10,000 fay fay recipes

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Soft, chewy oatmeal cookies sweetened naturally with banana and raisins, loaded with chunky peanut butter and cinnamon. No added sugar. Makes just 2 big satisfying cookies.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

A lighter marble cheesecake baked right in a pie pan with nonfat cream cheese and a chocolate wafer crust. Swirls of vanilla and chocolate in every creamy, guilt-free slice.

Fettuccine with Tomato Basil & Yogurt Sauce recipe

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Shrimp "cooked" in a tangy citrus marinade. Fresh and refreshing cold shrimp cocktail.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.