Recipes with water
13,142 recipes
Meshoui
Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.
Soybean Burgers
Hearty soybean burgers with eggplant, oats, wheat germ, and garlic, served with a homemade mushroom tamari gravy. A from-scratch vegetarian patty with serious substance.
Pizza Di Napoli
Pizza Di Napoli tops pre-made bread shells with caramelized onions, wilted garlic spinach, roasted red peppers, and melted cheese. White pizza in the Neapolitan style, ready in under an hour.
Fig Delight
Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.
Foldovers
Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.
Omelets Creole
Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.
Mabo Dhofu
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
Mabo Dhofu
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
General Tso's Chicken Iii
General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.
Pork Tenderloin with Roasted Plums & Rosemary
Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.
Feijado Preto
Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.
Revani (Semolina-Almond Syrup Cake with Syrup)
Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.
Viennese Jam Pockets
Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.
Fettuccine Al Carciofi
Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.
Indian Spiced Eggplant
Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.
Deluxe Chocolate Cake.
A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.
Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.
Hearty soybean burgers with eggplant, oats, wheat germ, and garlic, served with a homemade mushroom tamari gravy. A from-scratch vegetarian patty with serious substance.
Pizza Di Napoli tops pre-made bread shells with caramelized onions, wilted garlic spinach, roasted red peppers, and melted cheese. White pizza in the Neapolitan style, ready in under an hour.
Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.
Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.
Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.
General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.
Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.
Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.
Greek semolina cake with almonds soaked in cinnamon-orange syrup, scored into diamonds. Traditional Mediterranean dessert.
Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.
Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.
Indian spiced eggplant (baingan bharta style) with cumin seeds, turmeric, coriander, fresh ginger, and cilantro. Roasted until smoky-soft, then simmered with tomato and spices.
A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.
