647 boiling recipes

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Navrathna kurma is a creamy North Indian vegetable curry with fried paneer, mixed vegetables and tomato-onion gravy enriched with milk, cream and warm spices like turmeric, coriander and garam masala.

Kahlua brownies with unsweetened chocolate, coffee liqueur, and instant coffee, topped with a boiled chocolate icing and scattered semi-sweet chocolate chips.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Frozen Heath bar ice cream cake with ladyfingers, coffee, vanilla ice cream, and creme de cacao whipped cream. A no-bake freezer dessert cut into elegant wedges.

Boiled pierogi topped with caramelized onions and red peppers in a sweet-tangy vinegar glaze. A quick, comforting Eastern European weeknight dinner ready in 30 minutes.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Moist, spiced fruit cake loaves sweetened naturally with boiled raisins and unsweetened applesauce, plus just a touch of liquid sweetener. Warm cinnamon and nutmeg fill every slice. A diabetic-friendly take on a holiday classic.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

No-bake pineapple orange chocolate cake with orange Jello, crushed pineapple, and whipped topping layered over pre-baked chocolate cake. A retro icebox-style dessert that chills instead of bakes.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.