2,368 boiling recipes

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

Kluski z makiem is a traditional Polish Christmas Eve noodle dish tossed with poppy seed filling, butter, raisins, lemon zest, and vanilla. A sweet, comforting holiday classic.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Savory cornbread muffins loaded with cheddar, Parmesan, and properly boiled poke salat, an Arkansas Cornbread Festival recipe. A Southern wild-greens twist on cheesy cornbread.

Sun-dried tomatoes, black olives, basil and feta cheese give the nutty crackers tangy Mediterranean flavors, and these crackers are great with cheddar cheese, cream cheese or any cheese you like to go together. They are great appetizer or snack when you have company to come over.

Baked Australian Scotch eggs with hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and oven-baked. Classic British pub snack made lighter.

Southern-style fruited iced tea with fresh orange juice, pineapple juice, and English breakfast tea sweetened with a homemade simple syrup. Best chilled overnight.

Fudgy no-bake cookies with cocoa, peanut butter, and oats boiled on the stovetop and dropped onto wax paper. Chocolate peanut butter treats with no oven needed.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Chewy bread machine bagels studded with diced dried apricots, boiled then baked until golden for authentic New York-style texture at home.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Jerusalem artichoke soup: simple light soup made with boiled sunchokes, chicken broth, scallions, and fresh dill. Five-ingredient farm-to-table starter.

Homemade orange sherbet with fresh orange juice, lemon juice, whipped cream, and beaten egg white. No ice cream maker needed, just an ice cube tray and a freezer.

Low-fat old-fashioned potato salad with red-skinned potatoes, hard-boiled eggs, celery, onion, and pickle relish in a nonfat sour cream and fat-free mayonnaise dressing with dry mustard.

Easy chicken ravioli made with wonton wrappers, ground chicken, and cream cheese filling. Boils in just 4 minutes, freezes for up to 3 months. A 25-minute weeknight dinner for 4.