Get the latest Blanc recipes from Group Recipes. http://www.grouprecipes.com/tag/blanc Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107823/blue-corn-fettucine-with-chorizo-and-smoked-chicken-in-ancho-chile-sauce.html I think a chilled glass would be a nice add to this. Yes, that's the real name. http://www.grouprecipes.com/98459/anaheim-foot-massager.html I picked up this recipe when touring the Gainey Vineyard in CA with my boyfriend & his friends. It is a great way to use pancetta & is best served with Sauvignon Blanc. http://www.grouprecipes.com/91079/fettucine-with-fennel-and-pancetta.html I was asked to do asian-french fusion for a party last year. Came up with this, with the help of Grouprecipes "IronChef". People have literally held up their plates and drank the sauce (myself included)! I hope you try it and enjoy it too... http://www.grouprecipes.com/68307/seared-scallops-with-citrus-ginger-beurre-blanc.html A simple, elegant and lovely looking first course. The key to recipes that use only a few ingredients is to use THE BEST of everything. With this one, only use fresh salmon, fresh herbs, good wine, quality butter. http://www.grouprecipes.com/65036/salmon-puffs-with-beurre-blanc.html From Chef Paul @ The Chef's Pencil comes another masterpiece. Yes, it is a bit time consuming but result is sheer heaven. I would use the wine he suggests 'cause he should know, right? The pasta is cooked perfectly al dente, the prawns are sautéed until just tender, the fennel is cooked becomes mild and soft, and finally the entire dish is united in the rich cream sauce and made a more decadent with the distinctive ,subtle flavour of the Pernod. Although simple to prepare it is a dish worthy of a special occasion and deserves an equally special wine, http://www.grouprecipes.com/44890/fettuccine-with-prawns-and-baby-fennel-in-pernod-cream-sauce.html An oldie from the Pillsbury bake off files, I forgot the year, but I like the cake. http://www.grouprecipes.com/39119/orange-blossom-torte.html For my poroums at my site at tapuz and for youe bige sute loving http://www.grouprecipes.com/35010/cakec-chees-chillfull-creamnamecupola.html From the Celebrated Greens Restaurant, in their Fields of Greens cookbook. A delicious simple sauce for pasta, but especially for other dishes requiring basic tomato sauce. (Sorry for the repost, but Group Recipes just wouldn't let me edit the first one for some reason.) http://www.grouprecipes.com/14999/fresh-tomato-sauce.html Serve this sauce with all kinds of seafood: fish, scallops, lobster, etc. http://www.grouprecipes.com/846/citrus-ginger-beurre-blanc.html