602 water recipes

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Healthy turkey burgers bulked up with sauteed onion, celery, and garlic, bound with cracker crumbs and egg white. Low-fat, water-sauteed vegetables keep the patties moist without added oil.

Takes about 45 min. to make, plus another 12 - 15 minutes to finish cooking. Makes a very chunky, hearty stew. Adding more water will make it a soup.

Microwave Irish coffee for two: instant coffee, hot water, Irish whiskey, and brown sugar in a mug, topped with whipped cream. Ready in five minutes, no kettle required.

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

Shinina is a traditional Middle Eastern salted yogurt drink made with just plain yogurt, water, and salt served over ice. The simplest, most refreshing cooler for hot days. Ready in 10 minutes.

This easy slow cooker stuffing uses cream of mushroom soup and earthy canned mushrooms to create rich, moist bread dressing without fussing over oven temperatures or timing.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

Classic West Indies crab salad marinated in olive oil, vinegar, and ice water with sweet onions. A Gulf Coast favorite with just 6 ingredients that lets fresh crab shine.

Frozen juice cubes made from pineapple juice or any fruit juice. Use instead of regular ice to chill drinks without watering them down. A simple one-ingredient kitchen hack.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.