8,709 walt recipes

All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.

This is a great chard recipe, with the onions, very yummy.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Make it better than McDonalds and do it yourself with this Filet O Fish recipe.

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.

Khao Niaow Ma Muang: steamed glutinous rice soaked in sweetened coconut milk and topped with ripe sliced mango. Thailand's most beloved dessert, made from just 5 ingredients.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Old-fashioned Southern pralines with brown sugar, evaporated milk, pecans, and a touch of maple. Buttery, crumbly candy that melts the second it hits your tongue.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Cinnamon candied pecans with a crunchy egg white and sugar coating baked low and slow at 225F. Five ingredients and utterly addictive for snacking or gifting.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.