5,344 walt recipes

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Bread machine gingerbread loaf scented with molasses, ginger, and cinnamon. A soft yeasted bread (not a quick bread) with spicy holiday warmth and a tender crumb. Just dump and press start.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.

Nutritional yeast Parmesan: a 3-ingredient vegan cheese substitute made from nutritional yeast, sesame seeds, and salt. The dairy-free swap that nails the savory umami of real Parmesan.

Kosh tili are Central Asian fried dough twists (also called bow ties or angel wings) made with yogurt and eggs, deep-fried until puffed, and dusted with powdered sugar.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.