8,299 su gai recipes

Fudgy cocoa brownies with a full cup of melted butter, four eggs, and optional chopped nuts. One bowl, no melting chocolate, and the edges pull away when done.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Frozen mango daiquiri blends fresh mango with dark rum, lime, and frozen milk cubes for a thick, creamy tropical cocktail. The poolside drink that turns ripe mangoes into a glass of vacation.

Easy to make homemade almond that tastes better than anything you can buy at the store. Simple, natural, just one ingredient.

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Rich, creamy homemade fudge with semi-sweet chocolate, marshmallow cream, and chopped walnuts. Chills to a smooth, melt-in-your-mouth square in about an hour. Try the mocha almond variation too!

Hear these three ingredients, and use them to make brownies.... Chocolatey, creamy, rich...

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Smoky roasted eggplant blended with garlic, pomegranate juice, and warm paprika into a silky spread. This easy aubergine pate is ready in 45 minutes with just 6 ingredients.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.