8,519 walt recipes

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Orange carrots with egg noodles tossed in a bright orange juice and apple cider vinegar glaze with sauteed onions. A quick, tangy side dish ready in 30 minutes.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Creamy potato soup blends chicken broth, celery, and tender potatoes into a velvety puree finished with low-fat milk. A simple stovetop classic with a whisper of cayenne heat.

Chilled carrot and cantaloupe soup pureed silky smooth with coriander and cumin, finished with a feathered yogurt garnish. An elegant cold soup for summer entertaining.

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.

Creamy cottage cheese and brown sugar fold into tender muffin batter for a protein-packed breakfast that bakes up moist and lightly sweet in 20 minutes. No mixer required.

Sweet pinto pie blends cooked pinto beans with sautéed onions, cinnamon, and nutmeg into a silky filling baked in a pie crust. A budget-friendly, high-fiber twist on sweet potato pie that'll fool everyone at the table.

What a great way to cook with seasonal veggies. I used both green zucchini and yellow summer squash that grew in my garden as well as tomato, and it was yummy and refreshing.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.