9,318 su gai recipes

Frosted peanut butter cookies with a homemade peanut butter and powdered sugar frosting. Soft, chewy drop cookies loaded with double the peanut butter flavor.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Thai coconut rice made with jasmine rice simmered in coconut milk and coconut cream with a touch of sugar and salt. Fragrant, slightly sweet, and rich, the classic side dish for Thai curries.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Old-fashioned pickled beets in a sweet cinnamon, clove, and allspice syrup with apple cider vinegar and lemon slices. A classic pantry staple that brightens any plate.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Smoked turkey, steamed broccoli, and melted Monterey Jack rolled up in store-bought crepes and baked until gooey. This 4-ingredient, 20-minute crepe is a light, quick lunch or dinner that feels way fancier than it is.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Homemade golden peach butter with cinnamon, cloves, and lemon zest. Slow-simmered from ripe peaches and water bath canned for pantry storage. A beautiful holiday gift or toast topper.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.