2,833 water recipes

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

Vegan pinto bean loaf with mashed beans, tomato sauce, oats, and breadcrumbs topped with ketchup or BBQ sauce. A hearty, high-protein plant-based meatloaf alternative.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

Crunchy twice-baked biscotti studded with toasted almonds, grated chocolate, and warm cinnamon. The ultimate coffee-dunking cookie, made from scratch in your own kitchen.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.

Miso and maple marinated pork skewers grilled with apple wedges and onion. Thin-sliced tenderloin woven onto skewers for a sweet, savory, Japanese-inspired cookout.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.

Chinese stewed cauliflower in a creamy milk and stock sauce with straw mushrooms, Tientsin cabbage, and garlic. A wok-cooked vegetable dish with optional shrimp or crab.

Baked salmon fillets layered over lemon slices and fresh dill, steamed under foil with a splash of white wine until they flake. A clean, light, weeknight seafood dinner.

A simple but scrumptious chicken dish that can be cooked to perfection in your crockpot.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

For using the oven, because nothing beats the smell of a roast slow cooking throughout the day.