3,739 fay recipes

Homemade yogurt using a microwave with just skim milk and a spoonful of active yogurt as starter. A three-ingredient method that needs no special equipment beyond a microwave.

Smoked salmon platter with a tangy apple-horseradish cream, sliced black bread, steamed broccoli, capers, and lemon wedges. A light, elegant spread ready in just 15 minutes.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Four-ingredient pineapple cranberry dump cake layered with crushed pineapple, cranberry sauce, white cake mix, and pats of butter. No mixer, no bowl, no fuss. The Thanksgiving cheat code grandmas swear by.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

This recipe makes 4 loaves, great to help feed a crowd.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Mixed seafood pizza with clams and shrimp on an oat bran crust, topped with a cream cheese sauce, sauteed broccoli, mushrooms, and oregano. A white pizza with a lighter, health-conscious twist.

Mediterranean seafood casserole layers bay scallops and salmon in a tomato-herb sauce with potato chunks, topped with thin potato slices and baked until bubbly. Coastal-style family dinner.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.