5,269 walt recipes

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Santa Fe chicken breasts marinated in lime juice and broiled until golden, finished with artichoke hearts. A quick Tex-Mex weeknight dinner ready in about 30 minutes.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Homemade Cajun chicken seasoning with three kinds of pepper, garlic, onion, filé powder, and ground bay leaves. Mix it up in 5 minutes and keep it in the pantry.

Sour cream pancakes folded around sweetened strawberries with powdered sugar and toasted almonds. A brunch-style stuffed pancake with three dairy components for richness and an airy egg-foam lift.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

Southwestern marinade with lime juice, tequila, olive oil, jalapeno, cilantro, and garlic. Built for grilled shrimp or soft-shell crab with bold citrus-heat flavor.

Korean-style marinated mung bean sprouts (sukju namul) with sesame oil, toasted sesame seeds, garlic, and green onions. A crunchy, nutty side dish ready in under 20 minutes.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Ribeye steaks dipped in melted butter and coated with a fiery three-pepper Cajun seasoning blend, then pan-seared in minutes. A quick blackened steak recipe with serious Louisiana heat.