185 liquid recipes

Slow cooker Texas-style chili with ground beef, kidney and pinto beans, plum tomatoes, and a touch of warming whole allspice. A 4-hour low-and-slow chili built from pantry staples.

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

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Old fashioned oatmeal raisin cookies with plumped golden raisins, cinnamon, and chopped nuts. Soft, chewy drop cookies using the raisin simmering liquid in the dough.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

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.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Low-calorie carrot cake sweetened with fructose instead of sugar, loaded with grated carrots and pecans, spiced with cinnamon and nutmeg. A diabetic-friendly tube cake with less sugar.

Baked lentil casserole with sliced kielbasa, thyme, and a ketchup-lentil broth sauce. A hearty, high-protein one-dish dinner that turns humble lentils and Polish sausage into a warm, satisfying comfort meal.

Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.

Raisin spice drop cookies with plumped raisins, rolled oats, cinnamon, and allspice. The raisin soaking liquid goes right into the batter for concentrated fruit flavor in a soft, chewy cookie.

Beef brisket slow-cooked in the crockpot with chili sauce and beer until meltingly tender. Slice it thin, spoon the cooking liquid over the top, and serve with wild rice.

Homemade hummus from scratch with tahini, lemon juice, garlic, olive oil, and coriander. Blended smooth using the chickpea cooking liquid for the creamiest dip you will ever scoop with pita.