8,375 fay fay recipes

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

Applesauce whole wheat zucchini bread is a healthier loaf sweetened by crushed pineapple and applesauce instead of sugar or oil. Whole wheat flour and optional walnuts add fiber and crunch.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Let your tastebuds run wild with this stuffing that is perfect for a turkey or as a side dish during the holidays.