Recipes with water
13,142 recipes
Wigglin' Jigglin' Cupcakes
Halloween cupcakes stuffed with orange Jello Jigglers, whipped topping, and sprinkles. A fun, easy treat for kids using cake mix and flavored gelatin.
Daube Glace
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
Daube Glace
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
New Mexican Pork & Green Chili Stew
New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.
Raspberry-Peach Pie
Raspberry-peach pie with chopped hazelnuts, a splash of rum, and a sugar-glazed double crust. Sweet peaches and tart raspberries in a nutty, buttery filling.
Old-Fashioned Chicken Pot Pie
Chicken pot pie with broccoli and Parmesan in a creamy soup-mix sauce, topped with flaky egg-washed pastry baked golden. A cozy one-dish dinner from scratch.
Spicy Shrimp Patties
Spicy shrimp and fish patties with ginger, cilantro, mint, and cayenne, coated in breadcrumbs and dipped in a chickpea flour batter before frying golden. South Asian-style seafood kebabs.
Char Flavoured Potatoes & Green Beans
Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.
Melon-Mango Sorbet
No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.
Mexican Vegetable Soup
Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.
Fig Star Cookies
Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.
Superb Cinnamon Rolls
Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.
Superb Cinnamon Rolls
Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.
Superb Shrimp Jambalaya
Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.
Authentic Focaccia
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
Authentic Focaccia
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
Halloween cupcakes stuffed with orange Jello Jigglers, whipped topping, and sprinkles. A fun, easy treat for kids using cake mix and flavored gelatin.
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.
New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.
Raspberry-peach pie with chopped hazelnuts, a splash of rum, and a sugar-glazed double crust. Sweet peaches and tart raspberries in a nutty, buttery filling.
Chicken pot pie with broccoli and Parmesan in a creamy soup-mix sauce, topped with flaky egg-washed pastry baked golden. A cozy one-dish dinner from scratch.
Spicy shrimp and fish patties with ginger, cilantro, mint, and cayenne, coated in breadcrumbs and dipped in a chickpea flour batter before frying golden. South Asian-style seafood kebabs.
Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.
No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.
Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.
Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.
Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.
Soft yeasted cinnamon rolls with brown sugar filling and a vanilla glaze, baked together in a 13x9 pan. Pull-apart pastries that fill the kitchen with the smell of cinnamon and yeast.
Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.
