10,000 fay fay recipes

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Tripe spicy batter: precooked tripe dipped in a zesty white-wine batter spiked with garlic, chili, and Greek gyros seasoning, then fried crisp and golden. Crunchy fritters to dunk in tartar sauce or mayo.

Homemade peanut cookies bake crisp butter dough laced with a shot of coffee and crowned with roasted peanuts. A simple cut-out cookie with a subtle mocha edge and a salty-sweet crunch on top.

Super salmon burgers bind canned pink salmon with egg, breadcrumbs, cheddar, and thyme into pan-seared patties, served in pita pockets with lettuce, tomato, and tartar sauce. A 35-minute pantry burger.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

German pancake (Dutch baby) puffs sky-high in a hot oven from a four-ingredient batter, then collapses into a custardy, eggy pancake topped with lemon juice and powdered sugar.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Classic fudgy brownies made with melted unsweetened chocolate and chopped nuts. The from-scratch one-bowl chocolate brownie that delivers chewy edges and a dense fudgy center.

Carrot raisin cupcakes with cinnamon, nutmeg, and brown sugar in a tender oil-based batter. A single-bowl muffin-meets-cupcake recipe ready to frost with cream cheese icing.

Cranberry pecan pie with tart fresh cranberries balancing the rich corn syrup pecan filling, brightened by orange zest. Holiday-table dessert ready in 70 minutes.

Pasta with meatballs in a tomato sauce deepened with bacon and Marsala, the tender bread-bound meatballs simmered right in. The pasta is tossed in butter and sauce, then showered with parmesan.

Perfectly cooked juicy pork tenderloin marinated in mustard and thyme served with a white wine cream sauce. This sauce is perfect for the pork and any sides such as steamed potatoes and carrots.

Cheddar buttermilk biscuits with cold butter cut into flour, grated cheese folded into the dough, and golden tops baked tender and tall. A flaky brunch-table staple.

Double chocolate brownies brushed with Grand Marnier and finished with pecans. Dense, fudgy, and laced with orange liqueur for a grown-up dessert.

Classic peanut butter snack cookies with the signature fork-pressed crisscross pattern. Crisp edges, soft middles, and a deep peanut flavor. Makes three dozen for the cookie jar.