9,195 fay fay recipes

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Outrageously oatmeal bread is a soft, lightly sweet bread machine loaf with rolled oats, a spoon of applesauce, and a drizzle of honey. Dump everything in, press start, and wake up to a tender sandwich loaf.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Lemon asparagus and carrots steamed crisp-tender, chilled, then finished with bright lemon juice and lemon pepper. A clean, vegan side that lets the vegetables stay the star.

Salmon fillets poached in lemon juice and dry white wine, finished with fresh parsley. A light, elegant 4-ingredient main dish ready in under 15 minutes.

Fat-free Italian dressing built on pureed artichoke hearts, apple cider vinegar, apple juice concentrate, garlic, basil, and oregano. A creamy, oil-free dressing with body and bright flavor.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Old-fashioned sweet pickle recipe with a pickling lime soak that delivers candy-crisp cucumber slices. Apple cider vinegar, sugar, and celery seed pack each pint with snap and tangy sweetness.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Silky Bavarian cream with vanilla and almond extract, set in stemmed glasses and drizzled with fresh raspberry puree. A light, elegant no-bake dessert that's ready in 20 minutes plus chilling time.

Easy marinated asparagus blanches fresh spears and soaks them overnight in Italian dressing for a tangy, make-ahead side dish. Cool, crisp-tender, and ready to plate on a lettuce leaf.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Fresh berry filling for pierogies using blueberries, blackberries, raspberries, or strawberries tossed with sugar. A simple 2-ingredient sweet pierogi filling ready in minutes.

Savoury mushroom sauce is a rich vegan gravy made from dried porcini extract, tamari, maple syrup, and arrowroot. A gluten-free, dairy-free topping for rice, potatoes, or pasta.