5,344 walt recipes

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.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

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.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Homemade sesame seed bagels: chewy, ring-shaped yeast rolls kissed with sesame seeds. Easier than you think with a classic boil-then-bake method that delivers true deli-style texture at home.

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.

Black olive paste (pure di olive nere) blends pitted Italian or French olives with olive oil, lemon, pepper, and bread crumbs. Italian-style spread for crostini, sandwiches, and pasta. Vegan, keeps for weeks.

Pecan thumbprint cookies, the classic shortbread-style holiday cookie. Buttery, melt-in-your-mouth dough rolled in finely chopped pecans with a thumbprint well ready for jam, chocolate, or icing.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Knäckebröd, the traditional Swedish rye crispbread baked thin and crackling. Just six pantry staples turn into snappy crackers, perfect with butter, cheese, smoked salmon, or pickled herring.

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.

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.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

All-at-once spaghetti cooks the pasta right in the meat sauce: ground beef, onion, and tomato sauce all in one pot. A true one-pan weeknight spaghetti dinner.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.