9,388 fay fay recipes

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.

Refrigerator pickles with sliced cucumbers, Vidalia onion, and red bell pepper in a sweet vinegar brine with celery seed. No canning, no cooking, just mix and chill.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Filipino sinigang na bangus featuring milkfish simmered in a tart tamarind broth with tomatoes, green beans, banana heart, and wilted spinach. Ready in just 30 minutes.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Sweet and tangy crockpot Corned Beef with apple juice, brown sugar, and orange zest. This Irish-inspired slow cooker recipe adds fruity brightness to traditional cabbage.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

Add a sweet taste to your baked beans with this easy and delicious recipe.