10,000 su gai recipes

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

Easy London broil scores flank steak in a diamond pattern, marinates in garlic, oil, and vinegar, then grills hot for a quick steak dinner. Six ingredients, no fuss.

Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.

Velvety Kahlua cheesecake with coffee liqueur, whipping cream, and a buttery zwieback crust. Baked until barely set, then slow-cooled for a silky, boozy, after-dinner showstopper.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

A light, no-bake raspberry cheesecake with a graham cracker crust, folded whipped cream, and a touch of Grand Marnier. Silky, fruity, and set with gelatin.

Vassar fudge is the old-school college dorm chocolate fudge made with sugar, cream, unsweetened chocolate, and butter. The original 4-ingredient recipe that started a century-old tradition.

Deep fried cod in a light egg batter with sesame seeds. Cod fillets are dipped in a simple flour and egg coating, then fried golden brown for a crispy, flaky fish dinner.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Homemade cherry liqueur with just three ingredients: Bing cherries, sugar, and vodka. Layer them in a jar and wait three months for a rich, fruity spirit.

Nectarine-orange marmalade simmers ground nectarines and oranges with sugar into a glossy, peel-flecked spread. A small-batch summer preserve that yields four half-pints of bright, fragrant jam.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

A sweet relish that is made with cranberries, oranges and walnuts. Makes the perfect condiment for burgers and sandwiches!

Bourbon eggnog pie: chiffon-style holiday dessert with custard spiked with bourbon and brandy, lifted with whipped egg whites and folded with whipped cream. Topped with more whipped cream and grated nutmeg.

Finnish butter cookies with almond extract, brushed with egg white and topped with sugar and ground almonds before baking. Delicate, crisp shortbread-style cookies with a nutty sparkle.