Recipes with white pepper

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

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.

Oven-braised turkey wings browned with paprika and garlic, then slow-cooked in a thick tomato gravy with peppers and onions. Soul food comfort that falls right off the bone.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Cheesy crawfish casserole with peeled crawfish tails, the holy trinity, mushrooms, and rice in a cream cheese and Velveeta sauce, topped with crispy fried onions. The Louisiana potluck classic.

Can be used as an appetizer, or the main course, but either way this scrumptious dish doesn't disappoint in taste!

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Layered vegetable terrine with three pureed mousses of pea, carrot, and cauliflower baked in a water bath. A stunning vegetarian centerpiece with a carrot-chive salad.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.