10,000 fay fay recipes

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Fresh berry crepes filled with blueberries and strawberries, drizzled with a cream cheese orange honey sauce. A no-cook 15-minute brunch dessert.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Silky chocolate mousse made with unsweetened chocolate, gelatin, and whipped cream, chilled until fluffy and served with almonds.

Brown rice side dish using a 6-hour soak method for faster, more even cooking, then finished with slivered almonds and bright lemon zest. A simple, diabetic-friendly low-fat recipe.

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

Cool cucumber yogurt relish with tomato, scallion, and cumin. This Indian-inspired raita comes together in 10 minutes and pairs with everything from grilled meats to spicy curries.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.