9,195 fay fay recipes

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

A delicious sage dressing that can easily be made with your slow cooker.

A delicious side dish made with moong dal, green lentils and green chili peppers.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Gujarati tomato kasundi with mustard seeds, garlic, turmeric, and cayenne, simmered sharp and hot. Indian relish for rice, dosas, or slathered on a cheese sandwich.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

No-mayo rainbow coleslaw with cabbage, cherry tomatoes, carrots, and red onion in a tangy apple cider vinegar dressing spiced with turmeric, cayenne, and warm spices.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Pickled Hot Peppers with Honey and Horseradish recipe

Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.