9,318 su gai recipes

Watermelon punch combines fresh watermelon balls and juice with brandy, simple syrup, and lemon-lime soda, served in a hollowed-out watermelon shell. A showstopping summer party drink for backyard crowds.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Fresh raspberry pie suspends 5 cups of raw berries in a glossy raspberry gelatin glaze inside a graham cracker crust. No-bake summer dessert that lets the fresh fruit shine.

A no-egg, no-butter, no-milk chocolate cake you can mix right in the pan. Eight pantry staples, 40 minutes, and zero cleanup headaches. The classic "wacky cake" that's been saving dessert since the Depression era.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Mom's black bottom pie with a chocolate custard base and vanilla chiffon top in a baked pastry shell. Old-school two-layer dessert from the heyday of American diner pies. Walnut garnish optional.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

A vibrant green onion dressing blitzed smooth from scallions, Dijon, garlic, and champagne vinegar with a slow stream of olive oil. Punchy and bright, it wakes up mild greens like iceberg and Boston lettuce.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Why only use tuna for sandwiches when you try this scrumptious pasta salad that's perfect for the summer!

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

No-bake coconut candy with a secret ingredient: mashed potatoes bind coconut and powdered sugar into tiny haystacks, then get dipped in dark chocolate. Old-fashioned and surprisingly addictive.

Marinated mushroom salad in a tangy mustard-herb vinaigrette with white wine vinegar, parsley, and chives. A French-style cold appetizer that improves after hours of marinating in the fridge.