827 faye recipes

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Slow cooker minestrone hamburger soup loaded with ground beef, potatoes, cabbage, carrots, and tomatoes. Dump everything in the Crock-Pot and let it simmer all day.

Spiced veal chili swaps lighter ground veal for the usual beef in a chili powder-and-cumin tomato base, finished with red wine vinegar for a brighter, more refined chili. Bean-free Texas-style.

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Juicy grilled sirloin-chorizo patties topped with caramelized onions, saffron-roasted red pepper ranch sauce, and shaved Manchego cheese. This is the burger upgrade your backyard has been begging for.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

The famous Cornell bread machine recipe with soy flour, wheat germ, and dry milk for extra protein and nutrition. A soft, honey-sweetened white loaf boosted with wholesome ingredients.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

This soup is a complete meal when served with a green salad and French bread.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.