9,195 fay fay recipes

Sugar-free chocolate bark candy made with diabetic-friendly chocolate coating, crunchy cereal, and watermelon seeds. Just 3 ingredients melted in a double boiler and snapped into pieces.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Lemon teriyaki glazed chicken simmers boneless thighs in a homemade sauce of lemon juice, soy sauce, brown sugar, garlic, and ginger. One skillet, 30 minutes, served over rice.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Peach-ginger-grape fizz: ripe peaches or nectarines blended with white grape juice and fresh ginger, topped with seltzer for a non-alcoholic summer cooler.

Baked Brie with toasted slivered almonds, served warm with sesame crackers. A 3-ingredient appetizer that looks impressive and takes 20 minutes start to finish.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.