9,129 su gai recipes

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Potato fudge uses mashed potatoes as the secret binder in a chocolate candy rolled in coconut or walnuts. A Depression-era confection that works better than it has any right to.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Double chocolate granita with cocoa, semi-sweet chocolate, and warm spices. Italian-style icy frozen dessert that scrapes into chocolate snowflakes.

A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.

Creamy grilling sauce for lobster tails made with mayonnaise, ketchup, lemon juice, and Worcestershire. Whip it up in 5 minutes and brush it on for charred, tangy, buttery lobster off the grill.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Easy apple bundt cake with cinnamon-layered fresh apples, orange juice, and no eggs or butter. A one-bowl brunch cake that looks impressive with minimal fuss.

Homemade pizza dough made from scratch with yeast, rolled thin, and baked crisp with pizza sauce, mozzarella, and oregano. An Italian-American classic that's simple enough for any weeknight.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.