602 water recipes

Gruiben, German-style pork cracklings rendered slowly from cubed bacon, yielding crisp, golden bits and a pot of pure lard. An old-world, two-ingredient technique for the ultimate savory snack.

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

Burmese-style roast duck steamed first then roasted with soy and Worcestershire marinade. The double-cook method delivers crispy skin and tender meat with a savory pan gravy.

A simple, yet savory dish that just might have you and your friends licking your bowl!

Chicken grilled on skewers in its own marinade that is sure to have your mouth-watering!

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

Pineapple peach frappe blended with low-fat yogurt and skim milk. A sugar-free, low-fat smoothie that's diabetic-friendly and ready in 20 minutes. Kid-approved and naturally fruity.

Traditional English mustard made with just two ingredients: dry mustard powder and cold water mixed into a smooth paste. Cold water is key because heat kills the enzymes that give English mustard its fierce bite.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Frescavena is the beloved Venezuelan oat drink: fine-blended oat cereal and sugar stirred into cold milk or water over ice. Creamy, wholesome, easy to customize.

A recipe from grandmother's more thrifty times; rarely encountered today.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Live blue crabs steamed in beer, vinegar, and Old Bay-style seafood seasoning until bright red. A classic Chesapeake Bay crab feast recipe that's simple, messy, and absolutely worth it.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.