1,349 sue ding recipes

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.

This is an amazingly delicious salad that can be served at any time!

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

This Asian-inspired cabbage noodle salad recipe is addictive. The cabbage and noodles are tossed in a magical sweet, salty, sour salad dressing.

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Sesame your chicken with this scrumptious dish that can be served with rice or noodles.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.