2,428 wafer recipes

Blanched asparagus shocked in ice water to lock in bright green color, then drizzled with peanut oil and finished with minced shallots and parsley. A 15-minute healthy vegetarian side dish.

Two-ingredient ham glaze: peach jam stirred with chopped candied ginger and thinned with water. Sweet, gingery shine that caramelizes into a sticky lacquer over baked ham.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Homemade cappuccino mix with instant coffee, powdered creamer, sugar, and crushed orange hard candy for citrus warmth. Shelf-stable jar blend ready to scoop into hot water.

Viennese flavoured coffee mix combines instant coffee, sugar, and powdered creamer with cinnamon, allspice, cloves, and nutmeg. Stir 4 teaspoons into hot water for a spiced, cafe-style cup at home.

Homemade mocha coffee mix made with instant coffee, cocoa powder, sugar, and powdered creamer. Stir into hot water for a quick chocolate-coffee drink anytime.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Takes about 45 min. to make, plus another 12 - 15 minutes to finish cooking. Makes a very chunky, hearty stew. Adding more water will make it a soup.

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Lettuce packages, Chinese-style lettuce wraps filled with savory ground pork, smoked clams, and water chestnuts over crispy fried bean thread noodles and walnuts. Scoop into crisp lettuce leaves and eat by hand.

Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

Texas-style dill pickles from Pflugerville with garlic, red pepper, fresh dill, and a simple vinegar brine. A classic water-bath canned pickle recipe that improves over two weeks.