10,000 fay fay recipes

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

Diabetic-friendly strawberries Romanoff: fresh strawberries folded into a sweetened yogurt with a whisper of nutmeg. Four ingredients, no sugar, five minutes to a guilt-free dessert.

Creamy strawberry banana breakfast shake with yogurt and honey. Healthy smoothie packed with fruit, protein, and natural sweetness for energizing mornings.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

A traditional seasoning that is perfect for meats and vegetables.

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Overnight oat bran muesli soaked in low-fat yogurt with rolled oats, pumpkin seeds, and fresh fruit. No cooking needed. Mix, refrigerate, and wake up to a high-fiber breakfast.

Hot baked mushroom dip loaded with golden sauteed mushrooms, cream cheese, and pepper Jack. A make-ahead party dip that bakes up creamy and garlicky, ready for crackers or crusty bread.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.