10,000 fay fay recipes

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Yogurt heart with strawberry coulis is a light molded yogurt panna cotta unmolded onto a pool of strawberry sauce. A romantic Valentine's Day dessert that's lighter than cheesecake.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Chilled cucumber and bell pepper soup blended creamy with yogurt, watercress, garlic, and a splash of vinegar. A no-cook, blender-easy cold soup that's all the refreshment you want on a hot day.

Turkey Waldorf salad turns leftover roast turkey into a crisp, light meal with chopped apples, celery, green onions, and a tangy yogurt-mayo dressing brightened with lemon. The day-after-Thanksgiving lunch hero.

Veal stew Marengo style, a classic French rework of leftover veal stew with mushrooms, tomatoes, white wine, orange zest, and green olives. A bright, fast second-day dinner.

Snack pizzas made on flaky refrigerated biscuits, topped with oregano-spiked tomato paste, mushrooms, onion, and sharp cheddar. Ten mini pizzas in 8 minutes flat, perfect for game day or after-school bites.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.