Recipes with water

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.

Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.

Cottage cheese salad sets lime Jello with cottage cheese, grated carrots, celery, onion, and salad dressing in a firm gelatin mold. A classic retro potluck side dish.

Add some Spanish taste to your cooking with these scrumptious appetizers made with ground beef and hot chili peppers.

Try this succulent quiche that's made with swiss chard, belpaese and parmesan cheese.

One-pan pork chop dinner with bacon cider gravy, egg noodles, and green beans. Boneless chops braised in apple cider with honey mustard and thyme, ready in 35 minutes.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Chicken Soup with Lemon & Ginger (Kai Tom Khing) recipe

Beef Brisket with Barbecue Sauce: a hands-off crockpot brisket cooked low for 10 hours in a Worcestershire-vinegar braise, finished with a separate ketchup-brown-sugar sauce.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

Bacardi rum cake made with yellow cake mix, vanilla pudding, pecans, and dark rum, then soaked in a buttery rum syrup. A boozy, sticky bundt cake that's a holiday classic.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.