3,739 fay recipes

Provencal beef stew (daube) marinates chuck overnight in red wine vinegar, garlic, thyme, and orange zest, then braises low and slow in dry red wine for fork-tender meat with sun-soaked southern French character.

Bread machine oat-date nut bread enriched with rolled oats, chopped dates, walnuts (or pecans) and a hint of cinnamon. A hearty, slightly sweet yeasted loaf for breakfast toast or alongside soup.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Welsh prawn and cauliflower gratin with Caerphilly cheese bechamel sauce seasoned with turmeric, mustard, and ground bay leaf. A rich, golden-topped British seafood dish.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.