5,270 walt recipes

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Sambal goreng telor, Indonesian hard-boiled eggs simmered in a spicy coconut milk and red pepper sauce with galangal. A quick 20-minute Southeast Asian egg dish.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

Kolacky cookies made with a tender cream cheese pastry dough filled with fruit spread, pinched into tri-cornered shapes, and baked golden. A Czech holiday cookie tradition.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Salmon potato casserole combines canned salmon with cream of potato soup, evaporated milk, and a crunchy shredded wheat topping browned under the broiler. A pantry-friendly weeknight casserole ready in 25 minutes.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

Moroccan chicken tagine with green olives, preserved lemon wedges, and saffron. Slow-simmered until fall-off-the-bone tender with a rich reduced sauce.