Michael White

“My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches,” says Michael White. He serves it with crudités. Slideshow: Delicious Party Dips 
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Swiss Chard with Sweet Garlic
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To make this simple side dish, chef Michael White simmers garlic in milk, which mellows its flavor. Then he purees the garlic and, just before serving, adds it to the sautéed chard. Slideshow: Fantastic Swiss Chard Recipes 
Like so much of the food from Molise, this soup is satisfying and easy to prepare; the dumplings, a mixture of two cheeses, bread crumbs and herbs, make it a main course. Warming Soup Recipes
Rich Mushroom Stock
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This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mushrooms. Plus: F&W’s Guide to Homemade Soup Recipes 
At Marea, Michael White is revered for his use of seafood, as in this lush pasta sauce with pureed potato, salt cod and speck (a cured and smoked Italian bacon). He even adds cod tripe (from the lining of the cod's stomach) to the finished dish. In place of the hard-to-find speck, use prosciutto. Omit the tripe altogether. More Seafood Recipes
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Parker House Roll Dough
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“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato flakes. The dough makes a splendid topping for potpieSlideshow: Delicious Bread and Biscuit Recipes 
This recipe calls for scamorza, a cow's milk cheese that resembles a dry mozzarella. It holds its shape when cooked, oozing a little in the center. More Delicious, Quick Side Dishes
At Marea, Michael White is revered for his use of seafood, as in this lush pasta sauce with pureed potato, salt cod and speck (a cured and smoked Italian bacon). He even adds cod tripe (from the lining of the cod's stomach) to the finished dish. In place of the hard-to-find speck, use prosciutto. Omit the tripe altogether. More Seafood Recipes
Parker House Roll Dough
Rating: Unrated
New!
“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato flakes. The dough makes a splendid topping for potpieSlideshow: Delicious Bread and Biscuit Recipes 
This recipe calls for scamorza, a cow's milk cheese that resembles a dry mozzarella. It holds its shape when cooked, oozing a little in the center. More Delicious, Quick Side Dishes
The potent garlic-herb paste helps the pancetta hug the lamb and flavors both as they roast. More Amazing Lamb Recipes
At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in. More Great Pastas
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Chef Michael White makes his fantastic individual potpies with a filling of mixed mushrooms and roast squash and topped with a tender Parker House roll crust. To make one large potpie, use a 9-by-13-inch baking dish and roll out the dough to an 11-by-15-inch rectangle. Baking time will be about the same. Slideshow: More Vegetarian Dishes 
Herbed Pork Involtini
Rating: Unrated
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Classically, involtini are thin slices of veal that are stuffed and rolled. For his version, Michael White flavors slices of pork tenderloin with fresh herbs and Pecorino Romano cheese.Plus: More Pork Recipes and Tips
It doesn't get more delicious than this pasta dish with lamb ragù.
Like many restaurant chefs, Michael White “shocks” fresh vegetables to make them supercrisp by submerging them briefly in an ice-water bath. For the panzanella (Italian bread salad) here, don’t bother shocking the fennel. Simply toss it with tomatoes, peppers and pieces of grilled ciabatta bread just before you’re ready to serve the steak. Slideshow:  More Amazing Bread Salads 
"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.More Healthy Fish Recipes
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead. More Fast Fish Recipes
Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon. More Great Salads
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Artichokes and sunchokes (Jerusalem artichokes) are members of different botanical families—artichokes are part of the thistle family, while sunchokes are related to sunflowers—but their complementary nutty flaors add a lovely complexity to this soup.Plus: More Soup Recipes and Tips
“On every holiday, my mom, Mary Ann White, made creamed spinach. And she used fresh spinach, never frozen,” chef Michael White says proudly. The chef opts for kale to top little brioche rounds, which he toasts in butter for this appetizer. You can use almost any variety of kale here, from curly to dinosaur to red Russian. Slideshow: Great Vegetarian Appetizers 
This delectable vegetable slaw has tons of texture and flavor: crisp shredded brussels sprouts, crunchy hazelnuts, salty shaved cheese and bright, tangy pomegranate seeds. Slideshow: Delicious Slaw Recipes 
Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes. They’re simmered with garlic and wine, then mixed with cream cheese, Gruyère and Tabasco and baked with a panko bread-crumb topping. Slideshow: Perfect Party Dips