Recipes with water
12,000 recipes
Black Bean Soup Chipotlesmoke
Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.
Peas Braised in Tomato (Piselli Alla Napoletana)
Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.
Master Chef Stewed Chicken
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
One Egg Omelet
One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.
Fruit-Filled Spritz
Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.
Red Pear Sorbet
Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.
Buttermilk Honey Bread
Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.
Tollhouse Cookies
Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.
Bohna Soup
Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.
Onion-Mustard Rolls
Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.
Speedy Fruit Mousse
Speedy fruit mousse made in a blender with sherbet, fruit juice, whipped cream, and gelatin. Light, airy, and set in just 30 minutes for an easy no-bake dessert.
Tangy Garbanzo Dip
Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.
Beef Pie
Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.
Clubwoman's Cake
Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.
Lemon Herbed Chicken
Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.
Maple Applesauce
Maple applesauce simmers peeled apples with cinnamon sticks and a splash of maple syrup. Just four ingredients, no added sugar beyond the syrup. Serve warm over potato pancakes or regular pancakes.
Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.
Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.
Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.
Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.
Buttermilk honey bread with a tender, slightly tangy crumb from buttermilk and subtle sweetness from honey. A hand-kneaded artisan loaf recipe that makes two beautiful oval loaves.
Classic Tollhouse cookies with chocolate chips, walnuts, brown sugar, and butter. Crunchy, crumbly, and baked to a golden crisp with vanilla and a touch of hot water.
Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.
Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.
Speedy fruit mousse made in a blender with sherbet, fruit juice, whipped cream, and gelatin. Light, airy, and set in just 30 minutes for an easy no-bake dessert.
Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.
Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.
Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.
Lemon herbed chicken made in a pressure cooker with parsley, oregano, basil, celery leaves, and black olives. Tender, fall-off-the-bone chicken in just 8 minutes under pressure.
Maple applesauce simmers peeled apples with cinnamon sticks and a splash of maple syrup. Just four ingredients, no added sugar beyond the syrup. Serve warm over potato pancakes or regular pancakes.
