829 water recipes

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Stovetop popcorn popped in garlic-infused oil, then tossed with cayenne, cracked black pepper, and hot sauce butter. This fiery, crunchy snack blows microwave bags out of the water.

Homemade Parmesan crackers with just 5 ingredients: butter, flour, Parmigiano-Reggiano, egg yolk, and water. Crisp, savory, and golden brown. A from-scratch snack for cheese boards and soups.

Soft, pillowy Czech-style yeast dumplings (knedliky) made from bread flour, milk, egg, and yeast. Simmered in boiling water and sliced thick to soak up gravies and sauces.

Two-ingredient Indian chapati (phulka): whole wheat flour and water rolled thin and cooked in a dry skillet. Press with a towel for the puff that makes phulka phulka.

Homemade peach preserves with three ingredients: ripe peaches, sugar, and water. No added pectin needed; the fruit's natural juices thicken into a glossy, spoonable preserve as the sugar concentrates.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Fluffy homemade marshmallows made with just gelatin, sugar, and hot water for pillowy Sri Lankan sweets. Whipped into cloud-like perfection in minutes, then dusted with powdered sugar.

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Mexican fideo is the classic toasted-noodle soup-pasta: thin vermicelli coils browned in oil, then simmered in tomato sauce and water with onion and garlic. Comforting 30-minute Mexican kitchen staple.

Campfire coffee made the old cowboy way with just water and coarse ground beans. No filter, no machine, no fuss. The classic camping brew that wakes up the woods.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Fluffy homemade marshmallows from just gelatin, sugar, water, and vanilla, boiled to a syrup and whipped into pillowy clouds. No corn syrup, and far softer than anything from a bag.

These mouth-watering crepes are filled with raspberry sauce and drizzled with creamy orange syrup. No one can resist these deliciously warm crepes to be a starter of the day.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.