3,826 walt recipes

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Holiday muffin mix blends whole wheat, white flour, cinnamon, and cloves into a DIY dry mix for gifting. Jar it up with a label for instant spiced-muffin batter.

Cream-style potato soup with diced potatoes, celery, onion, dill, and chives. Made creamy with skim milk and flour, no actual cream required. Lighter than traditional potato soup.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Crunchy chocolate chip cookies made with crisp rice cereal for extra crackle in every bite. A quick drop cookie with mini chocolate chips that bakes in just 9 minutes.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.