4,595 walt recipes

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Fudgy chocolate brownies loaded with candied fruit and walnuts. Holiday-tin brownies that deliver fruitcake flavor in a chewy, chocolate-rich bar nobody leaves uneaten.

Savory bread machine loaf packed with cheddar, creamed corn, oat bran, bacon bits, and crispy fried onions. Whole wheat and cornmeal give it hearty texture and golden color.

Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Sesame amaranth cake with triple-sesame flavor from tahini, sesame oil, and ground sesame seeds. Dense, golden, and honey-sweetened with a halvah-like richness and satisfying crumble.

Make Ben & Jerry's New York Super Fudge Chunk at home: rich chocolate ice cream loaded with white and dark chocolate chunks, pecans, walnuts, and chocolate-covered almonds.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Seafood Gumbo From the New Basic's Cookbook recipe

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.