2,833 water recipes

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

Pan-sauteed trout fillets with toasted macadamia nuts, a white wine cream pan sauce, and crispy deep-fried capers. A restaurant-caliber fish dish ready in 30 minutes.

Creamed tuna and peas over toasted English muffins: a milk-and-sherry white sauce binds flaked tuna and bright green peas. Old-fashioned 1950s comfort food in 30 minutes.

Simple onion soup mix pot roast needs just a beef roast, a packet of onion soup mix, and a little water. The covered low-and-slow bake turns it fork-tender with a savory gravy and no extra seasoning.

Homemade blueberry soda syrup made from real blueberries, sugar, and agave with a touch of citric acid for tang. Stir into sparkling water for a fizzy, fruit-forward soda far better than store-bought. An easy DIY drink concentrate.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Creme brulee is the classic French baked custard: a silky cream base set gently in a water bath, then finished with a thin, glassy sheet of caramelized sugar you crack through with a spoon. Simpler to make than it looks.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.