8,464 su gai recipes

Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Three-ingredient chocolate cookie crumb pie shell with butter and sugar. The fast, no-roll crust for cream pies, ice cream pies, and chilled desserts. Ready in 20 minutes.

A simple and delicious drink made with hot coffee, honey and sesame seeds.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

No-bake English toffee refrigerator cake with rich chocolate mousse, graham cracker crumbs, and pecans, chilled for 24 hours. A make-ahead icebox dessert.

Kekstorte is a classic German no-bake cookie cake layering crisp butter cookies with rum-spiked cocoa-coconut cream, chilled overnight in a loaf pan until sliceable and rich.

A golden and delicious cake that will have your family begging for a second slice!

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.