3,275 water recipes

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

A copycat Bull's Eye BBQ sauce simmered from ketchup, tomato sauce, brown sugar, mustard, and Worcestershire into a thick, tangy-sweet, smoky barbecue sauce. Pantry staples, big cookout flavor.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Fresh raspberry pineapple smoothie blended with cold water and honey for a naturally sweet fruit drink that comes together in just 10 minutes with only 4 ingredients.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.