3,660 faye recipes

A delicious and hearty chicken main dish of tender chicken pieces cooked in a creamy white wine sauce. Hühnerfrikassee is a beloved dish in Germany, and it's enjoyed by people of all ages.

Bread machine sweet orange bread brightened with concentrated orange juice and fresh zest. A soft, lightly sweet sandwich loaf that fills the kitchen with citrus aroma as it bakes.

Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Bread machine pumpernickel for the Zojirushi with rye flour, cocoa, molasses, and a touch of coffee. Dark, dense rye bread done hands-off in the breadmaker.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Beef chili with dried white navy beans, slow-simmered 4 hours with cumin, paprika, cayenne, and oregano. A no-tomato chili with deep, smoky spice and hearty texture.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Bone-in chicken poached with leeks and celery in a silky egg yolk-and-cream enriched broth with lemon. A refined French-style braised chicken that's pure elegance in a soup plate.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Hungarian Christmas bread (makos beigli-inspired loaf): a buttery, lemon-scented yeast bread with a sweet poppy seed and raisin filling. A bread-machine shortcut for the holidays.