9,388 fay fay recipes

Homemade cranberry cordial steeped with vodka and brandy for one month. A gorgeous ruby-red holiday liqueur that makes a stunning handmade gift. Keeps for up to 3 months.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

Warm cranberry apple cider simmered in the crock pot with cinnamon sticks and a clove-studded orange. The holiday party drink that fills the whole house with spice.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Oatmeal brickle cookies with almond toffee chips and a white chocolate drizzle. Chewy oat cookies with buttery crunch, shaped into small balls for crisp edges.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

Old-fashioned sweet pickles brined in salt and vinegar, then soaked in a spiced sugar syrup with cinnamon, cloves, and allspice. Crisp, tangy, and warmly spiced.

Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.

A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.

Pork intestines marinated with soy sauce, ginger, and chili, coated in bread crumbs, and steamed over sweet potato cubes. A traditional Chinese offal dish finished with hot sesame oil and scallions.