2,884 water recipes

Stir fried asparagus with mushrooms in a light chicken bouillon sauce thickened with cornstarch. A quick, low-calorie vegetable side dish ready in 20 minutes with bright green, crisp-tender asparagus.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Venison parmesan, thin-pounded venison steaks breaded with Parmigiano and breadcrumbs, pan-fried, then baked under tomato sauce and melted mozzarella. The classic chicken parm method, hunters' edition.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Old-fashioned date and nut candy rolled in a wet towel and sliced into rounds. Just five ingredients, no thermometer fuss, with a soft fudge-like chew.

Hot fudge cake that bakes its own chocolate sauce underneath. A cocoa batter with a sugar-cocoa-water mixture poured on top creates a self-saucing pudding cake in 40 minutes.

Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Homemade English muffins cooked on a griddle in DIY tuna can rings, made from a simple yeast sponge dough with butter. Nooks-and-crannies texture that beats store-bought, with whole wheat and raisin variations.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.

Persian lentil-filled pastries with rose water and cardamom dough deep-fried until golden and puffed for an aromatic vegetarian snack.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.