5,220 walt recipes

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Creamy vodka spaghetti with vermouth, lime, jalapeno, and fresh cilantro. A cocktail-inspired twist on vodka pasta that's equal parts bold and luxurious, ready in 35 minutes.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Homemade crepes filled with a vanilla ricotta and cream cheese filling, baked golden, and topped with fresh mixed berries. These lighter cheese blintzes are brunch royalty.

Chinese cashew chicken stir-fry with snow peas, mushrooms, bamboo shoots, and toasted cashews in a soy-cornstarch sauce. A classic takeout favorite made from scratch at home.

This is a great tuna recipe, I have made it for several times for my family and friends, they all love it. A good keeper.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Toasted French bread replaces noodles in this layered lasagna with seasoned ground beef, fresh tomato slices, a creamy Parmesan white sauce, and bubbly golden mozzarella on top.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.