10,000 fay fay recipes

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

A quick and delicious polenta recipe that's very easy to make and tastes great the next day! Best served with a bit of parmesan cheese.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Homemade sweet gherkins the old-fashioned way: a 4-day process of soaking, brining, and building layers of spiced vinegar-sugar syrup. Turmeric, cinnamon, and celery seed. Water bath canned for the pantry.

Homemade Tia Maria coffee liqueur made with brandy, strong coffee, sugar, and a whole vanilla bean. Just four ingredients and 30 days of patience for a rich, smooth sip.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Tiny heart-shaped chocolate cakes for two, made without eggs or butter. Cut from a simple cocoa sheet cake using a cookie cutter, then stacked and frosted for Valentine's Day.

No-bake peanut butter balls with dates, raisins, walnuts, molasses, and orange juice, rolled in shredded coconut. A healthy, naturally sweetened energy bite that improves after a day of resting.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

A fruity side dish that is perfect for a backyard barbecue or any other regular summer day.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.