9,806 fay fay recipes

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Moist chocolate chip applesauce cake with cocoa and cinnamon in the batter, topped with a crunchy layer of chocolate chips, nuts, and cinnamon sugar. Swap margarine for more applesauce to make it lighter. A 9x13 crowd-pleaser in under an hour.

Chewy brownie cookies stuffed with chocolate chips and an optional handful of nuts. Soft, fudgy, and ready in 30 minutes for a brownie-meets-cookie hybrid that disappears fast.

Eggnog cookies with cinnamon, nutmeg, and a splash of holiday eggnog. Soft, cake-like Christmas cookies with the spiced flavor of your favorite seasonal drink.

Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.

Sand tarts, a classic Pennsylvania Dutch butter cookie rolled paper-thin, brushed with egg white, sprinkled with cinnamon sugar, and topped with a pecan half. Crisp, buttery, and delicate.

Spotted chocolate cheesecake with lychee sauce features cream cheese and mascarpone filling, piped white "spots," and a fragrant lychee-lemon puree. A showstopper dessert.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Slow cooker Polish kielbasa with sauerkraut, tart apples, brown sugar, and apple juice. Smoky, sweet-tangy, and completely hands-off after layering.