997 fried hop recipes

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

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.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Mediterranean rosemary chicken stew with potatoes, carrots, black olives, lemon juice, and a triple-herb finish of rosemary, basil, and parsley. Light, brothy, sun-soaked, on the table in an hour.

Oven-braised beef stew with toasted cumin, chili powder, red wine, crushed tomatoes, pearl onions, and green olives. A Southwestern spin on classic stew with deep, earthy warmth in every spoonful.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.