10,000 walt recipes

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Let lemons meet your chicken today with this easy crockpot recipe that will have you enjoy every single minute of dinner!

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

A sweet and tangy microwave barbecue sauce made with applesauce, ketchup, and caramelized onions, ready in just 10 minutes.

Billy goats are soft date and nut cookies, sometimes called "rocks" due to their shape after baking. Children love them.

Vegan cheese sauce made with nutritional yeast, flour, garlic powder, and margarine. A dairy-free nacho-style sauce that thickens on the stove in under 20 minutes from pantry staples.

A copycat of Houston's famous honey mustard dressing.

Italian stromboli stuffed with salami, capicola, provolone, and mozzarella in rolled bread dough. A Dijon mustard layer and oregano add a sharp, herby kick.

Greek macaronada with nutty browned butter and grated cheese coats every strand of tender elbow pasta. A six-ingredient traditional dish that proves simple Greek cooking delivers bold flavor.

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.