10,000 walt recipes

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

A simple and delicious cheddar cheese bread that tastes amazing plain or toasted!

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

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Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.