1,709 fried hop recipes

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.

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.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

Traditional Southern Hoppin' John with dried black-eyed peas, rice, ham, and cayenne. A one-pot New Year's Day staple believed to bring good luck.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

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.

Kazakh rice combines ground lamb, slivered almonds, and dried apricots, dates, and prunes with garlic and onion in one pilaf-style pot. A Central Asian sweet-savory main or side.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

These delicious monster munches make everybody who tastes it goes for a second or third one.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.