827 faye recipes

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Blue cheese potato salad with red potatoes, yogurt, buttermilk, and scallions. A lighter, tangier twist on classic potato salad with no mayonnaise.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Fudge brownie pie: a fudgy chocolate brownie filling with chopped nuts baked in a flaky pie shell. A cross between brownie and pie, served warm with ice cream.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Love this omelet, it's easy to put together, and it tastes delicious. Best of all it's packed with goodness as well.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Irish beef stew braised with Guinness stout, potatoes, carrots, rosemary, and thyme in a low oven for two hours. A rich, dark, deeply savory pub-style stew with fork-tender beef.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.