Recipes with water

Homemade strawberry ice made with fresh berries, simple syrup, and citrus juice. A no-churn frozen dessert with pure fruit flavor and no dairy needed.

Cream-style potato soup with diced potatoes, celery, onion, dill, and chives. Made creamy with skim milk and flour, no actual cream required. Lighter than traditional potato soup.

Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Old-fashioned yeast-risen coffee cake topped with cinnamon-sugar cream that bakes into a custardy crust. The yeast version is fluffier than batter coffee cakes, with a tender, brioche-like crumb.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

Serve up this scrumptious side dish at your next barbecue or family gathering.

Perfect salsa to go with meats, sides, etc. Make it your own! A plus is they are all natural ingredients and have veggies!

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.

Pickled green mangos in a sweet-sour brine with vinegar, sugar, Hawaiian salt, and Chinese five spice powder. A tangy island-style preserve that's ready in 2 to 3 days.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

Frozen fruit yogurt dessert built from raspberry puree, low-fat yogurt, apple juice concentrate, lemon, and beaten egg whites for lift. Lighter than ice cream, naturally sweetened, and endlessly variable.