Menu

How to Eat in a Drought

Water conservation. It's kind of a big deal. Here's how cooking can help.
  • Three slices of maple roasted tomato toast with goat cheese and mint.
    Photo by Tara Donne, food and prop styling by Ali Nardi
    1/9

    Maple-Roasted Tomato Toast with Goat Cheese and Mint

    One more reason to love tomatoes: Unlike some other water-gulping vegetables, [tomatoes can thrive in relatively dry environments] (http://extension.oregonstate.edu/gardening/some-vegetables-require-less-water-others), making them a smart choice when water is scarce. The ricotta and maple syrup? Those are added bonuses.

    Get This Recipe
  • Photo by Romulo Yanes
    2/9

    Eggplant, Green Olive, and Provolone Pizza

    How do you improve on a good, cheesy pizza? When you grill it and top it with smoky eggplant (a drought-friendly vegetable), it's certainly a good start.

    Get This Recipe
  • Michael Stadler
    3/9

    Roast Chicken with Carrots

    A serving of lamb requires 677 gallons of water. A serving of beef? 850 gallons. But chicken only needs 133 gallons per serving. So, you know, eat more chicken.

    Get This Recipe
  • Photo by Chelsea Kyle, food styling by Michelle Gatton, prop styling by Alyssa Pagano
    4/9

    Broccoli Slaw With Miso-Ginger Dressing

    One-bowl dishes are great for saving water, because fewer dishes mean less water for clean up. And this salad skips lettuce, which uses a lot of water to wash.

    Get This Recipe
  • Photo by Romulo Yanes
    5/9

    Black-Bean Burgers

    Beans pack a lot of protein and grow well in even the driest conditions (take that, beef). To get an amped up burger flavor, use cumin and cayenne in the mix.

    Get This Recipe
  • Ture Lillegraven
    6/9

    White Beans and Charred Broccoli with Parmesan

    This salad gets its heartiness from charred broccoli and white beans, both of which don't require as much water as other vegetables.

    Get This Recipe
  • Hans Gissinger
    7/9

    Portuguese Chicken

    Instead of simmering in lots of water, this one-pot Portuguese classic cooks in port and red wine. And that's a sacrifice we're completely okay with.

    Get This Recipe
  • 8/9

    Chicken with Figs in Ras-el-Hanout and Couscous

    What makes this delicious? The sweet-and-savory combination of chicken and figs. What makes it good for water conservation? The couscous, which uses much less water than pasta.

    Get This Recipe
Read More
This Week's Recipe Plan: No-Cook Summer Classics
This Week's Recipe Plan: No-Cook Summer Classics
Because sometimes you don't want to cook. But you always want to eat.

Adina Steiman

3 Ways the Home Cook Can Help Solve the Water Crisis
3 Ways the Home Cook Can Help Solve the Water Crisis
From menu planning to washing the dishes, home cooks can use less water every step of the way.

Tommy Werner

What Home Cooks Don't Know About Food Waste—and How It Can Help Them
What Home Cooks Don't Know About Food Waste—and How It Can Help Them
Researchers have figured out who's to blame for all the food we waste in this country: it's the home cooks. All that waste is a problem. It's also an opportunity.

David Tamarkin

The Most-Saved Recipes in the Epicurious App in June
Like hummingbird cake and a steak salad with feta dressing.
15 of Our Favorite Alison Roman Recipes
From German potato salad to the “best halibut.”
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.