4,323 fried hop recipes

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

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.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Delicious Australian lamb and pesto with healthy vegetables on the side

Ground ham shaped into bite-sized balls with fresh dill and Dijon mustard, browned in butter, then smothered in a creamy dill sour cream sauce. Serve over noodles for a cozy dinner for six.

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

Soft Shell Crabs in Black Bean and Chili Sauce recipe

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads, with a generous grinding of black pepper

An easy main dish chicken recipe. Chicken breast browned and braised in beer, with ham and shrimp.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

"Easy, fast and delicious! I created this recipe so I could feed a crowd on a moments notice and still expect raves. Make the sauce a day ahead and the flavor even improves. This way you can spend time with your guests, not slaving in the kitchen."