10,000 walt recipes

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Crispy deep-fried calamari rings coated in seasoned flour, egg wash, and Italian breadcrumbs. Golden brown in 45 seconds and served with cocktail or tartar sauce.

A delicious meatloaf is for sure to satisfy everyone around the dinner table.

This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Old-fashioned sour milk doughnuts with buttermilk, nutmeg, and ginger, fried in lard until golden. Cake-style heritage doughnuts rolled in sugar.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Enjoy this traditional Irish dish the next time your guests come over and you will be pleased!

Tender, nutty cracked wheat muffins with a golden crust and wholesome chew. Quick to mix and baked in under 25 minutes for a fiber-rich breakfast or snack.

Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.

Pan-seared salmon over a vibrant asparagus cream sauce, made by pureeing tender asparagus tips with butter and infusing the stalks into cream. An elegant, restaurant-style spring plate.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.