10,000 fay fay recipes

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Couscous and vegetables tops fluffy couscous with a quick tomato ragout of corn, bell pepper, mushrooms, and chili in a broth-sauté base. Vegan weeknight dinner in 30 minutes.