4,905 sue ding recipes

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Punjabi-style Kali dal slow-simmered with black gram, red kidney beans, ginger, cardamom, and a ghee-cumin tadka. Creamy, buttery, and deeply aromatic.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Make your own Italian sausage from scratch: coarse-ground pork seasoned simply with fennel, pepper and dry red wine, stuffed into casings and cured two days. The plain, classic base sausage.

Indian cabbage, carrot, and onion curry with mustard seeds, cumin, turmeric, and coriander cooked in ghee. A vegetarian dry curry side dish ready in 35 minutes.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.

A delicious cheese ball made out of cream cheese and savory dried beef.

Pennsylvania red cabbage braised in vinegar and brown sugar with apples and caraway seeds. A sweet-tart Pennsylvania Dutch side dish that pairs perfectly with pork roast, sausage, and schnitzel.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

Poppy seed chicken casserole with a creamy sour cream and condensed soup sauce under a buttery cracker and poppy seed topping. A Southern potluck classic.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Nightcap coffee mix with instant coffee, cardamom, cinnamon, non-dairy creamer, and sugar. A spiced coffee blend you stir into hot water for a cozy evening cup.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

Indian-spiced glazed cauliflower with fresh ginger, turmeric, coriander, and green chilies. Vegetarian side dish that's stir-fried until golden and finished with lemon juice.