4,594 walt recipes

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

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

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for potassium in two half-round slices.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Creamed carrot soup pureed silky-smooth with butter-sauteed onions, beef stock, and a finishing pour of milk. A whisper of nutmeg on top. An easy, weeknight side soup with old-fashioned roots.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Smiltsill is a traditional Swedish dish where salted herring fillets steam over boiling potatoes, then get drizzled with browned butter and garnished with parsley, radishes, and egg.

Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Follow this recipe to find out how to cure hams so you can be able to prepare a savory dinner for your family.