Recipes with water
12,000 recipes
Texas Table Sauce for Barbecue
Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.
My Cabbage Soup
Hearty cabbage soup with caramelized onions, potatoes, and tomatoes. The slow-fried cabbage and onion base builds deep, savory flavor in every bowl.
Spicy Blackened Burgers
Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.
Simple Orange Muffins
Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.
Potato & Leek Soup
Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.
Home - Made Ginger Beer
This home-brew remains a favourite party drink in a Welsh
household for both adults and children.
Whacky Cakes
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Sourdough Starter I
Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.
Honey-Glazed Carrots
This simple side works with various meat main dishes.
Malai Murgh
Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.
China Almond Cookies
Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.
Cottage Pudding
Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.
Very Buttery Challah
Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.
Marshmallows
Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.
Onion Soup Gratinee
Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.
Ischil Tartlets
Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.
Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.
Hearty cabbage soup with caramelized onions, potatoes, and tomatoes. The slow-fried cabbage and onion base builds deep, savory flavor in every bowl.
Cajun-style blackened burgers crusted with cayenne, fennel, white pepper, and garlic. Cooked in a screaming-hot cast iron skillet for a charred peppered crust and finished with a Worcestershire pan sauce.
Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.
Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.
This home-brew remains a favourite party drink in a Welsh household for both adults and children.
Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.
Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.
This simple side works with various meat main dishes.
Malai Murgh: whole chicken simmered in milk, layered with butter-fried almonds, raisins, and onions, then baked in a rich egg yolk and cream custard. A Mughlai classic.
Authentic Chinese almond cookies made with lard for that traditional sandy crumb. Each cookie gets a whole blanched almond pressed in the center and a glossy egg yolk wash before baking. Includes sesame variation.
Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.
Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.
Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.
Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.
Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.
