10,000 fay fay recipes

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

A tasty yet nutritious week-day meal that's easy to put together.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Grilled chicken breasts with a curried peach and Vidalia onion relish spiked with cayenne, brown sugar, and apple cider vinegar. Make the relish up to 5 days ahead.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.