906 boiling recipes

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Everyone loves ice tea, so treat your neighbors with this icy drink that will cool you off this summer!

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Browned blade steak simmered with onions in a simple lemon juice and brown sugar sauce. Just 7 ingredients, one pot, and 40 minutes for a hearty beef dinner over rice.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Honey apple tea simmers black tea with apple juice and honey for a warming spiced-cider-meets-tea drink. Perfect for cold afternoons, after-school snacks, and holiday gatherings. Ready in 20 minutes.

Ovenstad's bread: a hearty three-grain bread machine loaf with white, rye, and whole wheat flours plus softened wheat berries for chewy texture and earthy depth. A Scandinavian-style everyday bread with real bite.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.