2,884 water recipes

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

Sesame spinach salad dressed with walnut oil, sesame oil, and reduced-sodium soy sauce, topped with sliced mushrooms and toasted sesame seeds. A light, nutty Asian-style side.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Cappuccino cheesecake: a silky cream cheese filling spiked with espresso and cinnamon, set on a buttery toasted-nut crust. Espresso-bar flavor in classic New York cheesecake form.

Hearty Irish stew with browned beef, potatoes, carrots, celery, onion, and cabbage wedges simmered in beef broth. A simple, warming one-pot dinner.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

Blueberry batter cake bakes its own sauce as boiling water poured over a sugar-cornstarch topping creates a syrupy blueberry layer beneath the risen cake. A self-saucing pudding cake.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Skirt steak with radishes in mustard sauce braises whole radishes and their peppery greens in a quick pan sauce, topped with broiled steak, tarragon, and whole-grain mustard.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

Pan-fried beef liver with onion rings and apple slices, smothered in a dark pan gravy with hot paprika. Old-fashioned liver and onions with a sweet apple twist.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.