9,390 fay fay recipes

Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick's Day centerpiece with serious flavor.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Gingerbread men cookie dough with dark molasses, brown sugar, and four warm spices. Make the dough one day, refrigerate overnight, and cut and bake the next for crisp, spiced cookies.

Easy ham stromboli with deli ham, pepperoni, mozzarella, and Italian seasoning rolled in refrigerated pizza dough. A quick weeknight dinner or game day snack baked golden in under 20 minutes.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Irish potato bread made easy in the bread machine. Mashed potato and potato water give this soft, moist loaf a tender crumb that stays fresh for days. A simple, comforting everyday bread.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Homemade plum liqueur infused with vodka, sugar syrup, and a pinch of cinnamon. Just 30 minutes of prep, then 3 months of patience - worth every day of the wait.

This quick but succulent chicken dish is the perfect dinner to prepare after coming home from a long day at work.

A quick but succulent chicken dish that is the perfect dinner to make after coming home from a long day at work!

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.