9,128 sugar recipes

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Korean beef lettuce wraps: thin sirloin marinated in soy, sesame, garlic, ginger, and chilli bean sauce, then seared hot and tucked into chilled lettuce cups with rice and a soy-chilli dip. Build-your-own and easily gluten-free.

Orange rice cooked in the microwave with orange juice, fresh orange zest, and orange sections folded in before serving. A fragrant, citrusy side dish ready in 30 minutes.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Fizzy lemon-strawberry party punch made with frozen lemonade, orange juice concentrate, sliced strawberries, ginger ale, and sparkling water. A crowd-pleasing no-alcohol punch.

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

Filet mignon strips marinated in soy, sherry, garlic and ginger, then woven onto bamboo skewers for hot oil fondue. Served with a crunchy beansprout and Chinese leaf salad on the side.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Black bean pizza with mashed beans as the sauce, melted Monterey Jack cheese, and fresh avocado on top. A four-ingredient vegetarian pizza ready in under 25 minutes.

Dragon's Blood Punch with a frozen hand ice mold for Halloween. Apple juice, cranberry juice, and ginger ale create a blood-red punch with a creepy ice hand centerpiece.

Ginger and pineapple are a great pair, ginger really enhances the flavor of pineapple, also gives a bit zing.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.