4,595 walt recipes

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

A big-batch yeasted bread enriched with sour cream, butter, and molasses, studded with golden raisins and walnuts. Makes 4 loaves that freeze beautifully.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

Slice and bake chocolate chip cookies with a make-ahead freezer dough. Shape four logs, freeze for up to 6 months, and bake fresh cookies anytime in 10 minutes.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Dutch-style pork stir-fry with snap peas, cherry tomatoes, and a sweet-tangy ketchup-vinegar sauce. A quick wok dinner with ginger, garlic, and toasted sesame seeds.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Hearty venison stew with carrots, potatoes, and a warm blend of paprika and allspice. Brown the meat, simmer low and slow, and let the crockpot do the heavy lifting.