3,739 faye recipes

Low cal crab dip blended from reduced-fat cream cheese, light sour cream, sharp cheddar, fresh crab meat, and a kick of horseradish. The lighter take on a party staple, no oven required.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Carrot raisin salad tosses grated carrots with crushed pineapple, plump raisins, and a yogurt-mayo dressing, then crowns it with shredded coconut. The retro diner side dish that still earns its place at every potluck.

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Old-fashioned graham flour bread using a bread machine for kneading. A hearty, honey-sweetened loaf with a nutty, whole-grain flavor that makes two loaves.

Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Savory meat-filled manicotti stuffs pasta tubes with seasoned ground chicken, mozzarella, parmesan, and bread crumbs, baked in marinara with melted cheese. Italian-American comfort food, lighter version.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Fruit yogurt smoothie with frozen banana, pineapple, peaches, and nonfat vanilla yogurt. A thick, creamy low-fat breakfast drink with no added sugar.

Easy ham and beans casserole with sausage, navy beans, white wine, and ground cloves. A hearty, slow-baked one-pot meal served with hot cornbread.

Homemade dog biscuits made with whole wheat flour, powdered milk, and egg. Baked until hard and crunchy, just the way pups like them.