2,884 water recipes

No-bake chocolate peanut butter snack bar with oats and raisins. Just 5 ingredients, 10 minutes, and a quick freeze. A Weight Watchers friendly grab-and-go treat.

A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.

This pheasant is roasted with celery and onions and drizzled with lemon juice.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

Rich chocolate truffle cake made with a full pound of semi-sweet chocolate, barely any flour, and whipped egg whites for a dense, fudgy texture dusted with powdered sugar.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

Basil and garlic focaccia with fresh herbs in the dough and sauteed onions on top. A food-processor Italian flatbread with dimpled olive oil pockets and a crisp golden bottom.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.