Recipes with white pepper

Pork tenderloin medallions with apples braised in apple cider and white wine with sage, thyme, and sweet red onion. A French-inspired one-skillet dinner with a reduced cider pan sauce.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Sizzling rice hot and sour soup with chicken, dried mushrooms, bamboo shoots, and crispy fried rice crusts dropped tableside for a dramatic sizzle. Includes homemade rice crust instructions.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Chez Melange gazpacho is a chilled tomato and tri-color pepper soup brightened with cucumber, dill, cilantro and a touch of beef stock for savory depth. No-cook summer starter.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Garlic curry vinaigrette mixes garlic powder, curry, mustard, and cayenne with cider and white vinegars. A bold, flavor-packed dressing that scales to a full gallon for catering or party prep.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.

Fried shrimp wonton soup with crispy golden wontons, a cornstarch-thickened chicken broth, silky egg white ribbons, and smoky Smithfield ham garnish. A banquet-style Chinese soup.

Creamy sweet potato soup with shallots, nutmeg, dry sherry, and half-and-half, topped with chopped walnuts. A velvety holiday starter soup that's elegant enough for Thanksgiving.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.