9,388 fay fay recipes

Quick berry muffins made with Bisquick, plain yogurt, blueberries, and lemon zest. Golden tops, tender crumb, and just six ingredients. A shortcut breakfast that tastes homemade.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Great for apple season and excellent drizzled over apple dumplings.

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

A scrumptious and decadent dessert that will have your family asking you to make it everyday!

Amy's blueberry rhubarb jam pairs sweet summer berries with tart rhubarb, no pectin needed. The boil-down method delivers thick, glossy preserves perfect for toast or baking.

Citrus cranberry raspberry preserves: tart cranberries and sweet raspberries cooked with orange juice and zest into a glossy ruby jam with no added pectin. Holiday gift jar perfection.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Three-ingredient pesto hummus made with chickpeas, fresh basil, and lemon juice. Bright green Mediterranean dip or sandwich spread that comes together in 10 minutes.

Your basic hummus. Try adding a handful of black beans, spinach, or other "flavors" and spice to create your own unique taste!

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

Pineapple apricot jam made from just 3 ingredients: dried apricots, crushed pineapple, and sugar. No pectin needed. Slow-simmered until thick and spreadable.

The silken tofu makes the pie taste silkily smooth, and it's loaded with chocolate. The best of all is that this dairy-free pie tastes so creamy, rich, and you can not tell that there is tofu in it.

This is a great recipe for a quick, easy lunch or lovely enough for a nice appetizer during your next dinner party!