4,594 walt recipes

Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Bread machine whole wheat loaf made with sour cream and a splash of apple juice for a soft, tangy crumb. Vital wheat gluten keeps the rise steady. Set it and forget it.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia.The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Black bean soup built on a foundation of salt pork, ham hock, and aromatics, slow-simmered until the beans collapse, then pureed smooth and finished with sherry and wine vinegar. A Cuban-style classic that makes 16 generous servings.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.

Classic Italian biscotti studded with toasted walnuts and star anise, double-baked until crisp for perfect dunking in coffee or wine.