4,905 sue ding recipes

Cubed lamb or beef simmered for an hour with saffron, cardamom, cloves, and cinnamon until the sauce turns thick and fragrant. A slow-cooked Indian curry built on whole spices.

Tofu is tossed with a mixture of honey, soy sauce and sesame oil, then baked in the oven, which develops delicious flavor and great texture. Mix together these yummy baked tofu cubes with cooked quinoa, carrots, and Asian seasonings. A flavorful dish that can be served as a side dish or a simply tasty main dish.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Red potato salad with sour cream, horseradish, and mustard dressing. Loaded with hard-boiled eggs, celery, cucumber, and green onions. Dressed while warm for maximum flavor. Feeds 8.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

Pasta & Garbanzo Beans with Roasted Vegetables recipe

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) recipe

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Sweet potato ginger rolls with fresh ginger, orange zest, and nutmeg in a soft yeast dough, egg-washed and topped with sesame seeds. Tender dinner rolls with warm, spiced flavor.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Korean style flank steak marinated in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. Broiled and sliced thin for a savory, caramelized finish.