Vegetable recipe collection

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.

Osso bucco in bianco, the white Milanese version braised in white wine without tomato. Veal shanks go fall-off-the-bone tender, finished with fresh lemon zest and parsley gremolata.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Whole Wheat Pasta Primavera with Asparagus and Snow Pea recipe

Homemade whole wheat pizza dough with cheddar and caraway baked into the crust, topped with broccoli, mushrooms, and mozzarella. A hearty, fiber-rich pizza.

Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.

Wholesome potato bread builds a hearty 100% whole wheat loaf with mashed red potatoes, starchy potato water, dried chives, and sesame seeds. A bread machine recipe with savory backbone and a tender, never-dense crumb.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.