10,000 walt recipes

Crockpot chicken and vegetables slow-cooks boneless chicken breasts over a bed of mixed veggies with garlic and Worcestershire. A dump-and-go weeknight dinner that tends itself for 8 hours.

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Perfect for breakfast or lunch, or simply as a quick snack when you are hungry

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Honey popcorn balls bound with real honey and butter, then baked until deep golden and caramel-crisp. An old-fashioned treat with toasty flavor that keeps for up to two weeks.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Jenny's Chili is a simple ground beef and kidney bean chili with brown sugar and chili powder, simmered low and slow. A seven-ingredient, no-fuss chili that gets better the longer it cooks.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

German-style applesauce crepes with a thin egg batter, filled with warm applesauce and dusted with cinnamon-sugar for a comforting breakfast or dessert in under an hour.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.

Fried Italian eggplant simmered in a spiced yogurt sauce with cardamom, cloves, cinnamon, turmeric, and cayenne. A rich Bengali eggplant dish (begun kalia) served with rice or naan.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.