1,349 sue ding recipes

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Polipi Veraci all'Aglio is Italian braised octopus with crushed garlic, cumin, bay leaf, and olive oil, slow-cooked in a sealed earthenware dish until tender. Finished with rosemary, parsley, and green pepper.

Crispy cast-iron cornsticks with cracked fennel seeds and black pepper, baked in a sizzling hot mold for crunchy golden edges. Ready in 20 minutes, served piping hot with butter.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Kutia is a traditional Ukrainian Christmas Eve dish of whole wheat berries, ground poppy seeds, honey, walnuts, and raisins. A sweet, porridge-like ritual food.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Sesame mustard rub: crushed garlic, mustard seeds, lime zest and juice mashed into toasted sesame oil. A five-ingredient marinade for beef, chicken, pork, lamb, or fish.

No-bake fruit and nut energy balls with dates, raisins, walnuts, sunflower seeds, and cocoa powder. A naturally sweetened snack with no added sugar, ready in 10 minutes.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Traditional Ukrainian kutia made with slow-cooked wheat berries, ground poppy seeds, honey, walnuts, and raisins. The first dish of the 12-course Sviata Vechera Christmas Eve supper.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Fresh orange supremes folded into strained yogurt with honey, cardamom, coriander, and cloves, topped with chopped pistachios. A light, elegant no-cook dessert.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Rasomadhuri, Indian fried cheese balls made with ricotta, milk powder, and cardamom, soaked 24 hours in sugar syrup. A traditional sweet that melts on your tongue.