2,833 water recipes

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

Garlic shrimp casserole bakes leftover garlic shrimp and rice in a chicken-stock cream sauce with red pepper flakes, topped with toasted panko for a crisp, bubbly crust.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Cantonese fish filling for dim sum wontons made with tender flounder, sesame oil, cabbage, scallions, and mushrooms. Light, savory, and ready to wrap in 40 minutes.

Tom's jerky stew: a Native-American style stew of beef or buffalo jerky simmered with hominy, onion, and potatoes. The frontier survival meal that turns dried meat into deeply savory comfort food.

Never fail chocolate cake with sour milk, cocoa, and a splash of boiling water for a tender, deeply chocolatey bundt. The classic forgiving recipe that bakes up moist every time.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

Two-ingredient biscuits using Missouri Mix and water. Kneaded, cut, and baked in just 20 minutes for a dozen fluffy, golden biscuits with almost no effort.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Peking pancakes (Mandarin pancakes) made with boiling water dough, lard, and sesame oil. Thin, pliable wrappers for Peking duck and mu shu pork. Just 4 ingredients.