4,595 walt recipes

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Invite memories of Italy into your home with this exquisite dish!

Creamy maple-sweetened sweet potato casserole topped with a crunchy brown sugar and pecan streusel. The Thanksgiving side dish that steals the show from the turkey every year.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

Chocolate yeast loaf: deep cocoa bread studded with walnuts and raisins, boosted by a touch of coffee that sharpens the chocolate. Soft, lightly sweet, and incredible toasted with butter and honey.

Oxe frosted brownies are big-batch cocoa brownies studded with walnuts, baked in an oversize pan, and finished with a smooth cocoa fudge frosting. Three dozen fudgy squares for crowds and bake sales.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Double-chocolate cheesecake with cooked chocolate pudding folded into the cream cheese filling, baked in a graham cracker crust, and topped with tangy sour cream. Creamy, dense, and deeply chocolatey from edge to center.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.