2,368 boiling recipes

Mocha brownies with cocoa and instant coffee topped with a boiled coffee icing and marbled melted chocolate drizzle. Fudgy, shiny, and intensely caffeinated.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

No-boil mushroom and tofu lasagna with cottage cheese, ricotta, mozzarella, provolone and parmesan. Hearty meatless pasta bake that freezes and reheats beautifully.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.

No-bake chocolate oatmeal cookies with coconut, cocoa, and margarine boiled for 2 minutes then dropped onto wax paper. A classic fridge cookie ready in under an hour.

A proper British boiled suet pudding with currants, wrapped in a pudding cloth and simmered for two hours. Spotted Dog is old-fashioned English comfort at its finest, served warm with custard.

jello salad w/ cherry jello, cranberry sauce, sour cream & chopped nuts

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Heritage crystal pickles brined for 5 days, boiled with ginger and alum, then simmered in sweet pickling spice syrup until glass-clear. A Southern canning tradition worth the wait.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.

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.