8,709 walt recipes

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Fat-free pumpkin pie for Thanksgiving with a no-butter bread crumb crust, egg-white-only filling, and skim evaporated milk. A lighter holiday classic with all the warm spice.

Fluffy homemade biscuits with pureed kidney beans baked right into the dough. Extra protein, whole wheat fiber, and golden-brown tops. Nobody will guess the secret ingredient.

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.

Homemade flatbread with a slow-rise yeast dough using just five ingredients. Chewy, pillowy, and versatile enough for wraps, pizza, or dipping alongside any meal.

Homemade pizza dough made from scratch with yeast, rolled thin, and baked crisp with pizza sauce, mozzarella, and oregano. An Italian-American classic that's simple enough for any weeknight.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

A foolproof 4-ingredient pie crust made with flour, salt, shortening, and ice water. Step-by-step instructions walk you through cutting, rolling, fluting, and blind baking like a pro.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Bread machine bagels with a chewy whole wheat and bread flour blend, sweetened with honey, water-boiled and oven-baked. Make 8, 12, or 16 at a time with no special equipment.