9,319 sugar recipes

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Broccoli and avocado salad with blanched florets, ripe avocado strips, and a Dijon-garlic red wine vinaigrette. Light, fresh, and naturally vegan with creamy and crisp textures.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.