8,519 walt recipes

No-bake cherry candy rolls coated in gooey caramel and crunchy salted peanuts. Marshmallow and candied cherry fondant sliced into bite-sized holiday treats.

A simple and delicious Christmas pudding made with dried figs, tapioca and toasted walnuts.

Green bell peppers stuffed with seasoned mashed potatoes, sauteed onions, red pepper, and chives, baked in tomato sauce. A vegetarian stuffed pepper that's hearty and satisfying.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Spicy cranberry pork chops with whole-berry cranberry sauce, raisins, brown sugar, orange juice, and cinnamon. A sweet-tart microwave pork chop dinner.

Add another pickling recipe to your cookbook with this scrumptious side dish.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.