10,000 fay fay recipes

Poke-style chocolate brownies soaked with condensed milk and chocolate syrup, topped with crushed walnuts and chocolate whipped cream. A fudgy, no-fuss crowd pleaser.

Quick focaccia dough with bread flour, active dry yeast, and a touch of milk powder for soft tenderness. A simple Italian flatbread base that rises in about an hour and bakes into a golden, dimpled loaf.

Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Marji's fudgies: dense fudgy chocolate drop cookies with cocoa, powdered milk, and a stiff dough that bakes into a brownie-cookie hybrid. Foil-pan baking trick included.

Quick ground beef stew with tiny meatballs, carrots, potatoes, and celery in herb-spiked broth thickened with red wine and flour: hearty one-pan dinner in 20 minutes.

Baked potato with curried mushrooms, tomato puree, yogurt, and fresh mint. A vegetarian loaded baked potato with an Indian-spiced filling that's light enough for a weeknight meal.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

Pressure Cooked Wheat Berry & Chickpea Stew recipe

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Food processor potato bread made with instant potato flakes, dry milk, and eggs for an extra-soft, tender crumb. One round loaf with a golden crust and pillowy interior.

Honey-sweetened white bread for the bread machine with a soft crumb and golden crust. Butter, eggs, and powdered milk give this loaf bakery-quality richness with hands-off ease.