563 water recipes

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Steak with Green Peppers and Water Chestnuts recipe

A classic Chinese stir-fry of wine-marinated shrimp with crisp snow peas, crunchy water chestnuts, ginger, and soy sauce in a light glossy sauce. Quick, healthy, and full of snap and texture.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Linguine with clams in a peppery watercress and white wine sauce with garlic and green onions. A light, briny pasta dinner for two that comes together in under 30 minutes.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

There are many renditions of pistachio cake, but I believe this one to be the original. Through the years, Mum would always ask what kind of cake I would want for my birthday. My answer would almost always be "pistachio cake." To this day, this is one of my all-time favorites.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

A vibrant, refreshing salad combining crisp carrots, juicy oranges, peppery radishes, and fresh cilantro, tossed in a zesty citrus dressing with a hint of orange blossom water and cinnamon. Perfect as a light side dish or a healthy lunch, served with warm pita bread.

Baked eggs nestled in a bed of spinach and cheese with texture from carrots and water chestnuts - it's a low-calorie twist on Florentine you won't want to miss! Great for a weekend breakfast that uses items one has hanging around in the pantry.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Bring out the wok and try this savory dish that will have you throwing out take-out coupons!