2,884 water recipes

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Vegetarian tofu pot pie with crispy seasoned tofu, mushroom gravy, peas, and carrots in a whole wheat crust with wheat germ. Homemade from filling to flaky crust.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Move over banana bread. This banana frosted and glazed German chocolate banana cake recipe steals the show.

Slow-simmered beef short ribs braised with onions, green peppers, and celery until fork-tender, then smothered in a rich, thick homemade gravy. A comforting weeknight dinner that fills the kitchen with savory aromas.

Boozy Southern Comfort bundt cake with a buttery liqueur glaze and crunchy pecans. Semi-homemade, impossibly moist, and a guaranteed crowd-pleaser for any gathering.

Homemade pizza with bread machine dough, pizza sauce, and mozzarella. A simple yeast dough made in the bread machine, then rolled and baked at high heat for a crispy crust.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Yeast-risen dessert pizza shells made with apple juice in the dough, shaped like individual tart shells and baked crisp. Top with ricotta, fresh fruit, nuts, and a dusting of powdered sugar.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

Old-fashioned pickled beets in a sweet cinnamon, clove, and allspice syrup with apple cider vinegar and lemon slices. A classic pantry staple that brightens any plate.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.