Recipes with white pepper

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

This was a great recipe! I've made it several times.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

Elegant stuffed mushroom caps filled with creamy blue cheese, rice, and red peppers, then baked until tender. These savory appetizers are party-perfect in 45 minutes.

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

Absolutely worth the effort of preparation. The chicken tasted so delicious and packed with flavor. No need to order take-out from now on. This homemade tandoori chicken is as yummy as the restaurant one.

Cheesy ham and potato gratin layers cooked potatoes and diced ham in a sharp cheddar cream sauce, finished with a whisper of nutmeg. A no-fuss casserole built from leftover ham.

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.

Quick, easy and delicious. An ideal week day dinner.

Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.

An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess. A perfect week-night meal.

An easy German style main dish with a creamy sauce. Carrots are braised in white wine until tender-crisp with steak strips and onions with a splash of garlic cream to bring it together.

Sri Lankan malu soup is a restorative fish and lentil soup spiced with cumin, coriander, and curry leaves bloomed in ghee, brightened with lime juice. Traditional South Asian comfort.

Master authentic wok-fried rice with velveted chicken, crisp bean sprouts, and earthy mushrooms. This restaurant technique delivers separate grains with smoky wok flavor and tender, silky chicken.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Quick and easy to make finger food perfect hors d'oeuvres or even as a mid-day snack. Rich and creamy smoked salmon mousse on top of light refreshing cucumber rounds.