914 faye recipes

Black Bean Chili with Toasted Spice Seasoning recipe

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

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.

Moist, sweet, chocolaty chocolate casseroles are great dessert at any occasion.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

East Indian curry chicken from scratch, very mild.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.