5,344 walt recipes

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Sour cream coffee cake mixed the night before, chilled overnight, and baked in the morning. Tender buttermilk crumb with a swirl of cinnamon-pecan-brown sugar streusel through the middle.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Smoky roasted red pepper soup blended silky smooth with lime, cilantro, and garlic, loaded with broiled chicken strips and crunchy jicama cubes. Light, vibrant, and Mexican-inspired.

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Beef chuck stew braised with tequila, bacon, chickpeas, tomatoes, and fresh cilantro. A Southwestern-style one-pot stew with smoky depth and a tequila kick.

Fruit nut bran bread is a bread machine loaf packed with toasted bran, sliced almonds, dried fruit and a touch of brown sugar. Hearty, fiber-rich whole-meal bread that bakes hands-off in a few hours.

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that's soft in the center with golden edges.

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

A chilled rice salad tossed with shrimp, cucumber, radishes, and peas in a zingy ginger-sesame-horseradish dressing. Served on fresh spinach leaves, this no-cook sushi-inspired bowl comes together in 10 minutes flat.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!