9,195 fay fay recipes

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

A very quick, easy, and delicious summertime dinner!

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Cranberry ginger tea steeped with fresh ginger slices and whole cranberries, finished with cranberry juice and nutmeg. A caffeine-free herbal tea served warm or iced with mint.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

These are almost like a "candy" as well as a wheat-free cookie.

Fungus among us salad tosses crisp iceberg, carrots, cucumbers, tomatoes, radishes, and red onion with chilled creamed spinach as a green, gloopy 'fungus' dressing. A Halloween party gross-out salad kids love.

Rice with black beans, stewed tomatoes, garlic, and oregano cooked in one pot. An oil-free, plant-based side dish or light meal ready in under 30 minutes.

Old-fashioned pickled cherries packed in a simple vinegar brine with sugar and salt. No cooking required, just pack the jars and stash them in a cool spot.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.