3,949 walt recipes

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

If you love fondue you will be a fan of this simple recipe that is perfect to try for dinner parties.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Glazed pearl onions caramelized with sugar, braised in beef stock, and finished with a splash of red wine vinegar. A sweet-and-tangy side dish using frozen pearl onions.

Crispy phyllo Parmesan straws layered with grated Parmigiano-Reggiano and a hint of cayenne, baked golden in 10 minutes. A light, low-fat cocktail snack made with pantry staples.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

French Belgian endive salad (Salade d'Endives) with a Dijon mustard and walnut oil vinaigrette, garnished with walnuts and fresh tomatoes. A crisp, bitter, elegant starter.

Orange-scented sweet crepes rolled around a cinnamon-sugared cottage cheese filling. A Central European-style blintz made in a cast iron skillet, served for breakfast or dessert.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Southern skillet fried green tomatoes cooked slow in cast iron until dark, caramelized, and olive-brown. Flour-dusted, garlic-kissed, and worried around the pan the old-fashioned way.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

This delicious Italian snack is perfect with a cup of hot tea or coffee.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

For that definitive French touch, an enriched Bechamel sauce.