Recipes with white pepper
952 recipes
Horn & Hardart Macaroni & Cheese
Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.
San Francisco Rice
This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.
Beef Chow Fun
Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.
Bermuda Fish Head Chowder
Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.
Fried Eggplant
Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.
Crabmeat Ravioli
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Crabmeat Ravioli
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Crabmeat Ravioli
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Smoked Turkey Sausage
Homemade smoked turkey sausage stuffed into natural casings with potato, paprika, sage, red pepper flakes and a touch of nutmeg. Ground, stuffed and smoked for 4 hours of real pit flavor.
Pasta with Scallops & Vegetables
Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.
Cauliflower Soup from Norway
A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.
Blackened Pork Chops
Butter-dipped pork chops coated in a fiery Cajun spice blend and seared in a screaming hot cast-iron skillet until crusty and charred. Warning: this generates serious smoke and even more serious flavor.
Fresh Sweet Corn & Parsnip Soup
Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.
Bockwurst
Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.
Fresh Salmon Pate
Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.
Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Stop making simple meals and try this savory dish that is bound to change your cooking ways!
Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.
This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.
Cantonese beef chow fun with wok-seared wide rice noodles, marinated flank steak, fermented black beans, and oyster sauce. Smoky wok hei flavor in 25 minutes flat.
Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.
Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Homemade smoked turkey sausage stuffed into natural casings with potato, paprika, sage, red pepper flakes and a touch of nutmeg. Ground, stuffed and smoked for 4 hours of real pit flavor.
Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.
A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.
Butter-dipped pork chops coated in a fiery Cajun spice blend and seared in a screaming hot cast-iron skillet until crusty and charred. Warning: this generates serious smoke and even more serious flavor.
Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.
Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.
Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.
Stop making simple meals and try this savory dish that is bound to change your cooking ways!
