94 matt recipes

Chocolate malt cake built on a full cup of malted milk powder, cocoa, butter, and half-and-half. A nostalgic 9x13 sheet cake with deep chocolate flavor and that unmistakable Whoppers-meets-fudge finish.

Rosemary new potato salad with olive oil, malt vinegar, fresh dill, and red bell pepper. A no-mayo, herb-forward picnic side that holds up warm, room-temp, or cold.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

A no-cook icebox pudding with whipped cream, malted milk powder, grated chocolate, and pumpernickel bread crumbs. Chill overnight and serve this retro gem straight from the fridge.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Malted milk cookies fold chopped malted milk balls and unsweetened chocolate into a brown-sugar drop cookie for a chocolate cookie with crunchy candy pockets. A diner-style malt shop treat.

Big, bakery-style chocolate malted cookies loaded with both semi-sweet and milk chocolate chips plus malted milk powder and chocolate syrup. That old-fashioned malt shop flavor in cookie form.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

If you kids don't love lamb, try this minced lamb curry, this recipe is welcomed by kids!

Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.

Parsi chicken curry with dried apricots, whole spices, and crispy potato straws. A sweet-tangy Indian dish with cinnamon, cumin, cardamom, and a vinegar-sugar balance that makes the sauce unforgettable.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Bread machine focaccia loaded with kalamata olives, pine nuts, roasted red peppers, and Italian herbs. Toss everything in, press start, walk away. Mediterranean flavor with zero effort.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.