10,000 su gai recipes

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Self-saucing chocolate pudding cake that creates its own hot fudge layer as it bakes. Pour boiling water over cocoa-sugar topped batter and the oven does the rest. Flip it for a gooey, saucy revelation.

Homemade cinnamon raisin swirl bread with mashed potato for extra-soft texture, rolled jelly-roll style with cinnamon sugar. Makes two tender yeast loaves that taste like bakery bread.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Pumpkin Frangelico cheesecake: a spiced pumpkin cheesecake on a gingersnap crust, spiked with hazelnut Frangelico liqueur and topped with a boozy sour cream layer. The Thanksgiving cheesecake adults reach for first.

Christmas kedgeree is a British Boxing Day brunch classic: flaked smoked fish folded with cooked rice, curry powder, cream, and hard-boiled eggs. An Anglo-Indian tradition from the Raj that holds up as holiday comfort food.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Satisfy your sweet tooth with this simple recipe that will be in your cookbook once you're done!

Stuffed chicken breast wrapped in puff pastry with a spinach, cream cheese, garlic, and basil filling. A golden, flaky main dish that looks impressive but comes together in 40 minutes.

Walnut fudge cookies (British-style biscuit fingers): a buttery shortbread base studded with walnuts and topped with a quick brown sugar fudge. Tea-time treat that slices clean.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Eggnog mousse with rum, brandy, nutmeg, and whipped cream set with gelatin. A light, airy holiday dessert topped with crushed peppermint candies that tastes like eggnog in cloud form.

A decadent cake that is buttery, moist, rich and delicious.