8,299 su gai recipes

Broiled bananas au gratin over a smooth vanilla-lemon cottage cheese base, topped with graham cracker crumbs and cinnamon. A low-calorie warm dessert ready in 20 minutes.

Fluffy puff pasty filled with red plum and almond, after baking it comes out juicy inside and crispy outside, topped with cream and sour cream mixture, giving the extra creaminess!

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Creamy homemade coffee fudge topped with a glossy layer of melted chocolate and chopped nuts. Old-fashioned candy-making that yields about 49 squares of pure indulgence.

German braised red cabbage in red wine with apples, cinnamon, and cloves. Sweet-tart Rotkraut simmered until tender but still crisp, a classic side for roast pork or sauerbraten.

A lighter take on chocolate mousse using cocoa powder, almond extract, and fluffy whipped topping set with gelatin. Rich chocolate flavor, airy texture, fewer calories than the classic.

Fudgy peppermint brownies with crushed candy canes, unsweetened chocolate, and chopped nuts folded into the batter. A chocolate-mint treat ideal for holiday baking and cookie tins.

Everyone loves ice tea, so treat your neighbors with this icy drink that will cool you off this summer!

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.

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

Candied grapefruit or orange peel: citrus peel blanched five times to remove bitterness, simmered in sugar syrup until glossy, and rolled in granulated sugar. Old-school edible gift, zero waste.