10,000 fay fay recipes

Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.

A crisp, raw grated courgette salad with carrot, celery, and red onion, brightened with lemon and piled over lemony baby spinach and sweet diced tomato. Light, fresh, and ready in minutes.

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Two-ingredient cream cheese icing sweetened with maple syrup and blended smooth. No powdered sugar needed. Ready in 10 minutes and pairs with carrot cake, banana bread, and more.

Easy cheddar and Swiss fondue melted in white wine or beer with just 6 ingredients. Smooth, creamy, and ready for dipping crusty bread in 25 minutes.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Basic roast turkey guide with defrosting times, roasting times by weight at 325F, and stuffing adjustments. A simple reference for your Thanksgiving bird.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Fillet mosaic of woven sole, salmon, and spinach strips poached in fish stock and served on a roasted red pepper sauce with white wine and apple jelly. A stunning, restaurant-quality fish presentation.

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Grilled veal chops pizzaiola with a robust tomato sauce of anchovies, capers, garlic, and fresh herbs. Italian-style broiled chops with a bold, savory Neapolitan sauce.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.