897 faye recipes

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Baked salmon with olives that adds a sophisticated look to your dinner!

A decadent pumpkin cheesecake pie that your whole family will enjoy!

An easy recipe that creates scrumptious cookies just in time for Christmas.

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Shellfish soup with shrimp and sea scallops in a white wine and shrimp shell stock infused with vanilla bean and cilantro. Spring vegetables simmered just one minute to stay crisp.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.

Quick taco salad with lean ground beef, bell peppers, and salsa over romaine lettuce with roma tomatoes, cheddar, crushed tortilla chips, and green onions. A 20-minute weeknight Tex-Mex dinner.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.