9,129 su gai recipes

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Crisp whole wheat oatmeal cookies spiced with ginger and allspice, made with bran and brown sugar. Egg-free and simple to roll and cut, these British-style biscuits are wholesome comfort in every bite.

Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Heat wave spaghetti sauce is a no-cook tomato sauce with fresh basil, lemon verbena, garlic, and grated gouda. A summer pasta that uses the heat of cooked noodles to warm the marinated sauce.

Broiled bananas au gratin over a smooth vanilla-lemon cottage cheese base, topped with graham cracker crumbs and cinnamon. A low-calorie warm dessert ready in 20 minutes.

White cake mix studded with chopped Oreos and layered with homemade vanilla frosting. A two-layer cookies and cream celebration cake that comes together with minimal fuss.

Old-world warm beer soup spiced with cloves, cinnamon, and lemon zest, thickened with milk, flour, and egg yolk. A traditional European comfort drink-meets-soup.

Spicy roasted almonds glazed with sherry, sugar, Worcestershire sauce, and Angostura bitters, then tossed with cumin, chili powder, and cayenne. An addictive cocktail party snack.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Bianco Mangiare is a layered Italian dessert with sponge cake, vanilla-cinnamon milk pudding, chocolate sprinkles, pecans, and cherries. Served cold, this elegant no-bake treat is pure old-world charm.

Homemade flatbread with a slow-rise yeast dough using just five ingredients. Chewy, pillowy, and versatile enough for wraps, pizza, or dipping alongside any meal.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.