2,875 water recipes

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Traditional Irish oatcakes with rolled oats, brown sugar, and butter cut into triangles. A buttery, slightly sweet biscuit-cracker hybrid for tea time, breakfast, or alongside cheese.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Mohren, a traditional German side dish of carrots and apples glazed in butter, honey, and white vinegar. Sweet, tangy, and simple with just a few ingredients.

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Bread machine coconut oat bran bread with canned pears, whole wheat flour, rolled oats, and almond extract. A unique, lightly sweet loaf with tropical and fruity flavors.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

For those who don't eat potatoes, this puree makes a wonderful substitute.

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.