4,475 su gai recipes

Fresh fruit with sliced almonds, a splash of rum, and a golden broiled meringue topping. Part fruit salad, part baked Alaska. A showstopping warm dessert ready in 20 minutes.

A classic meatloaf shaped into a dome, glazed with ketchup and brown sugar, then wrapped in pappardelle pasta strips to look like a mummy. Mozzarella and olive eyes complete the spooky look.

Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Creamy blender chocolate frosting made with unsweetened chocolate and evaporated milk. No cooking, no mixer needed. Just blend until thick, rich, and silky smooth.

Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Ladies will enjoy this decadent chocolate cake made with cream cheese and chopped pecans.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Bread machine gingerbread loaf scented with molasses, ginger, and cinnamon. A soft yeasted bread (not a quick bread) with spicy holiday warmth and a tender crumb. Just dump and press start.

Homemade graham cracker pie crust with butter, sugar, and a dash of baking soda. Bakes thin and crisp, makes two crusts, and freezes beautifully for later.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Cream cheese butter cookies topped with fresh strawberry halves. A simple thumbprint-style cookie with a tender, melt-in-your-mouth shortbread base and bright berry on top.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Kosh tili are Central Asian fried dough twists (also called bow ties or angel wings) made with yogurt and eggs, deep-fried until puffed, and dusted with powdered sugar.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.