1,349 sue ding recipes

Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Asian-style stuffed mushrooms with crispy bacon, soy sauce, sesame seeds, and garlic in a savory bread crumb filling. Blanched caps keep their shape, and they're make-ahead friendly.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Malai chicken is a creamy North Indian curry: chicken simmered with whole spices, ginger garlic paste, tomato, and finished with heavy whipping cream. Mild, rich, and perfect with naan or basmati rice.

Spicy Thai-inspired soba noodle salad with bell peppers, scallions, and sesame seeds in a hot sesame oil and rice vinegar dressing. Served cold and full of crunch.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

A traditional mincemeat recipe that actually has meat in it!

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.