4,594 walt recipes

Don't keep buying the same old lettuce, instead try this easy to make scrumptious salad that will have you hooked!

Add a sweet taste to your baked beans with this easy and delicious recipe.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

This was the sourest sourdough I'd ever eaten but it was to die for.

Sweet egg noodle kugel loaded with cinnamon apples and raisins. This Jewish comfort classic bakes up golden and custardy, perfect for holidays or Sunday brunch.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.

For a bread machine. I've done these both 'full fat' and 'reduced fat'. It's hard to tell the difference, so we go reduced, including using light (Neufchatel) cream cheese. I've tried ALL the fat free cream cheeses and NONE of them work.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

A German-style blueberry kuchen with a buttery press-in crust, cinnamon-spiced baked berries, and a crown of fresh blueberries on top. Five cups of berries in every pie.

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.