563 water recipes

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.

Homemade white bread made from a 4-ingredient pantry bread mix plus yeast, oil, water, and an egg. Bread machine ready, with optional onion soup, brown sugar, and wheat germ variations.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

A very quick, easy and simple meal. Use a high-quality olive oil for great results.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Low-fat mocha chip muffins with cocoa, instant coffee, and semi-sweet chocolate chips. Applesauce replaces most of the oil for a tender, fudgy crumb under 100 calories per muffin.

Easy crock pot potato soup. Serve with chopped green onions and slice cheddar cheese. SUPERB! Absolutely wonderful.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Simple bread machine white bread made with milk, water, and your choice of butter or applesauce for a versatile everyday loaf. Set it and forget it for soft, sliceable bread that's ready in about 3 hours with zero kneading required.

Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.

A tasty, filling and nutritious dish. It was easy to make, both the flavor and the texture were great. We had it with a few slices of homemade whole wheat bread, delicious!