829 water recipes

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Fizzy lemon-strawberry party punch made with frozen lemonade, orange juice concentrate, sliced strawberries, ginger ale, and sparkling water. A crowd-pleasing no-alcohol punch.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Jan's 1940s apple pie heaped with McIntosh and Cortland apples, finished with a quick water-rinse trick on the top crust that produces an exceptionally flaky finish.

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Two-crust tuna quiche with leben (Middle Eastern fermented milk), eggs, cheddar, and mushroom sauce. Pantry-friendly weeknight dinner from a quick puff pastry pie.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.