4,323 fried hop recipes

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Mediterranean seafood stew with lobster tails, shrimp, and cherrystone clams in a garlicky white wine and plum tomato broth with fresh parsley and oregano.

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish.

Pasta with beans, the Italian-American take on pasta e fagioli, with elbow macaroni tossed into a brothy tomato base loaded with cannellini beans, garlic, and Parmesan. Rustic one-pot comfort food.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Grilled beef tenderloin steaks with a roasted garlic red wine reduction, pressed into a pistachio and sunflower seed crust. Restaurant-quality steak at home.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

If you love the taste of clams, then why not try this simple recipe that will have you head over heels for it!

Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.

This meat sauce is great for various dishes: spaghetti, moussaka, and the Greek mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.

Thirty cloves of garlic, white wine, cinnamon, and cumin transform beef stew into a Greek stifado that smells like a Mediterranean kitchen. Topped with crumbled feta and crunchy walnuts for the finish.