4,594 walt recipes

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Simple but irresistible, this cake is great for dessert after dinner.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Creamy Egyptian red lentil soup flavored with cumin, garlic, and caramelized onions. This velvety, protein-rich bowl gets finished with olive oil and lemon for a satisfying vegetarian meal.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Raisin brown bread with whole wheat flour, molasses, and buttermilk baked into a dense, hearty loaf. No yeast needed for this classic one-bowl quick bread studded with plump raisins.

Crazy chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda create the lift in this one-bowl Depression-era recipe that bakes up surprisingly moist and rich.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Wheaten bread, an Irish-style soda bread with whole wheat flour, buttermilk, nutmeg, and orange zest. No yeast, no rising time, and ready to bake in minutes.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Old-school cooked fudge with semi-sweet chocolate, butter, evaporated milk, and chopped nuts. The 14-minute boil and 10-minute beat method produces dense, creamy, melt-in-your-mouth fudge.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.