Recipes with water
12,000 recipes
Chocolate Oatmeal Cake
Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.
Lemon Jello Cake
Lemon Jello cake made with yellow cake mix, lemon gelatin, eggs, and oil baked in a tube pan. A moist, tangy cake with bright citrus flavor throughout.
Meat Loaf Wellington
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
Cream of Lima Bean Soup
Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.
Old-Fashioned Filled Cookies
Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.
Stir Fried Chicken & Broccoli
Classic chicken and broccoli stir-fry loaded with mushrooms, carrots, and bok choy in a ginger-sherry sauce. Better than takeout, on the table in 40 minutes, and packed with vegetables.
Cream Cheese Coffee Cake
Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.
Maraschino Cherries
Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.
New York Style Clam Chowder
Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.
Stewed Fresh Breakfast Figs
Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.
Un-Tomato Ketchup
Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.
Chocolate Death Cake
Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.
Chocolate Caramel Fudge Cake
Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.
Homemade Galiano
Homemade Galliano liqueur made with vodka, anise extract, vanilla, and a slow-simmered sugar syrup. Rests for two weeks to develop that signature golden, herbal sweetness.
Lemon Rumcake
Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.
Sitka Sound Bouillabaisse
Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.
Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.
Lemon Jello cake made with yellow cake mix, lemon gelatin, eggs, and oil baked in a tube pan. A moist, tangy cake with bright citrus flavor throughout.
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.
Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.
Classic chicken and broccoli stir-fry loaded with mushrooms, carrots, and bok choy in a ginger-sherry sauce. Better than takeout, on the table in 40 minutes, and packed with vegetables.
Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.
Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.
Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.
Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.
Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.
Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.
Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.
Homemade Galliano liqueur made with vodka, anise extract, vanilla, and a slow-simmered sugar syrup. Rests for two weeks to develop that signature golden, herbal sweetness.
Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.
Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.
