1,709 fried hop recipes

the perfect lobster side dish for Thanksgiving dinner!

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Korean sesame ginger marinade with soy sauce, garlic, toasted sesame seeds, and crushed chili. The sugar and soy caramelize into that signature Korean BBQ char on beef, lamb, pork, or chicken.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.