10,000 walt recipes

Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.

Coconut squares with a buttery graham cracker crust, sweetened condensed milk coconut filling, and chocolate icing on top. An easy no-mixer bar cookie recipe.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Beefy Italian minestrone soup builds a full-bodied broth from chuck roast simmered with vegetables, then loads it with kidney beans, macaroni, bacon, zucchini, and a quirky splash of cola for caramel depth. Sunday simmer at its best.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Cauliflower-carrot soup pureed silky smooth with dry sherry, nutmeg, and a squeeze of lime. A light, elegant cream soup without the heavy cream.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Old-fashioned cocoa brownies with melted margarine, four eggs, chopped nuts, and a generous pour of vanilla. Dense, fudgy, and from a recipe meant to be passed down.

Sweet watermelon meets spicy jalapeno in this no-cook fire and ice salsa with lime, cilantro, and green pepper. A refreshing diabetic-friendly appetizer ready in minutes.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

Midori cheesecake with melon liqueur in the filling, sour cream topping, and a Midori-gelatin glaze studded with fresh honeydew melon balls. A stunning green-tinted dessert for melon lovers.

Bruschetta with tomato, basil, and fresh mozzarella relish on garlic-rubbed grilled bread. The classic Italian appetizer with a juice-drained tomato trick for crisp toasts.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.