4,905 sue ding recipes

Indian-style zucchini curry stew with tomato, ghee, coconut paste and toasted mustard seeds. Vegetarian curry that turns garden zucchini into a fragrant main.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Whole wheat samosas with a sturdy, nutty pastry and a spiced potato filling bloomed with cumin, mustard, fennel and fenugreek. Fold, fill and fry these crisp Indian hand pies from scratch.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Cucumber stuffed with Roquefort and hazelnuts is a crisp, no-cook appetizer. Hollowed cucumber halves are packed with sharp blue cheese, cream, caraway, and toasted hazelnuts for cocktail hour.

Italian sausage, chickpeas, and pasta shells simmer together in a fennel-scented tomato sauce with chunky zucchini. A rustic one-pot dinner ready in an hour. Skip the sausage for a meatless version.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

This was a big hit at our house: only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.