3,739 fay recipes

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.

Old fashioned cinnamon raisin braid made with potato dough for extra-soft texture. Three strands rolled in cinnamon sugar and braided into one gorgeous, fragrant loaf.

Soft orange poppy seed cookies made with cream cheese, fresh orange zest, and orange juice. Light, cakey, and bright with citrus in every bite.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Turkey sandwiches with herbed cream cheese spread made from reduced-fat cream cheese, sour cream, tarragon, parsley, and green onion. A flavorful upgrade to plain deli turkey.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Slow cooker Texican chili with bacon, cubed round steak, kidney beans, tomatoes, and vegetables. A hearty, Texas-meets-Mexican beef chili that simmers 10 to 12 hours until fork-tender.

Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.

Bread machine toffee nut wheat bread loaded with crunchy pecans, brown sugar, and a hint of coffee. Dump it in, press start, and fill the house with that warm, toasty aroma.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.