695 fried rice recipes

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Hearty Hungarian-style cranberry bean soup with kolbasz sausage, thickened with a bacon dripping roux and sour cream. Old-world comfort food that sticks to your ribs.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

Peaches and cream bread machine loaf: dried peaches and peach yogurt fold into a soft, lightly spiced bread with cinnamon and nutmeg. Sweet enough for breakfast toast, savory enough for sandwiches.

Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.