9,129 su gai recipes

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Very easy to make your oatmeal flour that is used in many recipes.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Nut butter cookie dough folds toasted, finely ground pecans, walnuts, hazelnuts, or almonds into a master holiday butter cookie base. Shape it into Linzer cookies, Viennese crescents, cut-outs, or thumbprints.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

Tropical fruit salad dressed with its own syrup, lime zest, and fresh lime juice. No oil, no fuss, with optional candied ginger or poppy seeds for texture.

Swordfish steaks brushed with Yucatan marinade and grilled over charcoal, topped with spicy mango salsa. A smoky, tropical seafood dinner ready in just minutes on the grill.