Recipes with water
13,142 recipes
Mark's Corn Muffins
Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.
Green Beans In Herb Sauce
Herb sauce is very nice, with the green beans, they taste very great!
Scrumptious Strawberry Pie
Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.
Simple Lentil Stew
Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.
Easy Fresh Lemonade
Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.
Easy Fresh Lemonade
Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.
Strawberry Lemonade
Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.
Chocolate Leaf Pie
Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.
Potato Sourdough Starter
Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.
Fruit 'n' Nut Wreath
Braided yeast bread wreath filled with dates, walnuts, bran flakes, and cinnamon, topped with vanilla confectioner's sugar frosting. A stunning holiday bread that's worth the rise time.
Iron Skillet Biscuits
Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.
My Favourite Pie Crust Recipe
Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.
Garlic Soup #2
Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.
Sassy Spinach Soup
Creamy spinach and cheese soup with thin noodles, cheddar, and Swiss cheese in a milk-based chicken broth. A hearty 40-minute weeknight soup that tastes like a spinach casserole in a bowl.
Sopa Seca (Dry Soup)
Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.
Sweet Red Pepper Sauce for Pasta
Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.
Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.
Herb sauce is very nice, with the green beans, they taste very great!
Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.
Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.
Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.
Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.
Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.
Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.
Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.
Braided yeast bread wreath filled with dates, walnuts, bran flakes, and cinnamon, topped with vanilla confectioner's sugar frosting. A stunning holiday bread that's worth the rise time.
Old-school Southern drop biscuits baked in a cast-iron skillet with melted butter poured over the tops mid-bake. Four ingredients, pull-apart edges, a ridiculously crisp golden crust.
Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.
Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.
Creamy spinach and cheese soup with thin noodles, cheddar, and Swiss cheese in a milk-based chicken broth. A hearty 40-minute weeknight soup that tastes like a spinach casserole in a bowl.
Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.
Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.
