3,660 faye recipes

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

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Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.

Savory shrimp and Gruyere cheesecake on a buttery cracker crust, baked silky with sauteed shrimp and peppers, then chilled and served with warm Italian tomato sauce. A make-ahead party appetizer that wows.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Ground chicken pizza on a biscuit dough crust with mushrooms, bell peppers, and a three-cheese blend of mozzarella, cheddar, and Parmesan. A lighter take on homemade pizza using toaster oven-friendly portions.

Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.

A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.

Chicken casserole with tarragon, slivered almonds, and a golden parmesan breadcrumb top. Poached chicken breast gets folded with sautéed celery, carrots, and onion in a tangy sour cream and white wine sauce, then baked until bubbly.