3,949 walt recipes

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Methi Paneer Starter is the low calorie starter so weight watchr ..... You can enjoy this starter.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Waking up to pumpkin cinnamon rolls on chilly fall mornings is heavenly. Wake and bake in the morning instructions included.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Pumpkin bars built on a spice cake mix shortcut: a press-in crust topped with a pumpkin custard layer, finished with chopped pecans. Thirty-two festive holiday bars from one box of mix.

If you need to make a quick spaghetti sauce, then this recipe is for you! Goes well with any type of pasta your prefer.

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.