Recipes with water
12,000 recipes
Ho Ho Cake
Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.
Field Greens with Shrimp, Corn & Ginger
Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.
Pasta with Smoked Mozzarella
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Lunch-Box Handwiches
Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.
King Arthur's Oysters
Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.
James' Sourdough Rye
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
Blueberry Cookies
Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.
Hearty Bean Vegetable Soup
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork & Cabbage Soup
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
Sesame Chicken Teriyaki
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
Mushroom Wild Rice
Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.
Seitan - Method I
Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.
Fast Pilaf
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Split Pea Soup with Sausage
Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.
Broccoli-Cheddar Soup
Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.
Sweet Saffron Rice (Kesari Bhaat)
Kesari bhaat (sweet saffron rice): Indian basmati rice perfumed with saffron, cardamom, cinnamon, and clove, sweetened with jaggery, and finished with almonds and currants. Traditional festival dessert.
Copycat Hostess Ho Ho cake in sheet form: chocolate cake topped with cooked-flour vanilla cream filling and finished with a glossy cocoa-fudge glaze. Childhood snack-cake nostalgia for a crowd.
Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.
Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.
Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.
Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.
Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.
Traditional homemade seitan from whole wheat flour, washed to develop pure gluten and simmered in tamari, ginger and kombu stock. Classic plant-based meat substitute from scratch.
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Split pea soup with cumin simmered until smooth, topped with pan-fried sausage. A simple 5-ingredient soup that cooks down thick and creamy without any blending needed.
Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.
Kesari bhaat (sweet saffron rice): Indian basmati rice perfumed with saffron, cardamom, cinnamon, and clove, sweetened with jaggery, and finished with almonds and currants. Traditional festival dessert.
