5,204 su gai recipes

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Apricot mustard combines prepared sweet-hot mustard with apricot preserves and dry mustard for an aged condiment with serious bite. A three-ingredient project that mellows beautifully over weeks.

Retro fruit pie with sour cherries, crushed pineapple, bananas, and cherry Jello in a graham cracker crust topped with whipped cream. A vintage no-bake dessert that brings the church potluck right to your kitchen.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Chewy bar cookies with crunchy bran flakes in the dough and a layer of strawberry jam baked in the center. Old-fashioned lunchbox treats that come together in 45 minutes.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Pizza-flavored bread machine loaf packed with chopped pepperoni, provolone, and Parmesan. Oregano and garlic make the whole kitchen smell like a pizzeria.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

Easy, spicy-hot cold noodles for summer -- This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads.

Homemade barbecue sauce with tomato juice, vinegar, Worcestershire, dry mustard, paprika, and cayenne. Simmers in 15 minutes. Enough to coat 3 pounds of ribs. A family original.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.