10,000 walt recipes

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Czech-style bread dumplings (knedliky) shaped into small loaves, wrapped in foil, and boiled. Tender, sliceable rounds for soaking up gravy.

Italian-style shrimp and scallop skewers coated in garlicky olive oil, parsley, and breadcrumbs, then broiled until golden and crispy. A rustic seafood showpiece served with lemon wedges.

Smoked prime rib seasoned with paprika, onion powder, salt, pepper, and cayenne, then slow-smoked over indirect heat with rosemary added late. A low-and-slow holiday roast pulled at medium rare.

French herb swirl is a yeast bread coiled around a sauteed onion, garlic, and parsley filling. Baked in a fluted tube pan with a poppy seed crust for a savory pull-apart loaf.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Slow cooker sweet and sour beef chuck with carrots in a tangy ketchup, brown sugar, and red wine vinegar sauce. Set it in the morning, serve over rice at dinner.