Recipes with water
13,142 recipes
Baked Oranges
Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.
Lemon Fritters
Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.
Peach Melba Dessert
Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.
Spicy Wine Pot Roast
A tender and succulent pot roast that creates a savory aroma from either your oven or your slow cooker.
Yeast-Starter Mixture
Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.
Stir-Fried Rice Noodles
Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.
Best Caramel Pecan Pie
Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.
Curry Cream Mussels
Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.
Sweet-And-Sour Green Beans
Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.
Ham & Grits Crustless Quiche
Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.
Low Fat Mushroom Barley Soup
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
Zucchini Pie
Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.
Zucchini Pie
Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.
Garlic Mushrooms on Toast
A modernized British classic breakfast. Mushrooms on toast with garlic in a creamy sauce.
Halloween Spooktacular Chocolate Cupcakes
Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.
White Bean Salad
White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.
Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.
Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.
Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.
A tender and succulent pot roast that creates a savory aroma from either your oven or your slow cooker.
Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.
Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.
Caramel pecan pie skips the corn syrup and melts soft caramels into the filling instead, layered with pecan halves in a flaky crust. Richer, chewier twist on the Thanksgiving classic.
Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.
Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.
Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.
Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.
Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.
Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.
A modernized British classic breakfast. Mushrooms on toast with garlic in a creamy sauce.
Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.
White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.
