9,806 fay fay recipes

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Ring-shaped venison meatloaf glazed with brown sugar ketchup, topped with melted Monterey Jack, and served with buttery poppy seed noodles piled in the center.

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

Chilled shrimp and pasta salad loaded with fresh mango, papaya, pineapple, and mandarin oranges, tossed in a creamy coconut-ginger-lime dressing. A bright, crowd-pleasing summer dish for 6.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

This tasty side dish can now be made with that new crockpot you've been dying to use!

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Pumpkin Kahlua cake made with spice cake mix and real pumpkin puree, topped with a buttery Kahlua glaze. A boozy fall dessert with warm spice and rich coffee flavor.

This two-layer banana cake with buttermilk and chopped pecans bakes up incredibly moist and tender. Made with cake flour for a fine, soft crumb, it's the kind of from-scratch banana cake that wins blue ribbons.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Midwest apple crunch pie tops sliced apples with a maple-scented sweetened condensed milk custard, then finishes with a brown sugar and granola streusel for the crunch on top. A Sunday-supper pie with a hearty crunch.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.