1,567 white recipes

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.

Green-and-white peppermint pinwheel cookies, sliced from a swirled frozen log. A classic Christmas icebox cookie with spiraled layers of vanilla and mint dough.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Vanilla chip biscotti studded with white vanilla chips and twice-baked Italian-style for a crisp, dunkable cookie. Almost fat-free in the dough, with a clean vanilla-citrus crumb.

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Diabetic-friendly chocolate chiffon mold lined with ladyfingers and set with gelatin and whipped egg whites. A retro low-fat dessert with light cocoa flavor and elegant presentation.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

A frozen vanilla mousse with just four ingredients: whipped cream, egg whites, sugar, and vanilla. Light as air, frozen until firm, and served soft at room temperature.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Puff pastry rolled with pressed-dry spinach, sautéed mushrooms, and nutty Gruyere, sliced into golden pinwheels for elegant 30-minute appetizers.

Grilled marinated tofu sandwiches with horseradish mayo, sliced tomato, red onion, and lettuce. Firm tofu charred on the grill until crispy, then stacked on bread like a BLT.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.