906 fried hop recipes

A quick and easy Blue cheese based balls perfect for the holidays or any occassion.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Spicy lentil potato stew simmers brown lentils, cubed potatoes, carrots, and celery in tomato juice with chili powder, oregano, and basil for a hearty one-pot vegan dinner.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Moroccan-spiced bulgur baked with dried apricots, prunes, and apples in a fragrant mix of cinnamon, nutmeg, and coriander. A hearty, fiber-rich winter side dish with sweet-savory depth in every bite.

Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Hot pepper and garlic spaghetti where the pasta cooks in chili-garlic infused water, absorbing heat and flavor from the inside out. A fiery vegetarian pasta with olive oil and parsley.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.