1,349 sue ding recipes

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Try something new when it comes to salad with this tasty and scrumptious variation.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.