8,464 su gai recipes

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

Rich chocolate brownies topped with a lemon-chocolate frosting loaded with chopped pecans. The lemon juice in the frosting adds a bright, unexpected twist to fudgy brownies.

A cherry twist on classic tiramisu with espresso-soaked ladyfingers layered with whipped cream, chopped semi-sweet chocolate, and fresh Bing cherries. No baking required.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Buttery pecan shortbread cookie balls dipped in vanilla frosting and rolled in tinted coconut. Melt-in-your-mouth tender, baked low and slow, and perfect for holiday cookie exchanges. Makes 48.

Rich cocoa brownies topped with a mocha frosting made with instant coffee and cocoa powder. Fudgy, intensely chocolatey squares with a glossy coffee-spiked icing.

Irish tea cake with cream cheese and buttermilk batter studded with dried currants, finished with a bright lemon glaze. Tender crumb that keeps for days.

French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.

Molded chocolate mousse set in a loaf pan with gelatin, coffee, rum, and whipped egg whites for lift. Sliceable dinner-party dessert topped with vanilla whipped cream.

Lighter ricotta cheesecake with a ginger graham crust, orange-scented filling, and tangy buttermilk. All the richness of a classic, without the cream cheese overload.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.