2,875 water recipes

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Mexican-style shark stew simmered in tomatoes and cilantro, served over rice with salsa, yogurt, and fresh lime. A hearty, no-oil fish stew that comes together in 40 minutes flat.

Whole wheat 7-grain bread with honey, eggs, and seven grain cereal baked into a hearty, no-knead loaf. Makes two dense, nutritious loaves with a chewy, multi-grain texture.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.