269 liquid recipes

Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

We have had so many fruit jams, have you even tasted tomato jam with some spiciness, ginger and garlic. And it is so versatile, it goes well with cracker, bread or some pita bits.

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

Whole wheat oatmeal bread machine loaf with diced apple, cinnamon, and apple juice for the liquid. High-fiber, healthy, naturally sweetened with honey and orange juice concentrate.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.