259 water ice recipes

Intensely moist chocolate layer cake with boiling water in the batter, topped with a rich cocoa buttercream frosting flavored with brandy and vanilla.

This delicious couscous salad has so many layers of flavors and textures. Marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes, and salty feta cheese together with couscous deliver a satisfying dish that's also eye pleasure too.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

Moist two-layer chocolate cake with a bright orange zest frosting. Boiling water in the batter creates an extra-tender crumb. Drizzle with orange liqueur for special occasions.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Penne pasta with chicken sausage, zucchini, sun-dried tomatoes, and sage in a light chicken broth sauce topped with Parmesan. A quick one-pan weeknight dinner.

Pinto beans simmered in beer and chicken stock with rendered bacon, sliced jalapeños, garlic, onion, and fresh cilantro. A smoky, spicy Tex-Mex side known as frijoles borrachos that pairs with anything off the grill.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Ground beef, tomatoes, green olives, and cottage cheese baked in a cornmeal batter until set and golden. All the tamale flavor without the husks or the fuss.

PETA Spanish tofu omelette is a vegan take on tortilla española with soft tofu, potato, onion, and green pepper. No eggs, no dairy, ready in 30 minutes. Served with salsa.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

Baked Idaho potatoes loaded with a tuna nicoise salad of green beans, tomato, cucumber, and red pepper in a red wine vinaigrette, topped with diced egg and anchovies. A no-cook 20-minute meal.

Savory pumpkin stew with potatoes, peas, corn, and a mustard-cinnamon-apple cider broth. A vegetarian autumn one-pot that turns sweet pumpkin into something genuinely savory.