10,000 su gai recipes

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.

Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.

Ultra-rich New York-style cheesecake with a chocolate cookie crust, three cups of sour cream, and a splash of bourbon. Silky, dense, and crack-free thanks to a slow oven cool-down.

Mung dahl with turmeric, garlic, ginger, and a tadka of cumin seeds in ghee. A classic Indian lentil dish that simmers into a creamy, warming bowl of comfort.

Microwave sweet potato casserole with mashed sweet potatoes, pineapple tidbits, brown sugar, butter, and gooey marshmallows. The holiday classic side dish, ready in 25 minutes without ever turning on the oven.

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.

White chocolate chip cookies with macadamia nuts, chunky and bakery-sized at a third cup of dough each. Crispy golden edges with a soft, buttery center that freezes well for weeks.

Peanut butter and carrot cookies hide shredded carrot and bran flakes inside a classic fork-pressed peanut butter cookie. High-fiber lunchbox cookies kids actually finish.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.