3,739 fay recipes

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Krautsuppe is a hearty German cabbage soup with bacon, potatoes, turnip, and carrots simmered in chicken broth. Topped with grated Parmesan for a rustic winter bowl.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

A very hearty and nutritious meal, one which will certainly satisfy every appetite!

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.