4,905 sue ding recipes

Easy freezer pickles with sliced cucumbers and onions in a sweet vinegar brine with celery seed. No canning equipment needed, just refrigerate and freeze.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.

Lapsi is a traditional Indian bulgur wheat dessert cooked in milk with saffron, cardamom, fennel seeds, and golden raisins. Topped with slivered almonds for a warm, fragrant sweet.

Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.

Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Joululimppa is a traditional Finnish holiday rye bread with buttermilk, molasses, fennel, caraway, and orange zest. A gently kneaded dough yields soft, aromatic round loaves with a glossy molasses glaze.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Norwegian krumkaker are crisp cardamom-scented waffle cookies pressed thin in a special iron and rolled into cones while still hot. A traditional Scandinavian Christmas treat.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Homemade Swiss breakfast muesli mixes rolled oats with cinnamon, raisins, apricots, dates, almonds and sunflower seeds. Make a big batch and cook a hot, high-fiber bowl in minutes any morning.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.