10,000 fay fay recipes

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.

A hearty meatless chili with kidney beans, zucchini, green chiles, and brown rice simmered in a tomato base with cloves and vinegar. Even better the next day. Freezes like a dream.

Elegant brazil nut torte with graham cracker cake layers split and filled with vanilla pudding cream. A two-day showpiece that's worth every minute of the wait.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Potato flake sourdough starter: a simple three-ingredient base of water, sugar, and instant potato flakes left to ferment for 3 to 4 days. The sweet, old-fashioned starter used in friendship bread and soft white loaves.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.

Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.