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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get a double dose of greens from this light, springtime soup.
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Get Ted's Minted White Sangria Cocktail Recipe from Food Network
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Chef John's Alabama-Style White Barbecue Sauce uses ingredients you probably have around the house already. It's a versatile and delicious marinade, basting sauce, and/or serving sauce.
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The salty chew of prosciutto and pungent bite of red onion enliven creamy white beans in this bruschetta topping.
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This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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Cream cheese makes a rich and creamy base for this white chocolate fudge.
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Celebrate your favorite holidays with color coordinated cookies. Use food coloring to color the dough of classic Spritz butter cookies to match a holiday theme, then sandwich the cookies together with white chocolate icing (also colored, if desired), and dip ends dipped into icing and colored sprinkles for a festive treat.
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Recipe for Red, White, and Green Salad, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Similar to a pound cake, this is a traditional English sponge cake. Top with a citrus glaze or sprinkle with confectioners' sugar before serving.
cooking.nytimes.com
This meal in a bowl is pure midwinter comfort Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be
Ingredients: eggs, chicken stock, white rice
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.