrette, and crumbled blue cheese. A no-mayo tropical slaw that's bright and crunchy.

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

A succulent chicken dish made with italian salad dressing, white wine vinegar and cottage cheese.

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

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!

Try something different when it comes to bread with this delicious recipe that's hassle free!