Recipes with white pepper

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Salmon steaks with white wine cream sauce: tender salmon topped with a classic French-style butter, cream, egg yolk, and dry white wine sauce. A 30-minute bistro-style dinner for two.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Carbonara-style pasta with ground beef, mushrooms, and parmesan in a silky egg-coated sauce. No tomato, no cream, just pantry ingredients and a quick stir at the end.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Saged turkey loaf with fresh and dried sage, shallots, thyme, marjoram, and a hint of orange zest. A lighter, herb-forward alternative to classic meatloaf.