9,195 fay fay recipes

Sausage skillet: simmered Italian sausage, red potatoes, onions, and bell peppers in one pan. Hearty four-ingredient weeknight dinner that comes together in under 45 minutes.

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

A quick and delicious macaroni and cheese dish that's scrumptious down to the last bite!

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

A simple yet taste baked beans that only uses 4 ingredients.

Traditional Irish ginger marmalade made with bitter Seville oranges, lemons, fresh ginger root, and preserved ginger. A bittersweet, spicy preserve that's worth the slow simmer.

Sweet-savory enchiladas rolled with olives, raisins, and gouda, drenched in chili salsa and baked until bubbly. An unusual, old-world take on the Mexican classic with a sweet-salty twist.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.