10,000 su gai recipes

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

Silky white chocolate cheesecake on a chocolate wafer crust with a raspberry puree swirled through the filling and spooned on top. A gorgeous, berry-marbled stunner.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

Strawberry cupcakes blend frozen sweetened strawberries straight into oil-based batter with chopped walnuts and almond extract. Pink-flecked, tender muffin-style cakes.

A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.

Pearl barley baked with cream of broccoli soup and melted Monterey Jack cheese. A cheesy, wholesome side dish that comes together in just 35 minutes with 5 ingredients.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

Tortilla hot dog wraps a cooked frank in a flour tortilla with mustard. A kid's lunchbox swap for buns, ready in 10 minutes and easier to pack without going soggy.

Pumpkin bread pudding with cinnamon, nutmeg, and dark raisins, baked into a custardy fall dessert. Finished with a warm bourbon sauce poured over the top.

White chocolate orange dream cookies are buttery drop cookies studded with white chips and brightened with fresh orange zest. Makes 2 dozen creamsicle-flavored cookies.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Pears Helene is a classic French dessert of poached pear halves served with hot chocolate sauce and optional vanilla ice cream and chopped almonds. Elegant, timeless, and surprisingly simple to make at home.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.