2,833 water recipes

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

A scrumptious slow cooker dish made with succulent frankfurters, tomato soup and shredded cheddar cheese.

Sweet Vidalia onions stuffed with a smooth cornbread, potato, and hard-boiled egg filling, baked until tender. A true Georgia-style Southern side dish.

Country ham fried in a cast iron skillet with redeye gravy made from boiling water and coffee. The classic Southern Appalachian breakfast that turns dry-cured ham into a salty, savory plate.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Peppery arugula wilted in the pasta water and tossed with a quick tomato sauce made with shallots, garlic, and red pepper flakes. A bright vegetarian spaghetti dinner in 30 minutes.

Individual walnut brownies from a mix, flipped upside-down and coated in powdered sugar glaze with a walnut half and chocolate drizzle. Bakery-style presentation made easy.

Fresh lemonade with a twist: lemon zest steeped right into the sugar syrup, so every glass tastes brighter and more intensely lemony. Fresh-squeezed, easy to make, and ready over ice in minutes.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

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.

Old-fashioned rock cookies packed with raisins, chopped dates, and nuts in a spiced brown sugar dough with cinnamon and cloves. Dense, chewy, and fruit-studded, these hold up for days in a cookie tin.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Bread machine pizza dough with five ingredients: flour, water, yeast, olive oil, and salt. The machine handles the kneading and rise, leaving you with a stretchy, chewy crust ready to top however you like.