Recipes with water
12,000 recipes
Saute Broccoli
Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.
Plain Sourdough Starter
Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.
Sour Cream Sauce
Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.
Crumbed Potatoes
Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.
Oatmeal Raisin Drops
Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.
Heirloom Raisin Muffins
Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.
Ribbon Strawberry Pie
Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.
Golden Raisin Loaves
Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.
Orange Cream Pie
Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.
Nut French Potatoes
Baked potato strips in a peanut butter and salt water bath that browns into a nutty, savory coating. An unusual three-ingredient side dish where peanut butter replaces oil for roasting potatoes.
Pocket Bread
Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.
Date-Topped Cake
Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.
Basic Fern Preparation
How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.
Pimiento Cheese
Pimiento cheese with a homemade cooked sweet-sour dressing instead of mayo, folded into sharp cheddar and chopped pimientos. A Southern classic with an old-school twist.
Lemon Broccoli
Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.
Easy Whole Wheat Peasant Bread
Easy whole wheat peasant bread, a no-knead loaf you just stir, rise, and bake in buttered glass dishes. Hearty and rustic with a crisp crust and soft crumb, an ideal first loaf for new bread bakers.
Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.
Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.
Quick sour cream sauce with dill and cornstarch, ready in one minute of cooking. A simple, creamy topping for fish, chicken, potatoes, or vegetables.
Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.
Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.
Old-fashioned raisin muffins made with simmered raisins and their cooking liquid folded into a buttery, creamed batter. Plump fruit and a tender crumb in every bite.
Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.
Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.
Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.
Baked potato strips in a peanut butter and salt water bath that browns into a nutty, savory coating. An unusual three-ingredient side dish where peanut butter replaces oil for roasting potatoes.
Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.
Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.
How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.
Pimiento cheese with a homemade cooked sweet-sour dressing instead of mayo, folded into sharp cheddar and chopped pimientos. A Southern classic with an old-school twist.
Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.
Easy whole wheat peasant bread, a no-knead loaf you just stir, rise, and bake in buttered glass dishes. Hearty and rustic with a crisp crust and soft crumb, an ideal first loaf for new bread bakers.
