827 faye recipes

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Fragrant pilaf with basmati rice, chickpeas, fresh tomatoes, mustard seeds, and turmeric finished with cilantro and cayenne. A vegan Indian-inspired rice dish in 45 minutes.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Cheddar cheese bread machine loaf with sharp cheddar, Parmesan, and coarse black pepper. Load the ingredients and let the machine do the work for cheesy, savory bread.

Easy onion bread for the bread machine with minced onion, whole wheat flour, honey, and applesauce. A savory, slightly sweet loaf with zero hands-on effort.

Alligator Sausage & Crawfish Casserole: a one-pan Louisiana feast with crumbled gator sausage, smoked sausage, crawfish tails, and converted rice baked in tomatoes and creole seasoning.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.