Recipes with water
13,142 recipes
Crawfish Bisque
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
Herring in Tomato Dressing
Another new way to enjoy all the healthy benefits of herring!
Paella #2
Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.
Sole Turbans Provencale
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Sole Turbans Provencale
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Sole Turbans Provencale
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Beef Short Ribs Adobo with Spinach
Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.
Peking Duck (New Year)
Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
Cranberry Cordial
Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.
New England Cranberry Sauce
Three-ingredient New England cranberry sauce with fresh cranberries, sugar, and water. Homemade cranberry sauce that thickens as it cools, ready in under 30 minutes.
Applesauce Salad
Applesauce jello salad -- A delicious jello salad, taken from The
Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was
the president of the club which put that cookbook together.
Decadent Apple Cheesecake
No-bake apple cheesecake set with gelatin, scented with cinnamon and nutmeg, topped with brown-sugar applesauce and toasted peanuts. A creamy autumn dessert with no oven required.
Apple, Prune & Armagnac Cake with Streusel Topping
Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.
Savory Seafood Custard
A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.
Curried Garbanzo Beans & Potatoes
A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.
Pork & Shrimp (Chow Gee Yok Har)
Chow Gee Yok Har is a Chinese pork and shrimp stir-fry with Smithfield ham, bamboo shoots, dried mushrooms, peanuts, and ginkgo nuts in a hoisin-soy sauce.
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
Another new way to enjoy all the healthy benefits of herring!
Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.
Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.
Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.
Three-ingredient New England cranberry sauce with fresh cranberries, sugar, and water. Homemade cranberry sauce that thickens as it cools, ready in under 30 minutes.
Applesauce jello salad -- A delicious jello salad, taken from The Monterey Coast Guard Officers' Wives Club Cookbook. My sister-in-law was the president of the club which put that cookbook together.
No-bake apple cheesecake set with gelatin, scented with cinnamon and nutmeg, topped with brown-sugar applesauce and toasted peanuts. A creamy autumn dessert with no oven required.
Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.
A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.
A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.
Chow Gee Yok Har is a Chinese pork and shrimp stir-fry with Smithfield ham, bamboo shoots, dried mushrooms, peanuts, and ginkgo nuts in a hoisin-soy sauce.
