2,042 white recipes

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

A Cajun-style homemade beef seasoning blend with paprika, garlic powder, file powder, and bay leaf. Mix it once, jar it up, and season steaks, roasts, and stews all month long.

Add another pickling recipe to your cookbook with this scrumptious side dish.

Flounder au gratin baked under a creamy Swiss cheese sauce with scallions and celery. A light, elegant fish dinner ready in 40 minutes.

This is a wonderful pie, very chocolate flavor, and all the ingredients are very well to cook this recipe.

Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.

Asian flavor, make your own jerky, use any game meat or even beef

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.