Recipes with water
13,142 recipes
Moroccan Style Chicken
Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.
Henderson Boiled Crawfish
Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.
Jellied Venison Salad
Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.
Slavonija Braised Lamb
Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.
Peanut Butter Bread for Machine
Bread machine peanut butter bread with creamy peanut butter, brown sugar, and bread flour. Soft, lightly sweet sandwich loaf perfect for PB&J.
Crystal Vanilla Bean Crème Brûlée
Vanilla bean creme brulee tartlets, silky custard set in a crisp buttery pastry shell and finished with a torched, crackly caramel top. Crowned with whipped cream and fresh berries for an elegant dessert.
Lulas Sevilhana
Portuguese fried squid rings in a light egg-white batter that fries up crispy and dry when the oil is hot enough. Lulas Sevilhana are a classic Iberian calamari dish seasoned with lemon juice.
Mixed Fruit Cocktail
Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.
Stir-Fried Pork
Thin pork strips stir-fried with teriyaki sauce, red pepper flakes, and crisp-tender mixed vegetables in a tangy cornstarch glaze. A no-fuss weeknight dinner ready in 25 minutes.
Trout & Sour Cream
Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.
Pineapple Rhubarb Marmalade
Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.
Salad-In-A-Boat
Egg vegetable salad served in a puffed Swiss cheese choux pastry shell. Cauliflower, mushrooms, peas, and hard-cooked eggs in a cumin-Dijon dressing inside an edible bowl.
Viennese Dreamcake
A rich, fudge-frosted two-layer cake with a tender crumb from egg yolks and a splash of brandy. This Viennese classic brings old-world European baking right to your kitchen.
Favourite Beef Spaghetti Sauce
Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.
Washed Lentils
Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.
Vegetable Me'Lange
Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.
Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.
Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.
Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.
Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.
Bread machine peanut butter bread with creamy peanut butter, brown sugar, and bread flour. Soft, lightly sweet sandwich loaf perfect for PB&J.
Vanilla bean creme brulee tartlets, silky custard set in a crisp buttery pastry shell and finished with a torched, crackly caramel top. Crowned with whipped cream and fresh berries for an elegant dessert.
Portuguese fried squid rings in a light egg-white batter that fries up crispy and dry when the oil is hot enough. Lulas Sevilhana are a classic Iberian calamari dish seasoned with lemon juice.
Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.
Thin pork strips stir-fried with teriyaki sauce, red pepper flakes, and crisp-tender mixed vegetables in a tangy cornstarch glaze. A no-fuss weeknight dinner ready in 25 minutes.
Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.
Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.
Egg vegetable salad served in a puffed Swiss cheese choux pastry shell. Cauliflower, mushrooms, peas, and hard-cooked eggs in a cumin-Dijon dressing inside an edible bowl.
A rich, fudge-frosted two-layer cake with a tender crumb from egg yolks and a splash of brandy. This Viennese classic brings old-world European baking right to your kitchen.
Beef spaghetti sauce simmered low and slow with garlic, oregano, thyme and a bay leaf for that deep Sunday-supper flavor. Hearty meat sauce that thickens to clingy, glossy perfection over hot pasta.
Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.
Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.
