1,537 faye recipes

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Bread machine pumpernickel for the Zojirushi with rye flour, cocoa, molasses, and a touch of coffee. Dark, dense rye bread done hands-off in the breadmaker.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

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

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.