Recipes with water

Oat date nut bread for the bread machine with rolled oats, chopped dates, walnuts, and cinnamon. A naturally sweet, hearty loaf with chewy fruit and crunchy nuts in every slice.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Upside-down apple tart with caramelized Golden Delicious apples on a flaky cake-flour crust, finished with a brown sugar yogurt drizzle. A lighter take on classic tarte Tatin.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Warm Upside-Down Cheesecakes with Pineapple S recipe

Frankfurter Kranz: a traditional German ring cake with three rum-soaked sponge layers, a rich egg-yolk buttercream filling, and a crunchy almond praline crown. The classic Frankfurt coffee-table cake.

Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.

Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Maple syrup pie with a silky stovetop custard filling poured into a pre-baked shell. Pure maple syrup, butter, and a single egg cook into glossy, caramel-deep filling in 10 minutes.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice