3,739 faye recipes

Rosemary chicken salad with fat-free mayo, nonfat sour cream, and celery. A lighter take on classic chicken salad with herby, aromatic flavor in 20 minutes.

A tender and juicy beef roast dish that makes a delightful Sunday dinner with family or friends.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip.

Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

Low-fat old-fashioned potato salad with red-skinned potatoes, hard-boiled eggs, celery, onion, and pickle relish in a nonfat sour cream and fat-free mayonnaise dressing with dry mustard.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Simple and easy recipe, especially when you are hurry in the morning. And taste well too.

I would definately say that this is a good recipe to try out, very good and unique.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.