10,000 fay fay recipes

Fisherman's seafood chowder loaded with clams, crab legs, shrimp, and scallops in a bacon-laced milk broth thickened with instant potato flakes.

Velvety pumpkin cheesecake spiced with cinnamon and allspice sits atop a buttery gingersnap crust. Topped with tangy sour cream for a show-stopping holiday dessert.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

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.

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

A feather-light strawberry mousse that skips the heavy cream entirely. Whipped egg whites and skim milk powder create the airy texture, while gelatin holds it all together. Low-calorie indulgence that actually satisfies.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

No-fat chocolate cake made with egg whites, non-fat yogurt, cocoa powder, and brown sugar. Zero added fat, rich chocolate flavor, bakes in 15 minutes.

Use your bead machine to make this delicious and traditional Irish barmbrack bread.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.