10,000 fay fay recipes

Make this all-bran loaf that has lots of goodness is ideal for breakfast and gives you enough energy to start a new day.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Don't bother reaching for the tea bags, enjoy this great holiday drink on a cold winter day.

Japanese rice porridge (okayu) simmered with white miso, silky tofu, umeboshi plums, spinach, and napa cabbage. Warm, soothing, and soul-restoring on cold days.

If you're busy during the day, use the crockpot to make this easy and scrumptious meal.

Try these easy fruity popsicles to cool down the hot summer day.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

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

Enjoy a nice summer day with this savory dish that will please anyone who is a fan of salmon.

Sweet and spicy Tabasco pickles made with just 3 ingredients: dill pickles, sugar, and hot sauce. Drain, sweeten, shake daily for 5 days, and you've got an addictive Southern snack.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Stuffed elk steaks with a bread, green pepper, and celery dressing, browned and pressure cooked until tender. A classic way to cook lean game meat.