Recipes with water

Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.

Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.

Browned blade steak simmered with onions in a simple lemon juice and brown sugar sauce. Just 7 ingredients, one pot, and 40 minutes for a hearty beef dinner over rice.

This delicious pie contains raspberries and white chocolate which is perfect for the season!

Low-calorie eggplant mozzarella casserole layered with cottage cheese instead of ricotta, mushroom-enhanced spaghetti sauce, and melted mozzarella. Light and satisfying.

Ratatouille soup is the Provencal vegetable stew turned into a light, brothy bowl with eggplant, zucchini, tomatoes, and green pepper. Ready in about 35 minutes for an easy, healthy weeknight dinner.

Cappuccino pistachio shortbread wedges dipped in chocolate and rolled in chopped pistachios. A buttery coffee-flavored cookie that looks bakery-counter elegant with minimal effort.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.

Flounder Florentine with fish fillets rolled around a spinach, rice, and almond filling, baked in cream of mushroom sauce. An elegant make-ahead seafood dinner.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Classic French pâte à choux with detailed instructions for cream puffs, eclairs, and a show-stopping cream puff ring. Just 5 ingredients and a bit of technique for bakery-worthy pastries.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Giant stuffed bread loaf filled with ham, salami, Swiss, cheddar, caramelized onions, and mustard, baked until golden and sliced into hearty portions.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!