2,875 water recipes

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

Citrus devil's food cake made with grapefruit juice instead of water or milk, creating a tangy, bittersweet chocolate cake with a cocoa-grapefruit syrup folded through the batter.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Italian country spice cake (torta speziata): cocoa, cinnamon, nutmeg, and cloves with raisins plumped in warm water and a hit of brewed espresso in the batter.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Multigrain Buttermilk Bread for Bread Machine recipe

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.