10,000 fay fay recipes

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.

Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Lobster with curry sauce from Bon Appetit: poached lobster medallions served over a silky reduction of tomato, Calvados, white wine, and warm curry spices. A dinner-party centerpiece with French technique.

Bread machine mini doughnut balls fried golden and topped with melted chocolate, chopped almonds, powdered sugar, or cinnamon. Party-sized yeast doughnuts without the hard work.

These mini cheesecakes were so handy to be picked up, and it was creamy, cheesy and chocolaty.

Tuna crunch casserole with cubed potatoes, peas, and cream of mushroom soup topped with crushed potato chips. A kid-friendly retro classic with a crispy golden crust.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.