3,826 walt recipes

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Sauteed spinach and red peppers with garlic and red pepper flakes in olive oil. A low-calorie vegetable side dish ready in 10 minutes that works alongside almost any protein.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

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This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.