10,000 fay fay recipes

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Learn how to make a sourdough starter with this simple recipe that's easy to understand.

A fiery, tangy Vietnamese chili dipping sauce made with dried red chilies, garlic, fish sauce, and fresh lemon. Ready in 10 minutes with no cooking required.

Learn all about spices and how to use them with this self-explanatory recipe.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Peanut butter sandwiches loaded with sticky torn marshmallow "spit wads" that kids go absolutely wild for. A 5-minute no-cook snack that's equal parts gross-out fun and sweet, gooey satisfaction.

Only 2 ingredients and your slow cooker can turn any meat into fall apart and tender goodness.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Add another pickling recipe to your cookbook with this scrumptious side dish.

Roasted cod with plum tomatoes, orange zest, and caramelized onions. A one-dish Mediterranean fish dinner with bright citrus, fresh thyme, and sweet roasted vegetables layered over flaky white fish.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Baked puffy omelet squares made with separated eggs for a soufflé-like rise, topped with a chunky stewed tomato and zucchini sauce. Light, low-calorie, and high-protein.