10,000 walt recipes

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

Smoked paprika chicken breast pan-seared with a simple rub of smoky paprika and warm cumin. A healthy, five-ingredient dinner with a deep-flavored crust, ready in about 20 minutes.

Buttermilk coffee cake with almond extract, swirled with a cinnamon-sugar-nut filling and baked in a tube pan. Tender crumb, crunchy topping, serves 16.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Eggplant and cheddar omelet filled with sauteed eggplant cubes in tomato sauce. A hearty, savory breakfast or brunch omelet with Mediterranean flair.

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Kolacky cookies made with a tender cream cheese pastry dough filled with fruit spread, pinched into tri-cornered shapes, and baked golden. A Czech holiday cookie tradition.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Bolillos: crusty Mexican-style hard rolls with a golden cornstarch-glazed crust and soft, chewy interior. Made with bread flour, honey, and yeast. Freezer-friendly!

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.