2,703 wafer recipes

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Rich baked chocolate pudding pie with 18 egg yolks, two types of chocolate, heavy cream, and dried currants. A custard-style filling baked in a water bath.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.

Baked fig and raisin pudding with crumbled waffle cookies, cocoa, walnuts, and warm spices, cooked in a water bath. A rich, old-fashioned holiday dessert served warm with hard sauce.

Chocolate tofu cake that bakes up silky like cheesecake but lighter, blending firm tofu with ricotta, cream cheese and cocoa, spiked with Irish cream and coffee liqueur. A water bath keeps it custardy smooth.

Garlic spaghetti with olive oil, fresh parsley, and Parmesan. A classic aglio e olio done simply with pasta water for a silky, garlicky sauce in under 20 minutes.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped cream.

Pasta and broccoli tossed in a garlic-chili oil with briny capers and parsley. Both the florets and stems cook right in the pasta water for a one-pot Italian weeknight dinner.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Fettuccine with broccoli, carrots, and Canadian bacon in a light Dijon-Parmesan cream sauce. A lower-calorie weeknight pasta with vegetables cooked right in the pasta water.

Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that's the simplest way to enjoy rhubarb's tart, fruity flavor.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

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.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.