8,464 su gai recipes

German herring salad layered with tart apples and onions in a tangy sour cream and yogurt sauce, marinated 5 hours and topped with fresh dill. A classic Northern European cold fish salad.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

Pickled Zante grapes (Champagne grapes) in a sweet champagne vinegar brine with allspice. Cocktail garnish and cheese-board jewel that keeps for months.

Retro Jello salad layering apricot gelatin with cream cheese, pineapple, and Cool Whip for a make-ahead side that sets in stages.

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.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Silky Bavarian vanilla cream dessert set with gelatin and enriched with vanilla ice cream. Unmold and serve with fresh fruit.

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.

Buttery and fluffy Boston cake, everyone loves it!

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

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.

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.

Food for the Gods: a Filipino-style date and walnut pudding baked in a water bath with whipped egg whites for a light, souffled texture. Served cold with whipped 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.