9,129 su gai recipes

Pesto pizza appetizer with homemade basil pesto, pine nuts, and Parmesan on pre-made pizza shells. Bakes in just 5 minutes for a quick, fragrant party snack.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Creamy spinach spread with ranch-flavored cheddar cheese, crumbled bacon, and crunchy water chestnuts. A no-cook party dip that comes together in five minutes flat.

Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.

Crispy tostadas loaded with refried beans, melted cheddar, and chili con carne, then topped with cool shredded lettuce and guacamole. A 15-minute Mexican-style open-faced feast that feeds a crowd.

Four-ingredient homemade crumb crust with flour, butter, cinnamon, and a pinch of salt. Mixes in 5 minutes for a buttery, lightly spiced pie base or streusel topping.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.

Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Stuffed cheese pizza: Chicago-style deep dish with whole wheat crust hiding mozzarella and broccoli between two layers, topped with pizza sauce at the end. Inside-out flavor.

When garlic meet cheese, when bread mixes with garlic and cheese, so great!