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1,516 easy and fully explained recipes, with +66K photos and 78 videos

List of recipes using Water: 69 recipes (gluten free)

List of recipes using Water
View this list in full images List of all the recipes

Starters

Du Barry soup
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
October 17th 2018277 K4.5 1 hour 1 min.
Hummus
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".
May 30th 2020346 K4.7 20 min.
Leek and Jerusalem artichoke soup
Leek and Jerusalem artichoke soup
Jerusalem artichoke and leek is a much rarer combination than the classic potato and leek, but it works rather well, as you will see in this recipe.
April 28th 202140 K 55 min.
Leek and potato soup
Leek and potato soup
A classic of French family cooking.
October 3rd 2010495 K5 45 min.
Mushroom velouté
Mushroom velouté
This smooth, creamy soup with its lovely mushroom flavour is quick and easy to make.
May 10th 2023158 K4 55 min.
Pumpkin (or potimarron) soup
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin.
October 13th 2010346 K4.1 1 hour 10 min.
Quick courgette soup with cheese
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
October 13th 2010274 K5 30 min.
Sorrel soup
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
May 8th 2011408 K3.8 1 hour 4 min.
Soup Cornouaillaise
Soup Cornouaillaise
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.
May 9th 202136 K 45 min.
Super-green, super-thrifty soup
Super-green, super-thrifty soup
It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense: economical, simple and a way to reduce waste.
June 24th 202044 K 55 min.
Turnip and Jerusalem artichoke soup
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.
May 22th 202539 K
Turnip top soup
Turnip top soup
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to make a soup with turnip and radish leaves.
April 10th 201967 K 45 min.
Winter vegetable soup
Winter vegetable soup
A warm, comforting winter vegetable soup whose recipe can be adapted to whatever vegetables you find on the market.
March 9th 202511 K 1 hour

Sea food

Langoustine gratin
Langoustine gratin
This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the December 30th 201982 K3.9 2 hours 15 min.
Salmon chard rolls
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon August 8th 2010180 K3.8 1 hour 25 min.
Turban of sole with langoustines
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
November 23th 2014108 K4.1 1 hour 45 min.

Meat

Confit of carrots with bacon
Confit of carrots with bacon
As with any confit, these carrots are cooked long and slow. This is done in the oven in chicken stock, with the carrots rolled in a strip of bacon or cured ham that has been lightly fried.
April 16th 201760 K4.8 2 hours 35 min.
Quick chicken curry
Quick chicken curry
This curry is quick to make if you have left over cooked chicken, and is always delicious.
August 25th 2011280 K5 35 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
February 5th 2017154 K4.5 1 hour 5 min.
Sausage and mashed potatoes
Sausage and mashed potatoes
Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.
June 8th 20259,509 45 min.
Steak burger topped with egg
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
June 22th 2013269 K4.9 55 min.

Miscellanous

Cassoulet
Cassoulet
Cassoulet is typical, even emblematic, of southern French cuisine. It is a "slow food" casserole in which meat and vegetables, particualrly dried beans, are cooked together for a long time. Here is a simplified version of this famous dish.
September 17th 2021225 K4.1 16 hours 9 min.
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with diced vegetables and flax seeds
Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
February 21th 2011265 K 14.2 1 hour 50 min.
Morel risotto with Vin Jaune and Mont d'Or
Morel risotto with Vin Jaune and Mont d'Or
This is a rather special risotto recipe with Morel mushrooms, cooked with Jura Vin Jaune wine, and with Mont d'Or cheese added just before serving to make it extra creamy. With the trio of morels, Vin Jaune and Mont d'Or, this is an ideal way to bring together the delicious flavours of the Franche-Comté region.
September 4th 201870 K3.8 1 hour 55 min.
Spaghetti Bolognese
Spaghetti Bolognese
Spaghetti "bolognese" (after the town of Bologna, Italiy) is a well-known dish, but so often amounts to nothing more than pasta topped with minced meat in a plain tomato sauce. Here is a more traditional version, in which the sauce is made with tomatoes, herbs, red wine and - of course - meat.
September 29th 2022120 K3.8 1 hour 20 min.

