906 fried hop recipes

Crispy deep-fried dessert wontons with three tropical fillings: coconut-lemon, macadamia-ginger, and banana-honey. Hand-rolled dough twisted like candy wrappers and dusted in powdered sugar.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

A traditional Italian way to cook rice which results in a creamy side dish

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.