Recipes with water
12,000 recipes
Parmesan Veal
Veal Parmesan with breaded pan-fried cutlets baked under a homemade tomato basil sauce, thin slices of mozzarella, and a finishing sprinkle of Parmesan. A from-scratch Italian-American classic.
Spice Bars
German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.
Honey Dainties (Melomakarona)
Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.
Sadye's Dill Pickles
Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.
Spiced Chicken & Rice
Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.
Two-Bean Corn Chili
Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.
Tropical Bulgar
A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.
Viv's Raisin Pie
Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.
Rice Salad #2
Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.
The Basic Bagel
Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.
Spicy Harvest Pie
A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.
Cinnamon Breakfast Braid
Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.
Skillet Paella
Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.
Preserved Grape Vine Leaves
Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.
Raisin Buglur Pilaf
Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.
Fresh Fruit Crunch
Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.
Veal Parmesan with breaded pan-fried cutlets baked under a homemade tomato basil sauce, thin slices of mozzarella, and a finishing sprinkle of Parmesan. A from-scratch Italian-American classic.
German-style honey spice bars with cinnamon, allspice, cloves, ground almonds, and lemon zest, finished with a rum-almond glaze. These keep for weeks in a sealed container, making them ideal holiday baking.
Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.
Old-fashioned crock dill pickles made with a simple hot brine of water, salt, vinegar, and black pepper. A Pennsylvania-style recipe that layers cucumbers with fresh dill stalks.
Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.
Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.
A bright, zesty bulgur salad dressed with lime juice, cumin, and oregano, tossed with red bell pepper, scallions, and fresh parsley. Vegetarian, diabetic-friendly, and refreshing.
Old-fashioned raisin pie with plump fruit simmered in brown sugar, cinnamon, and orange juice, sealed under a flaky double crust. A pantry-staple Amish dessert known as funeral pie.
Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.
Chewy, crusty homemade bagels made the traditional way with boiling and baking. Just flour, yeast, water, and salt for that authentic New York bagel shop texture.
A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.
Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.
Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.
Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.
Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.
Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.