Desserts

Caramel rice pudding
Caramel rice pudding
We start with a classic rice pudding and add beaten eggs, this is poured onto hot caramel in the bottom of a dish, and then cooked in a bain-marie in the oven until firm like a cake.
February 11th 2011265 K5 1 hour 40 min.
Dandelion flower jelly
Dandelion flower jelly
With dandelion flowers and a hint of lemon, here's how to make a delicate and surprising jelly, which in franche-comté (eastern France) is called "cramaillote", or sometimes "dandelion honey".
April 27th 202512 K 1 1 hour 50 min.
Mint and chocolate cream
Mint and chocolate cream
Inspired by the chocolate cornstarch cream, this cold cream, with the very matching flavors of mint and chocolate, will give you a delicious and quick dessert.
July 10th 202231 K 45 min.
Minted Melon
Minted Melon
It is tempting to call this a melon Mojito: little balls of ripe melon in a light Mojito-flavoured syrup with mint, rum and lime.
September 13th 201569 K4.5 45 min.
Mojito peaches
Mojito peaches
A simple fruit salad of white peaches bathed in mojito flavours: lime, rum and mint (with a delicate hint of vanilla).
August 2nd 202043 K 40 min.
Nougat
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
June 19th 2013132 K 15 1 hour 45 min.
Quick orange marmalade
Quick orange marmalade
Just oranges (organic) and sugar in this simplified marmalade recipe.
February 26th 2014164 K3.9 1 hour 15 min.

Drinks and cocktails

Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013870 K 44.7 55 min.

Recipes for kids

Italian hot chocolate
Italian hot chocolate
This delicious, custardy chocolate treat is made in minutes. A treat for kids (and big kids) to enjoy at teatime, or any other time.
April 26th 2020175 K 10 min.

Basic recipes

Butter cream
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
October 13th 2010337 K4.4 60 min.
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion. The interest of this observation is that we can imagine doing the same not only with cream. We just need water and...
September 25th 2013186 K5 15 min.
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit...
February 2nd 2016244 K3.7 1 hour 20 min.
Citrus syrup
Citrus syrup
This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts. You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.
December 30th 201980 K 1 hour 15 min.
Green parsley tahini sauce
Green parsley tahini sauce
This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.
April 8th 202058 K 9 min.
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2nd 2015482 K4.3 30 min.
Pilau rice
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.
February 21th 2011399 K 14.4 35 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010391 K 154 50 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012303 K5 15 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010334 K4.6 1 hour 15 min.
Praline
Praline
Praline is a preparation of caramelized nuts (in this case almonds), with a very characteristic flavour. Either crushed or as a paste, it is used to fill or flavour all manner of things like creams, chocolates, biscuits, etc.
August 3rd 2012275 K3.5 55 min.
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
December 30th 2019123 K3 60 min.
Quince compote
Quince compote
Quinces make an excellent compote, full of their delightful perfume and flavour. However, preparing the fruit is hard work, so here's a recipe to show you how to manage this.
November 11th 202050 K 55 min.
Red mixed pickle
Red mixed pickle
This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar.
April 29th 202056 K 1 hour 30 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.45 M 14.8 1 hour 15 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023810 K 143.5 1 hour 20 min.
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
June 27th 2010480 K2.6 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011765 K3.5 8 min.
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
October 5th 2011280 K4.3 1 hour

Tips and tricks

Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...
April 3rd 2019509 K4.9 45 min.
How to cook rice in rice-cooker
How to cook rice in rice-cooker
Cooking rice in a specially adapted "rice-cooker" is practical and quick: you don't have to watch it during cooking, it's fast (15 minutes) and the rice-cooker switches automatically to "keep warm".
February 21th 2011939 K 24.9 20 min.
How to fry eggs well
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.
March 11th 2018517 K 14.6 20 min.
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21th 2011263 K 24.2 1 min.
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
February 14th 2012475 K3.7 30 min.
How to prepare Jerusalem artichokes
How to prepare Jerusalem artichokes
Jerusalem artichokes are quite an unusual vegetable with a strong artichoke taste, if you want to use them in a recipe, here is how to prepare them.
January 11th 202332 K 20 min.
How to rehydrate dried mushrooms
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have used morels as the example, but the same applies to any other dried mushrooms.
April 5th 2017361 K4.8 1 hour 10 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018424 K4.8 7 min.

World recipes

Chicken nems
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like...
April 6th 2017521 K3.8 2 hours 25 min.
Minestrone
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
May 29th 2011184 K4.3 3 hours 30 min.
Nachos
Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.
November 4th 202055 K 1 hour 6 min.
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
February 21th 2011360 K4.1 2 hours 60 min.
Papadums
Papadums
Papadums (pronounced "poppadoms") or papad are very thin, crisp Indian crackers. They are often served as an aperitif snack in Indian restaurants. The tricky part of making them at home is rolling them out thinly enough.
June 26th 2014113 K4.5 25 min.
Sushi
Sushi
Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls of rice topped with raw fish, and maki: a nori seaweed roll filled with rice and other delicious ingredients.
October 13th 2010350 K4.5 1 hour 40 min.
Taos hotpot
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
January 10th 201854 K 3 hours 15 min.
Vietnamese prawns
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.
May 26th 2013161 K4.3 55 min.

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