10,000 fay fay recipes

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Homemade papaya liqueur infused in vodka with lemon zest for one week, then strained and aged. Just 4 ingredients for a tropical, fruity spirit. Best made in May or June.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Honey mustard salad dressing with a creamy sour cream and mayo base, Dijon mustard, and honey. Five-minute no-cook recipe that doubles as a dip for chicken tenders or veggies.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

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.