3,739 fay recipes

Classic New York black and white cookies: soft cake-like rounds half-frosted with vanilla fondant and half with chocolate. Bakery-style recipe with traditional warm fondant icing.

Multi-grain bread machine loaf with bulgur, millet, oats, soy flour, wheat germ, sunflower seeds, and vital wheat gluten. A seriously hearty, nutrition-packed bread.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

Bouillabaisse, the Provencal seafood stew: mussels and red snapper simmered in a saffron-perfumed broth with white wine, garlic, and herbs. Ladled over toasted French bread, French coast in a bowl.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

Indian-spiced basmati rice cooked with julienne potatoes, coconut, green chilies, turmeric, and whole spices in ghee. A fragrant vegetarian one-pot pilaf.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

Thai seafood chili layered with red Thai chili paste, dry red wine, clam juice, and Italian tomatoes. Loaded with clams, mussels, shrimp, scallops, and white fish. A make-ahead seafood stew with serious heat.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.