2,518 sue ding recipes

Eggplant simmered in spiced coconut milk with mustard seeds, turmeric, cumin, coriander, and a splash of vinegar. A fragrant South Asian-style vegan side dish.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Grilled chicken pieces brushed with a glossy sesame-soy sauce alongside charred bell peppers and zucchini. Includes both direct and indirect grilling methods for any setup.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.

Thin, crispy refrigerator spice cookies with honey, molasses, ground almonds, and a warm blend of cinnamon, ginger, nutmeg, and cardamom. Egg-free, low-fat, and perfect for cookie cutters.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Korean bulgogi marinates thin beef strips in soy sauce, sesame oil, garlic, brown sugar, and green onions, then grills or broils until caramelized. Classic Korean BBQ for 6.

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.