Recipes with water
13,142 recipes
Chocolate Ice Cream Cake
Four-ingredient chocolate Bundt cake made with chocolate cake mix and softened chocolate ice cream. Incredibly moist with double chocolate richness in every slice.
Ho Ho Cake
Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.
Field Greens with Shrimp, Corn & Ginger
Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.
Pasta with Smoked Mozzarella
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Lunch-Box Handwiches
Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.
King Arthur's Oysters
Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.
James' Sourdough Rye
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
James' Sourdough Rye
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
Blueberry Cookies
Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.
Hearty Bean Vegetable Soup
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork & Cabbage Soup
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
Sesame Chicken Teriyaki
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
Mushroom Wild Rice
Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.
Seitan - Method I
Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.
Fast Pilaf
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Split Pea Soup with Sausage
Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.
Four-ingredient chocolate Bundt cake made with chocolate cake mix and softened chocolate ice cream. Incredibly moist with double chocolate richness in every slice.
Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.
Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.
Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.
Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.
