9,318 su gai recipes

Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.

Old-fashioned molasses gingersnaps with deep molasses flavor, a full tablespoon of ground ginger, and that signature crackled top. Crisp at the edges, slightly chewy in the center.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Pickled blueberries in a sweet cider vinegar brine with cinnamon and pickling spices. Refrigerator pickles that are ready after an overnight soak.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

No-bake orange cheesecake with cottage cheese, banana, orange juice, and gelatin on a bran-crumb crust. A lighter, low-calorie dessert topped with fresh citrus and berries.

Beans with rare steak and pesto: grilled steak sliced rare over mashed cannellini beans with fresh basil-parsley pesto. A Tuscan-style dinner that's lean, protein-heavy, and deeply savory.

Sweet and spicy dill pickles made by slicing store-bought dills and repickling them in a hot sugar-vinegar brine with mixed spice and onion. Ready in 24 hours.

Classic rhubarb pie with a lattice crust and orange pastry made by swapping water for orange juice in the dough. Tart, sweet, and best served warm with vanilla ice cream.

Sweet ricotta filling with orange zest and mini chocolate chips piped into sugar ice cream cones. A no-bake, no-fry cannoli hack that kids can help make in 10 minutes flat.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.