Recipes with water

Warm and soft pears poached in wine with vanilla and blue cheese.

Lentil and Spanish rice enchiladas wrapped in corn tortillas, smothered in red enchilada sauce, and baked under melty cheese. A budget-friendly vegetarian main that uses pantry staples and pulls together with one pot and one pan.

Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.

Creamy baked noodle casserole with spinach, yogurt, cottage cheese, and melted cheddar on top. A low-fat vegetarian dinner for two that's cozy and satisfying.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Quick-pickled Japanese-style radish greens with a salt-sugar brine and a splash of soy sauce. Zero-waste side dish ready in 30 minutes that tastes nothing like the leaves you almost threw out.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Herb-crusted beef brisket rubbed with rosemary and thyme, braised with onion, carrots, and celery until fork-tender, then sliced thin and layered in barbecue sauce. Feeds 12 hungry folks.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.