997 fried hop recipes

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Stale bread simmers with Roma tomatoes, garlic, white wine, and marjoram in this hearty Italian peasant stew. Tiny pastina added at the end gives it body. Ready in 45 minutes.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Rolled veal cutlets stuffed with mushroom and onion breadcrumbs, braised in a smoky paprika-tomato sauce with sour cream. Served over buttered noodles for a hearty Eastern European supper.

A one-pot cioppino with fish, shrimp, and clams in a slow-simmered tomato, white wine, and herb broth. Weeknight-friendly with just 10 minutes of prep and pantry-staple seasonings.

Linguine tossed with a buttery spinach sauce simmered in white wine with onions, garlic, mushrooms, and basil, then finished with Parmigiano-Reggiano. A pantry-friendly weeknight pasta.

This traditional Southern dish is served on New Year's Day for good luck throughout the year

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Budget-friendly chicken noodle casserole with fresh spinach, cottage cheese, cheddar, and pimiento. Works with turkey, ham, or tuna for a flexible weeknight dinner.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Dilly beef salad with cubed cooked beef, stuffed olives, pickled onions, and green pepper in a beer and dill mayonnaise dressing. A tangy, cold meat salad for lunch or picnics.

Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Creamy pinto bean soup pureed smooth with chile, onion, and light cream, garnished with toasted pine nuts, cilantro, and chives. From-scratch beans cooked until velvety.