8,299 su gai recipes

Classic English trifle with raspberry-jam-soaked sponge cake, brandy, sherry, silky vanilla custard, and whipped cream. A showstopping layered dessert served in a glass bowl for maximum visual drama.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

A flourless-style chocolate cake with ground almonds, rum-soaked currants, and pine nuts on top. Bittersweet chocolate and whipped egg whites create an intensely fudgy, gluten-light torte.

Old-fashioned Christmas fudge packed with candied pineapple, candied cherries, almonds, and pecans. Creamy, fruity, and nutty in every square, this holiday candy makes 80 pieces for gifting.

A stunning layered gelatin salad with orange segments, cranberry-banana, and a creamy lemon-cream cheese layer with pears, molded in a fluted tube pan. Retro potluck showstopper.

Low in fat, butternut squash contains significant amounts of dietary fiber, making it an exceptionally heart-friendly choice. It also contains potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. Importantly, the squash is very rich in beta-carotene (which your body automatically converts to vitamin A), which has been shown to protect against breast cancer and age-related macular degeneration, among other health benefits. If that was not enough, a single cup serving provides nearly 50% of the daily recommended dose of vitamin C.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Whole wheat molasses and ginger scones with raisins and yogurt, cut into heart shapes and baked until golden. A warmly spiced teatime treat.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.