Recipes with white pepper
952 recipes
Garbanzo Parsnip Gnocchi
Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.
MacAyo Fajitas
MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.
Breakfast Patties
Homemade breakfast sausage patties ground from pork shoulder and bacon, seasoned with sage, mace, coriander, and fresh orange zest. No mystery ingredients, just real pork and bold spice.
Scallops Spa Pasta
Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.
Green Garlic Chili
Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.
Manhattan Chowder
Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.
Italian Sausage Stuffed Shrimp
Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.
Stewed Red Beans
New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.
Pumpkin Ravioli (Hazen)
Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.
Kathy's Chipped Beef
Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.
Mom's Egg Drop Soup
Egg drop soup recipe streams beaten eggs into boiling chicken broth with green onions for silky egg ribbons. Five ingredients, Chinese takeout favorite, ready in 10 minutes.
Searing Salsa
Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.
Hot Shins
Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.
Marinated Lemon Chicken
Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.
Potage Au Potiron
Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.
Red Potato Colcannon
Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.
Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.
MacAyo's style beef fajitas marinated in garlic, lime, and oil, then sauteed and rolled into warm tortillas with salsa, guacamole, and sour cream. A Phoenix Mexican-restaurant classic at home.
Homemade breakfast sausage patties ground from pork shoulder and bacon, seasoned with sage, mace, coriander, and fresh orange zest. No mystery ingredients, just real pork and bold spice.
Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.
Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.
Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.
Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.
New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.
Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.
Kathy's chipped beef is classic creamed dried beef, the diner and mess-hall favorite. Shredded beef crisped in butter, folded into a smooth milk gravy seasoned with dry mustard, spooned over toast.
Egg drop soup recipe streams beaten eggs into boiling chicken broth with green onions for silky egg ribbons. Five ingredients, Chinese takeout favorite, ready in 10 minutes.
Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.
Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.
Marinated lemon chicken with garlic, oregano, and extra-virgin olive oil, charbroiled and topped with a slice of feta cheese. Greek-style grilled chicken marinated for 24 hours.
Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.
Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.
