4,323 fried hop recipes

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Sole fillets stuffed with salmon, poached in white wine, and topped with a creamy mushroom sauce. An elegant microwave method that keeps the fish perfectly tender.

A hearty Greek stew of tender veal cubes braised low and slow with whole pearl onions, tomatoes, red wine vinegar, cinnamon, and cloves. Sealed in a casserole and baked until meltingly soft, this stifado fills the kitchen with the warmest spiced aromas.

A very healthy take on pad-thai, full of antioxidants and healthy fats.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Mexican pasta pie layered with ziti, taco-seasoned tomatoes, black beans, chicken, ricotta, and cheddar. A baked casserole that combines pasta night with taco night in one dish.

A medieval recipe brought to life: young turnips simmered in white wine with chestnuts, sage, and a touch of honey. Simple, earthy, and elegant enough to grace a lord's table or your Tuesday dinner.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Homemade crepes filled with chicken, green peas, and pimiento, then baked under a silky Gruyère and white wine cheese sauce with mushrooms. French-inspired elegance for a special dinner.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Flank steak and greens braised with a Cajun-leaning spice blend, browned flour roux, and a quart of mixed greens. The Louisiana-style one-pot beef-and-rice dinner with deep, smoky depth.

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.