906 fried hop recipes

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Pan-roasted whole quail stuffed with pancetta, sage, and juniper berries, finished with a gin and white wine pan sauce. A masterchef-level wild game main course in 30 minutes.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Red snapper fillets topped with a fresh gremolata of parsley, lemon zest, garlic, and thyme, baked right on a bed of crispy roasted potatoes. A complete one-pan dinner bursting with bright flavor.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.