1,075 fried hop recipes

No-bake chocolate rice crispy squares with dried apricots and raisins. Milk chocolate and marshmallows hold it all together. Makes 96 bite-sized treats for snacking, lunchboxes, or bake sales.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Fisherman's catch chowder: a slow cooker fish chowder with mixed white-fish fillets, tomatoes, white wine, clam juice, rosemary, and a cream-and-butter finish stirred in at the end.

Ground beef pie crowned with creamy sour-cream mashed potatoes, melted cheese, and crisp bacon strips. A retro shepherd's-pie cousin with a dinner-on-the-table weeknight feel.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Olive dip with cream cheese, sour cream, chopped black olives, Worcestershire sauce, and paprika. No cooking required. Serve with scallions, celery root, or chips.

BBQ Flank Steaks with a sweet-savory brown sugar, soy sauce, dry mustard, lemon juice, and garlic marinade. Grill 3-5 minutes per side after a 2-hour soak for a deeply caramelized crust.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Orange and spice pot roast braised with orange juice, stewed tomatoes, cinnamon, whole cloves, and bacon drippings. A warmly spiced chuck roast with homemade pan gravy.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.