10,000 walt recipes

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Lemon sponge bakes in individual custard cups in a hot-water bath. The filling separates magically into a tangy curd layer below and a feather-light cake-like sponge on top.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Ham and coleslaw sandwich on pumpernickel bread with homemade vinegar slaw. A deli-style sandwich where the crunchy, tangy slaw replaces lettuce and adds real flavor.

Homemade English muffins cooked on a bakestone or griddle, not baked. A classic British recipe with yeast dough that produces nooks and crannies for melting butter.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

Classic walnut quick bread with a tender crumb and buttery nut flavor. Simple pantry ingredients, one bowl, and no yeast needed. Slice it thick and spread with cream cheese.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Quick oat cracker bread with rolled oats, sugar, egg, and milk. A simple baking-powder-leavened flatbread that skips yeast and rises in the oven.

Pasta with bitter broccoli, garlic, and chili flakes: a Southern Italian classic scented with an almost reckless 14 cloves of garlic and a hit of red pepper heat. Weeknight dinner, minimal effort.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Povatica bread dough for the bread machine, a sweet enriched yeast dough that becomes the base for Slovenian walnut-filled rolled povatica.

Slow-simmered dried beans with sausage, whole garlic cloves, and jalapeños. A classic Southern-style bean pot that cooks low for hours into a smoky, spicy one-pot main dish.

Lime hot pickle, a fiery South Asian condiment of cut limes cured for three weeks in their own juices with chili and pickling salt. Sharp, tart, and built to wake up bland curries and lamb.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.