1,251 water recipes

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

Flaky pastry tart crust made with grapefruit soda instead of water. A 4-ingredient shortening crust that blind bakes golden in 20 minutes. The carbonation keeps the dough light and tender.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

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.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Asian sweet and sour bell peppers stir-fried with garlic, ginger, scallions, and a lemon-tamari-honey sauce. A quick low-calorie vegetable side for rice or noodle bowls.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

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

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Homemade orangeade with orange juice, lemon juice, and honey dissolved in water with fresh orange slices. A natural citrus drink with no refined sugar, ready in 10 minutes.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.