9,806 fay fay recipes

Pan-seared ling cod fillets deglazed with grapefruit juice, served with warm grapefruit sections and creamy avocado slices. A light, elegant 30-minute dinner.

Crispy chow mein noodles coated in melted chocolate and shaped into spooky spider clusters. These no-bake Halloween treats take just 15 minutes to make.

Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.

Silky tofu blended with brown sugar, vanilla, and lemon juice, poured into a graham cracker crust and baked until set. A no-fuss vegan cheesecake that's creamy, lightly sweet, and ready in one hour with zero dairy.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Crunchy napa cabbage and sweet strawberries tossed with toasted almonds in a warm Sichuan dressing of sesame oil, five spice, and crystallized ginger. Ready in 15 minutes flat.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Whole wheat orange pancakes layered with ricotta cheese and drizzled with orange sauce. A bright, citrusy brunch stack made with honey and fresh orange zest.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

A delicious pasta dish that's perfect for a light lunch or dinner when on the go.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

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