8,159 fay fay recipes

Cozy white bean chicken chili spiced with ground red chile, basil, and a warm hint of cloves. Simmers for an hour and serves 6 with tortilla chips on the side.

Rich chocolate Cajun pound cake with devil's food mix, chocolate pudding, rum extract, and chocolate chips. Topped with a glossy cocoa glaze. Easy one-bowl recipe, bakes in under an hour.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Texas white chili with dried white beans, chicken breast, green chilies, cumin, and Monterey Jack cheese. A hearty, no-tomato chili simmered from scratch.

Hearty lentil soup loaded with smoked sausage, tomatoes, and oregano that simmers for 2 hours into a thick, soul-warming bowl. Feeds a crowd of 12 with minimal prep.

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.

Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

Baked pinto beans with chorizo, roasted poblano peppers, tomatoes, and green onions. A spicy, smoky Mexican-style bean casserole ready in 40 minutes.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

A showstopper Boston cream pie with four layers of airy genoise, white chocolate pastry cream between each layer, a glossy dark chocolate ganache coating, and fresh raspberries on top. Patisserie-level dessert.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Rich cappuccino pound cake with cocoa, honey, sour cream, and warm spices like cinnamon and cloves. Finished with a Kahlua coffee cream glaze that takes it over the top.

A naturally gluten-free almond cake made with whole boiled oranges, pith and all, served with a luscious marmalade cheesecake cream. Moist, fragrant, and utterly irresistible.

Sour cream apple coffee cake with two cups of chopped apple in a tender crumb and a brown sugar, nut, and cinnamon topping. Bake in a 9x13 pan or a bundt.