8,709 walt recipes

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

Fudge drops made with melted milk chocolate, granola cereal, and salted peanuts. A 10-minute no-bake candy that only needs a microwave and 3 ingredients.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Buddhist mock chicken made from layered dried bean curd sheets soaked in seasoned stock, rolled into a loaf, steamed, then deep-fried until golden. A traditional Chinese vegetarian technique with a surprisingly meaty texture.

These succulent pork chops are easy to make with this simple crockpot recipe that will find its place in your cookbook.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

A tangy mustard-turmeric pickle relish made with green tomatoes, cauliflower, cabbage, and onions in a thick vinegar sauce. Old-fashioned Dutch-style piccalilli that's great on sandwiches and burgers.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

No-bake peanut butter pinwheel candies made from a potato-based fondant rolled around peanut butter and sliced into spirals. A Depression-era candy recipe using mashed potatoes, powdered sugar, and vanilla.

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Salmon fillets steamed in individual foil packets with fresh thyme, parsley, garlic, white wine, and butter. Ready in 30 minutes with almost zero cleanup. A weeknight winner.