Recipes with water
12,000 recipes
Portuguese Sweetbread
Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.
Red Lobster Cheese Rolls
Red Lobster-style cheese rolls made with Bisquick and sharp cheddar, brushed with garlic-herb butter after baking. Fluffy drop biscuits with a savory, buttery crust.
Whole Wheat Chocolate Cake
A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.
Honey Twist Coffee Cake
Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.
Green Olive-Cucumber Salad
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
Old Fashioned Boiled Fruit Cake
Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.
Revani with Orange
Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.
Potato & Spinach Soup
Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.
New England Apple Pie
New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.
Kiwi Fruit Gelato
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Oven Baked Honey Wheat Bread
Traditional oven-baked honey wheat bread made with whole wheat flour, enriched white flour, skim milk, warm honey, and applesauce or prune puree for moisture. Hand-kneaded, raised twice, baked in two loaf pans at 375°F for 40-50 minutes.
Chai Kurdi (Kurdish Tea)
Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.
Sinigang Na Baboy
Filipino pork sinigang with tender ribs simmered in a tangy tamarind broth loaded with tomatoes, green beans, and spinach. A comforting sour soup that warms you from the inside out.
Paksiw Na Isda
Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.
Best American Beef Sausage
American beef sausage uses lean ground beef, sage, and a touch of cayenne stuffed into hog casings, then poached and sliced for skillet-browning. A heritage farmhouse sausage recipe.
Baked S'Mores
Gooey baked s'mores bars made with golden sugar cookie dough, milk chocolate, and marshmallow creme layered in a pan. No campfire needed for this ooey, melty treat that kids go wild for.
Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.
Red Lobster-style cheese rolls made with Bisquick and sharp cheddar, brushed with garlic-herb butter after baking. Fluffy drop biscuits with a savory, buttery crust.
A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.
Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.
Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.
Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.
Greek revani cake: a sweet semolina-and-orange syrup cake studded with almonds, soaked in lemon-scented sugar syrup. A classic Eastern Mediterranean dessert cut into diamonds and served with cream.
Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.
New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.
Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.
Traditional oven-baked honey wheat bread made with whole wheat flour, enriched white flour, skim milk, warm honey, and applesauce or prune puree for moisture. Hand-kneaded, raised twice, baked in two loaf pans at 375°F for 40-50 minutes.
Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.
Filipino pork sinigang with tender ribs simmered in a tangy tamarind broth loaded with tomatoes, green beans, and spinach. A comforting sour soup that warms you from the inside out.
Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.
American beef sausage uses lean ground beef, sage, and a touch of cayenne stuffed into hog casings, then poached and sliced for skillet-browning. A heritage farmhouse sausage recipe.
Gooey baked s'mores bars made with golden sugar cookie dough, milk chocolate, and marshmallow creme layered in a pan. No campfire needed for this ooey, melty treat that kids go wild for.
