Recipes with water
13,142 recipes
Pasta with Smoked Mozzarella, Asparagas & Dried Tomatoes
Pasta with Smoked Mozzarella, Asparagas and Dried Tomatoes recipe
Golden Saffron Cake
Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.
Blueberry Grunt
A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.
Cape Cod Clam Chowder
Old-school Cape Cod clam chowder with smoky bacon, tender potatoes, ground clams, and milk. Make the base today, finish it tomorrow for deep, layered New England flavor.
Almond Breakfast Round
Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.
Oil-Free Granola
Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.
Polynesian Tuna
Polynesian tuna in a sweet pineapple sauce with pineapple chunks, served over fluffy rice and topped with flaked coconut and slivered almonds. A retro tropical weeknight dinner.
Huachinango
Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.
Macadamia Chiffon Pie
Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.
Macadamia Chiffon Pie
Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.
Jose Giles's Pozole
Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.
Gateau Russe Aux Noix
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Gateau Russe Aux Noix
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Gateau Russe Aux Noix
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Maple Pecan Sticky Buns
Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.
Profiteroles Au Chocolat
Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.
Pasta with Smoked Mozzarella, Asparagas and Dried Tomatoes recipe
Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.
A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.
Old-school Cape Cod clam chowder with smoky bacon, tender potatoes, ground clams, and milk. Make the base today, finish it tomorrow for deep, layered New England flavor.
Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.
Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.
Polynesian tuna in a sweet pineapple sauce with pineapple chunks, served over fluffy rice and topped with flaked coconut and slivered almonds. A retro tropical weeknight dinner.
Huachinango: grilled red snapper marinated overnight in achiote (annatto) paste with garlic, orange juice, and oregano. The Yucatecan fish classic with deep red color and citrus-spice depth.
Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.
Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.
Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.
Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.
Profiteroles au chocolat are crisp French pâte à choux puffs filled with cold ice cream and topped with warm chocolate sauce. The classic Parisian bistro dessert, stunning yet simple to make at home.
