9,129 su gai recipes

Pecan cheese crisps made with sharp cheddar, dry mustard, and cayenne. A slice-and-bake savory cracker that makes 84 crispy, cheese-packed rounds.

Shrimp cheese pate with tiny Danish shrimp, soft cheese, sherry, and black pepper beaten until smooth. A no-cook Scandinavian-style appetizer spread ready in 15 minutes.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Bite-sized baked turkey meatballs seasoned with curry powder and served with a cool yogurt-chutney dipping sauce. Makes 48 pieces for parties and game day. Oven or microwave ready in under 35 minutes.

Cauliflower and avocado are not just normal vegetable and fruit in Halloween, they create this brain-dip which is so realistic!

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Lisa pizza: a rustic European-style pizza topped with crumbled blood sausage, mozzarella, and tomato sauce on a crisp crust. An unexpected, deeply savory pizza inspired by Northern European butcher's traditions.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Retro fruit pie with sour cherries, crushed pineapple, bananas, and cherry Jello in a graham cracker crust topped with whipped cream. A vintage no-bake dessert that brings the church potluck right to your kitchen.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.