954 liquid recipes

Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.

Fabric Softener Smoothie is a fun Halloween drink for kids made with milk, vanilla ice cream, crushed ice, and blue food coloring to look like liquid detergent.

Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Bread machine blueberry bread weaves canned blueberries into a soft yeast loaf. Reserved berry juice deepens both color and flavor. A hands-off bread-machine yeast bread.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.