10,000 su gai recipes

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

Keftes de prassa, Sephardic leek meatballs with ground beef, cumin, turmeric, dill, and sesame seeds. Pan-fried and served with lemon wedges or vinegar.

Stromboli stuffed with ham, salami, provolone, and mozzarella in frozen bread dough with Italian herbs. Golden, buttery, and ready in 35 minutes. Serve with marinara.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

No-oil spice cake using a box cake mix with applesauce replacing the oil and cinnamon for warm spice. A 5-ingredient, lower-fat cake hack that stays moist.

Abby's Chocolate Cake: a classic two-layer chocolate cake with sour cream for tang, frosted in cooked fluffy white seven-minute frosting. Vintage American birthday-cake territory.

White pizza loaded with garlic-sautéed broccoli, ricotta, cheddar, mozzarella, and Parmesan on a sesame-edged crust. Three cheeses, one seriously good homemade pizza night.

Beef filet mignon en croute stuffed with blue cheese butter and wrapped in golden puff pastry. A classic dinner-party showstopper with garlic and chives.

Smoke-cooked pork ribs rubbed with Chinese five-spice dry rub and glazed with sweet BBQ sauce. Fall-off-the-bone tender with Asian flavors, perfect for outdoor cooking.

Cinnamon flop: a simple old-fashioned breakfast cake with a pancake-like batter topped with cinnamon sugar and melted butter. Quick, sweet, and nostalgic.

Tender buttermilk muffins bursting with fresh ginger cooked in sugar and bright lemon zest. Inspired by the famous Bridge Creek restaurant. Warm, zingy, and gone before they cool.

Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Parmesan squash cakes pan-sear crispy-edged patties of shredded yellow squash, shallot, parsley, and grated Parmigiano, then finish in the oven. A low-carb vegetarian side or brunch bite.