4,817 sue ding recipes

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

Amazing Seafood, Chicken, and Sausage Paella recipe

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.

Cheddar and parmesan give the bread cheesy and tangy flavor, and Jalapeno adds some zing into your bites. You can serve it as an accompaniment with the main course, or just eating it directly is quite delicious!

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

A Thai-inspired coconut curry soup with tender chicken, soba noodles, and mushrooms in a fragrant broth of lemongrass, galangal, fish sauce, and lime. Warming, aromatic, and ready in 35 minutes.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.

Rustic Italian spaghetti from the Ciociaria region with plum tomatoes, sweet peppers, oil-cured olives, and Romano cheese. A bold, no-meat pasta that's ready in under an hour.

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.