3,826 walt recipes

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Sheet-pan banana bread baked in a 9x13 pan for a thinner, crustier slice with soft, banana-packed crumb. Uses a sour milk trick for extra tenderness. Serves 6.

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

A delicious sage dressing that can easily be made with your slow cooker.

Hot cranberry pineapple punch brewed in a coffee percolator with whole cloves and cinnamon sticks. Serves 22 and fills the whole house with the smell of the holidays.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Old-fashioned brown bread made with graham flour, molasses, sour milk, and raisins. Slow-baked for a dense, moist loaf with deep caramel sweetness and a hearty whole grain chew.

Spiced apple and green tomato chutney with raisins, curry powder, and pickling spices for sweet-tangy condiment perfect with roasted meats and cheese boards.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.

Joe Frogger cookies from Marblehead, Massachusetts with molasses, rum, ginger, cloves, and nutmeg. Oversized, crackle-topped New England cookies with maritime history.