Recipes with water
13,142 recipes
Fruited Cream Puffs
Fruited cream puffs: shortcut pate a choux made with pancake mix, filled with ice cream and topped with sweetened strawberries. Ten elegant frozen desserts from pantry staples.
Date Bread
Old-fashioned date nut bread made with boiling water-softened dates, baking soda, and chopped nuts. A dense, sweet quick bread that slices beautifully.
King Arthur's Easy Best Loaf
Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.
Chocolate-Peanut Butter Frosting
Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.
Roberta's Dill Pickles
Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.
Tofu-Pumpkin Pie
Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.
Turmeric Oyster Crackers
Turmeric oyster crackers are a microwave snack mix flavored with garlic, dill, and chicken bouillon. A golden, savory twist on seasoned crackers for parties, salads, and soup toppers.
Roasted Vegetable Stock
Unlike meat stock, vegetable stock doesn't
benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.
Chocolate Carrot Cake
Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.
DIY Vegetable Stock
Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.
Ham Chowder
Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.
Ham Chowder
Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.
Irish Soda Bread with Herbs
Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.
Orange Beef with Sun-Dried Tomatoes
Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.
Walter Mcilhenney's Chili
Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.
Golden Treasure Pie
Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.
Fruited cream puffs: shortcut pate a choux made with pancake mix, filled with ice cream and topped with sweetened strawberries. Ten elegant frozen desserts from pantry staples.
Old-fashioned date nut bread made with boiling water-softened dates, baking soda, and chopped nuts. A dense, sweet quick bread that slices beautifully.
Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.
Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.
Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.
Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.
Turmeric oyster crackers are a microwave snack mix flavored with garlic, dill, and chicken bouillon. A golden, savory twist on seasoned crackers for parties, salads, and soup toppers.
Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.
Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.
Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.
Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.
Creamy potato chowder loaded with smoky bacon, skin-on new potatoes and celery, thickened to a velvety spoonful and finished with a splash of dry sherry. A hearty one-pot chowder for cold nights.
Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.
Orange beef with sun-dried tomatoes: a Chinese-Italian fusion stir-fry with brandy-marinated flank steak, candied orange zest, sun-dried tomatoes, ginger, garlic, and jalapeno. Restaurant-style technique at home.
Beef chuck chili with Tabasco, green chiles, cumin, and chili powder simmered for 90 minutes. A no-bean, no-tomato Texas red from the family behind the famous hot sauce.
Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.
