2,875 water recipes

Chocolate cupcakes with a hidden cream cheese and chocolate chip filling baked right inside. An old-fashioned cocoa batter with vinegar for extra tenderness, topped with crunchy pecans.

Rigo Jancsi, the classic Hungarian chocolate cake with two layers of rich sponge filled with rum-spiked chocolate cream and topped with a glossy chocolate glaze. An elegant European pastry.

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Whole wheat oatmeal bread machine loaf sweetened with honey, apple juice, and orange juice concentrate. A hearty, no-knead bread with added vital wheat gluten for rise.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.

Chocolate sheet cake (Texas sheet cake) with hot cocoa-buttermilk batter and a poured cocoa-buttermilk icing finished while the cake is still hot. The Southern church-supper crowd-feeder cut into 24 squares.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

Country ham and hominy bread is a Southern-style yeast loaf studded with crispy ham, caramelized onion, Anaheim chilies, and yellow hominy. Cornmeal crust, crescent shape, serious savory bite.

Cuban-style black bean soup with ham hocks, green pepper sofrito, cumin, and red wine vinegar. Brothy and chunky rather than pureed, garnished with sieved hard-cooked egg in classic Havana fashion.