4,905 sue ding recipes

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Indian gobhi samosas stuffed with grated cauliflower, peas, cumin seed, garam masala, amchoor, and asafetida, then deep-fried until golden and crisp. A spiced vegetarian snack perfect with chutney.

Rustic sour cream yeast bread shaped into a flat round and baked free-form on a cookie sheet. Food processor dough with a tender, tangy crumb and sesame seed top.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

McHamburger cookies sandwich a chocolate cookie "patty" between two vanilla wafer "buns" with green-tinted coconut lettuce and yellow frosting cheese, then sprinkle sesame seeds on top. A novelty no-bake cookie kids can build themselves.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Fat-free potato salad dressing with ranch, light mayo, celery seeds, mustard, and vinegar. Creamy, tangy, and guilt-free. A quick dressing for potato salad, rice salad, or coleslaws.

Homemade light rye bread mixes bread flour with a touch of rye, caraway seeds, and a spoon of applesauce for a soft, deli-style sandwich loaf with classic caraway aroma.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.

Semolina halwa sweetened with sugar syrup, cooked in ghee, and perfumed with cardamom and rosewater. Studded with pistachios and almonds, then cut into diamond shapes.

Vegetarian black bean chili built on dried beans with oven-toasted cumin and oregano. Topped with goat cheese, sour cream, and charred red pepper for a brighter, more aromatic spin on the classic.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

A smoky Punjabi roasted eggplant dish (baingan bharta) cooked with tomatoes, green chilies, cumin, and ghee, finished with fresh cilantro. Charred, spicy, and deeply savory.