Recipes with water
13,142 recipes
Consomme De Mer
Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.
Mocha Crumb Cake
Mocha crumb cake built on a boxed cake mix spiked with cold coffee and warm spices, finished with a broiled brown sugar granola topping. A quick-to-mix sheet cake with bakery-style crunch.
Chocolate Decadant Cake
Tender chocolate tube cake made with sour cream and folded egg whites, topped with a glossy chocolate drizzle icing. Melt-in-your-mouth rich with a surprisingly light crumb.
Tempeh & Vegetable Chili
Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.
Parmesan Bread
Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.
Pumpkin Swirl Bread
Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.
Mocha Fudge
No-bake mocha fudge made with dark chocolate, sweetened condensed milk, butter, and instant coffee. Just 5 ingredients melted together for a rich, creamy coffee-chocolate candy.
Perfect Rice Cooker
Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.
Standard Bread Recipe
A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.
Sardinian Pasta with Tomato Basil
Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.
Mangoes
Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.
Favourite Peanut Butter Fudge
No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.
Amazing Oatmeal Raisin Cookies
Thick, chewy oatmeal cookies studded with plump raisins and warmly spiced with cinnamon—yields 6 dozen bakery-style treats.
Cinnamon Swirl
A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that's surprisingly easy to pull off.
Wild Rice Dressing
Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.
Pizza a la Spago
Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.
Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.
Mocha crumb cake built on a boxed cake mix spiked with cold coffee and warm spices, finished with a broiled brown sugar granola topping. A quick-to-mix sheet cake with bakery-style crunch.
Tender chocolate tube cake made with sour cream and folded egg whites, topped with a glossy chocolate drizzle icing. Melt-in-your-mouth rich with a surprisingly light crumb.
Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.
Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.
Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.
No-bake mocha fudge made with dark chocolate, sweetened condensed milk, butter, and instant coffee. Just 5 ingredients melted together for a rich, creamy coffee-chocolate candy.
Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.
A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.
Sardinian pasta with fresh tomato basil sauce made from plum tomatoes cooked slowly in olive oil and finished with butter. Five-ingredient Italian pasta that showcases peak summer tomatoes.
Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.
No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.
Thick, chewy oatmeal cookies studded with plump raisins and warmly spiced with cinnamon—yields 6 dozen bakery-style treats.
A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that's surprisingly easy to pull off.
Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.
Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.
