8,519 walt recipes

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

A spicy and delicious paste that is perfect for sandwiches or burgers.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Sri Lankan fish mustard curry simmers fish in coconut milk with cardamom, clove, cinnamon, and turmeric, then finishes with a sharp ground mustard and lime paste. A tangy, aromatic curry ready in about 30 minutes.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Turkish firinda pilav layers tomato-rice cooked in beef broth with peas and carrots inside a puff pastry lattice. Savory rice pie with golden flaky crust.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Spicy fried cashews tossed in chili powder and Chinese five-spice. Wok-fried in peanut oil until golden, then coated hot in a peppery spice blend. Cocktail snack ready in 15 minutes flat.