10,000 fay fay recipes

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Fresh fruit tart with kiwi, strawberries, and bananas on a whole wheat crust with orange juice glaze. A lighter dessert with no cream filling and a rustic free-form pastry base.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Strawberry Jello mold layered with bananas, crushed pineapple, walnuts, and a hidden sour cream layer in the middle. A retro party dessert that sets up firm and slices clean.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Chilled strawberry soup blended with red wine, plain yogurt, and sugar. A no-cook summer dessert soup that chills overnight for deep berry flavor.

The classic onion tea sandwich: thin sweet onion and mayonnaise on rounds of soft egg bread, with the edges rolled in minced parsley for a pretty green rim. A retro cocktail-party favorite.

Mexicali pasta salad: tricolor pasta tossed with tart tomatillos, sweet pineapple chunks, jalapeño, cilantro, and a lime-zest dressing made from the reserved pineapple juice. Sweet, tangy, fiery summer side.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.