Recipes with water
13,142 recipes
Squid Dipping Sauce.
Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.
Elegant Chestnut Soup
Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.
Vegetarian Kale & Potato Soup
Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.
Perfect Giblet Gravy
Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.
Super Spicy Rice & Vegetables
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Mary's Raisin Cream Pie
Old-fashioned raisin cream pie layers a vanilla custard base with plumped raisins, all under a fluffy meringue top. A heritage Sunday-supper pie that uses the whole egg, no waste.
Sour Rye with Carraway Seeds (Vegan)
Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.
Sour Rye with Carraway Seeds (Vegan)
Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Pastry for Double-Crust Pie & Single-Crust Pie
Pastry for Double-Crust Pie & Single-Crust Pie recipe
Pastry for Double-Crust Pie & Single-Crust Pie
Pastry for Double-Crust Pie & Single-Crust Pie recipe
Pork with Vegetables & Cashews
Pork with vegetables and cashews is a hands-off microwave dish: soy-seasoned pork, peas and mushrooms cooked in one casserole, thickened into a glossy glaze and finished with crunchy cashews. Easy over rice.
White-Flour Sourdough Starter
White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.
Many Bean Soup
Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.
Veal Fettuccini with Oysters & Artichokes
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.
Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.
Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.
Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.
Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.
Old-fashioned raisin cream pie layers a vanilla custard base with plumped raisins, all under a fluffy meringue top. A heritage Sunday-supper pie that uses the whole egg, no waste.
Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.
Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Pastry for Double-Crust Pie & Single-Crust Pie recipe
Pastry for Double-Crust Pie & Single-Crust Pie recipe
Pork with vegetables and cashews is a hands-off microwave dish: soy-seasoned pork, peas and mushrooms cooked in one casserole, thickened into a glossy glaze and finished with crunchy cashews. Easy over rice.
White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.
Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.
Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.
