1,537 faye recipes

A useful dry rub to add flavor to all kinds of poultry.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig's foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Kiseli kupus, traditional Croatian whole-head sauerkraut fermented in a crock with garlic, horseradish, bay leaves, and red peppers. Ready in 40 days.

Light honey mustard dressing with non-fat yogurt, apple cider vinegar, and a touch of Dijon. Just 21 calories per batch, tangy and creamy without the oil for healthy salads.

A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Cooking potatoes and spinach combination is great.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Gajar ka halwa (carrot halva) is a traditional Indian dessert made by slow-cooking grated carrots in milk for hours until thick and fudgy, then enriched with sugar, powdered milk, and nuts.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Cuban black beans and rice cooked in one pot with sofrito, cumin, and bay leaf. The classic congri-style side, vegetarian and vegan, ready in 30 minutes from already-cooked beans.