8,709 walt recipes

Apple turnovers with a tender homemade cream cheese pastry, cinnamon-spiced apple filling, and a dusting of powdered sugar. The cream cheese in the dough makes it impossibly flaky.

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

A creamy and tasty topping that tastes amazing when served over fish.

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Greek-style baked chicken with orzo cooked in rich pan drippings, chicken broth, and tomato paste. A comforting one-pan meal served with Parmesan or yogurt.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Schweinekotelett in Zwiebelsosse, German pork chops pan-fried and simmered in a beer and beef broth onion sauce. A hearty, traditional German dinner in 45 minutes.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.