4,323 fried hop recipes

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Homemade Thai red curry paste (nam prik kaeng daeng) with dry-roasted cumin and coriander, dried chilies, lemongrass, galangal, shallots, and shrimp paste. Pounded by hand for authentic depth.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Turkey spaghetti sauce with chopped cooked turkey, canned tomatoes, tomato paste, basil, and thyme. A lean, quick pasta sauce that uses up leftover turkey in 25 minutes.