1,075 fried hop recipes

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

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

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.

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.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Provencal chicken slow cooker (crock pot): chicken pieces braised with bacon, shallots, tomato, red wine, and Mediterranean herbs. 8 hours on low for a restaurant-worthy French-Italian-Spanish fusion.