8,464 su gai recipes

Fresh peach tart with a buttery cinnamon shortcrust and glossy apricot glaze. Hand-creamed dough baked blind, then filled with ripe peach slices for an elegant French-style dessert.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Instead of reaching for the margarine, try this sweet butter that is sure to a kick to sandwiches or toast.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Fluffy two-egg omelet stuffed with chopped shrimp, melted Monterey Jack cheese, scallions, and fresh parsley. A protein-packed breakfast or brunch that comes together in minutes.

Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Buttery shortbread cookies studded with spiced mincemeat and finished with sweet vanilla glaze. Festive holiday treats that taste like Christmas in every crumbly bite.

Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Green tomato puree simmered two hours with just water and sugar, then blended smooth. A tangy pasta sauce that turns unripe end-of-season tomatoes into something worth keeping. Freezes beautifully.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.