10,000 walt recipes

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Ginger-peach compound butter with fresh minced peach and ginger folded into sweetened butter. Spread for scones, biscuits, pancakes, or warm bread, ready in 10 minutes.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Make buttery and delicious butter cookies with this baci butter cookie dough. It's easy to make and takes no time.

Browned chicken breasts baked on a bed of cumin-toasted bulgur pilaf studded with sweet currants and crunchy almonds. A wholesome one-pan Middle Eastern inspired dinner in 45 minutes.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Banana fritters dredge ripe banana pieces in flour, dip in a light water batter, then deep-fry to golden crisp. Hot, crackly Asian-style street snack served with ice cream.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Pressure cooker chicken stock: a golden, flavor-packed homemade broth in 15 minutes of pressure time. Chicken parts, onion, carrot, celery, and a splash of sherry make stock richer than any carton.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.