10,000 walt recipes

Spiced molasses cookies sweetened with maple syrup and warmed by ginger, cinnamon, and cardamom. Rolled in sugar before baking for a crackled, sparkly crust and soft, chewy middle.

Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

Fresh blueberry cream pie with a tangy sour cream custard filling and a crunchy pecan streusel topping. This simple summer pie showcases ripe blueberries.

Three-cheese tortellini filling with ricotta, mozzarella, and cottage cheese, seasoned with mace, thyme, and garlic. Makes 6 cups and freezes beautifully for up to 3 months.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Roasted Cornish game hens marinated in tomatillo-chipotle salsa with a creamy pan sauce, green beans, and onions. A smoky, elegant one-pan dinner with Mexican flavors.

Sole fillets wrapped around tender carrot strips and topped with buttery herb stuffing, baked until flaky. An elegant fish dinner that looks fancy but takes under 40 minutes.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Chewy oatmeal cookies studded with colorful gumdrop pieces and toasted coconut. These fork-pressed treats bake up soft with crispy edges in just 10 minutes for an easy 5-dozen batch.

Satisfy your sweet tooth with this delicious snack that is addictive as it is tasty.

One-skillet fish fillets with sauteed mushrooms, soy sauce, and dry sherry. A light, diabetic-friendly dinner that cooks gently in about 30 minutes with clean Asian-inspired flavors.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!