Recipes with water

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Boozy Southern Comfort bundt cake with a buttery liqueur glaze and crunchy pecans. Semi-homemade, impossibly moist, and a guaranteed crowd-pleaser for any gathering.

Mexican beef casserole with corn, olives, and chili powder topped with a cheesy cornmeal biscuit crust. A freezer-friendly weeknight dinner that bakes into a bubbly, golden one-dish meal.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Moist applesauce cake spiced with cinnamon and cloves, spiked with instant coffee, and topped with a creamy coffee buttercream frosting. A one-bowl spice cake that bakes in 30 minutes.

A great light snack that is perfect for a day at the beach or some quiet time on your porch.

Raisin walnut stuffing for turkey: plump raisins, toasted walnuts and sage-scented bread cubes bound with butter and chicken broth. Sweet-savory Thanksgiving classic, makes 10 cups.

Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Carthusian dumplings made from stale kaiser rolls soaked in lemon-milk custard, breaded, deep-fried, and rolled in cinnamon sugar. A classic German dessert.

Old-fashioned chicken corn chowder made from scratch with chicken wings simmered into rich broth, sweet corn, and a finish of bright fresh parsley. Just five ingredients and pure comfort.

Classic moussaka casserole with layers of fried eggplant, spiced ground beef and lamb in red wine tomato sauce, and a rich bechamel with egg yolks and lemon juice. Topped with a golden Parmesan crust.

Gulyassuppe: a Viennese-style goulash soup with paprika, caraway, marjoram, stewing beef, potatoes, bacon, and sliced frankfurters. Hearty Central European soup finished with lemon juice.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Creole shrimp stew with a peanut-brown roux, the holy trinity of celery, onion, and bell pepper, and tender shrimp simmered just until pink. Served over hot rice.