8,299 su gai recipes

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Three tomato salad with red, yellow pear, and cherry tomatoes plus mushrooms in a balsamic-mustard vinaigrette with fresh basil. A colorful, low-fat summer side.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Crunchy drop cookies loaded with crushed corn cereal and raisins or chocolate chips. Brown sugar keeps them chewy inside with crisp golden edges.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

Cinnamon apple popcorn with dried apples, pecan halves, brown sugar butter, nutmeg, and vanilla. Baked low and slow for a crispy, spiced snack mix.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Candied spiced walnuts or pecans coated in orange zest, cinnamon, cloves, and powdered sugar, then baked until dry and crunchy. A festive holiday snack or handmade gift.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

No-bake chocolate hazelnut balls made with crushed vanilla wafers, melted dark chocolate, Frangelico and toasted hazelnuts. Rolled in powdered sugar for a marbled finish. Boozy holiday cookie box staple.