9,318 su gai recipes

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

This dish is very savoury with a crunchy/chewy texture.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Aloha bread for breach machines or automated bread making machines.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Ox kidney and fresh mushrooms simmer in rich stock with rice, mustard, and a hint of sugar for this hearty British soup. Soak the kidney first to mellow its flavor.

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.