756 fay recipes

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Easy bean, sausage and barley soup for your slow cooker.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.

Milky Way candy bar cake with six melted candy bars in the batter, buttermilk, and chopped nuts. A rich, fudgy Bundt cake with deep caramel-chocolate flavor.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

Pasulj: Balkan white bean and kielbasa soup thickened with a paprika-oil roux (zaprška). Slow-simmered with onion, garlic, and smoked sausage. A Serbian, Croatian, and Bosnian comfort classic.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe