10,000 walt recipes

Warm and cheesy hors d’oeuvres that are easy to make. Pepperoni and mozzarella turn this modification of bacon cheddar spinach squares into pizza squares!

Halloween hash with ground beef, stewed tomatoes, corn, and melted cheddar cubes. A quick one-skillet dinner scooped up with nacho chips for a festive fall meal.

Simple celery-rice casserole baked in chicken broth with onion and marjoram. An easy, budget-friendly side dish that practically makes itself in the oven.

Silky pureed artichoke soup with cream, lemon juice, and white pepper. Serve it chilled for summer or gently warmed for cooler days.

A simple but delicious pasta dish that is perfect for lunch on a hot summer day.

Basic refrigerator cookies (icebox cookies) with butter, sugar, vanilla, and a simple slice-and-bake method. Make the dough ahead, chill, slice thin, and bake in 10 minutes.

To make good pralines, a candy or a digital kitchen thermometer is essential.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Crunchy deep-fried yellow split peas tossed in warm spices like chili, coriander, cinnamon, and cloves. A high-protein vegetarian snack inspired by Indian street food. Stores beautifully in an airtight jar.

Sugar-free diabetic-friendly white layer cake with almond extract, whipped egg whites, and skim milk. Light and fluffy two-layer cake made with artificial sweetener instead of sugar.

Kahlua fudge brownies with unsweetened chocolate, walnuts, and a double hit of coffee liqueur baked in and brushed on top. Dense, boozy, intensely chocolate.

Whole Wheat Sour Cream Coffee Cake with Apple Nut Filling recipe

Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.