5,344 walt recipes

Slow cooker stuffed round steak rolled around grated carrots, zucchini, and cheddar cheese, then braised in spaghetti sauce until fork-tender. Hands-off comfort food.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Caramel-glazed apple cake with overlapping apple slices on a buttery batter base, topped with cinnamon sugar and melted butter. A rustic sheet cake that caramelizes beautifully in the oven.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Sauteed green beans with garlic, mint, and white vinegar topped with crumbled feta cheese and chopped walnuts. A Mediterranean-style side dish that turns frozen green beans into something special.

Apple squares fold chopped fresh apples, walnuts, and raisins into a cinnamon-spiced one-bowl batter mixed by hand and baked into a 13x9 sheet. No mixer, no fuss.

Viennese cookies with pecans, chocolate chips, lemon zest, cloves, and cinnamon in a buttery brown sugar dough. Tiny, crisp drop cookies baked in under 8 minutes.

Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.

Low-fat brownies made with cottage cheese instead of butter, egg whites instead of whole eggs, and real unsweetened chocolate. Fudgy and rich with far less guilt.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.