2,875 water recipes

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

A quick weeknight pasta with turkey sausage, briny black olives, garlic and tomatoes, with a kick of red pepper. Tossed with a splash of pasta water so the sauce clings to every strand.

Italian-style spinach steamed with no added water, then tossed with olive oil, garlic, salt, and pepper. A 5-minute side dish that keeps the spinach bright green and tender.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

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.

A scrumptious slow cooker dish made with succulent frankfurters, tomato soup and shredded cheddar cheese.

A simple and scrumptious side dish made with sweet potatoes, juicy apples and bit of apple juice.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Rich white chocolate cheesecake on a cinnamon-almond crust, served over fresh raspberry Grand Marnier sauce. A stunning baked cheesecake with a water bath method for crack-free results every time.

Malfatti (Italian spinach and ricotta dumplings) with Parmesan, nutmeg, and melted butter. Lighter than gnocchi and ready in 30 minutes. The key is squeezing every drop of water from the spinach.

Vegetarian lasagne made with TVP (textured vegetable protein) in a chunky tomato sauce, layered with cottage cheese and cheddar. A hearty, meat-free comfort food bake.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

Ground beef, tomatoes, green olives, and cottage cheese baked in a cornmeal batter until set and golden. All the tamale flavor without the husks or the fuss.