8,464 su gai recipes

Hawaiian macadamia nut cheesecake with a graham-macadamia crust, lilikoi (passion fruit) sauce, and strawberry sauce. A tropical island dessert with two fruit sauces.

Homemade Caesar salad dressing mix with lemon zest, oregano, garlic, and Parmesan. Shelf-stable dry blend ready to shake into dressing whenever you need it.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

These are very delicious cookies, we always cook them. Everytime they go very well.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

Layered banana pineapple dessert: a no-bake 9x13 with graham crust, sliced bananas, vanilla pudding with cream cheese, crushed pineapple, and a fluffy whipped topping. Feeds a crowd of 15.

Chilled strawberry soup blended with red wine, plain yogurt, and sugar. A no-cook summer dessert soup that chills overnight for deep berry flavor.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Crisp mixed greens topped with sweet mandarin oranges, jewel-toned raspberries, and toasted almonds, all tossed in a bright citrus vinaigrette. A light, vibrant side salad ready in 10 minutes.

This old-fashioned yellow squash pie sneaks garden-fresh squash into a sweet custard filling with coconut and lemon. A Southern secret that turns summer squash into the most unexpected dessert your family will ever fight over.

Old-fashioned blackberry shrub, a sweet-tart fruit syrup mixed with lemon juice. Serve over ice, top with club soda, or float a scoop of sherbet for a colonial-era refreshing drink.

Five-ingredient baked chicken smothered in a sweet and spicy picante glaze with brown sugar and Dijon mustard. On the table in 30 minutes, this weeknight winner pairs with fluffy rice.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

Lime shortbread cookies with white chocolate drizzle and toasted almonds. Buttery shortbread triangles with a zingy citrus kick and a snowy chocolate finish. Gift-worthy and crowd-pleasing.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.