5,269 walt recipes

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Mini rice cake snacks topped with herbed cream cheese and sour cream, baked until warm and bubbly. A quick 10-minute appetizer with tarragon, rosemary, oregano, and dill.

Hot cheese dip with minced clams, sharp cheddar spread, green peppers, and hot sauce. Made in the microwave in 5 minutes flat. Serve with corn chips.

Baked catfish fillets coated in Parmesan cheese and flour, topped with sliced almonds and melted butter. A crispy, golden fish dinner ready in 45 minutes.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Stuffed sole fillets with scallops, crab, shrimp and Monterey Jack cheese. Elegant seafood dish with hollandaise-style sauce baked in 25 minutes.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.

Vegetarian Caesar salad with no anchovies, no raw egg, and no Worcestershire. Just crisp romaine in a lemon-garlic vinaigrette emulsified with extra virgin olive oil, finished with grated Parmigiano-Reggiano.

Herb-crusted chicken breast strips pan-seared golden, then simmered with garlic, chicken broth, white wine vinegar, and halved red grapes. Elegant and on the table in 35 minutes.

Hawaiian chicken liver pate with sherry, brandy, curry powder, and toasted walnuts, shaped like a pineapple and decorated with olive slices. A retro showpiece appetizer for parties.

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Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.