1,075 fried hop recipes

Rolled sole fillets stuffed with spinach-nutmeg mousse and a whole shrimp, baked in white wine, then draped in a mushroom cream sauce. Dinner party elegance at its finest.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Baked dried beef dip with cream cheese, sour cream, horseradish, and chopped nuts. A creamy, savory hot appetizer with a sharp horseradish kick for crackers and veggies.

Marinated spaghetti squash salad with artichoke hearts, fresh herbs, and two cheeses in a tangy rice vinegar dressing. A make-ahead vegetarian side that chills overnight for bold, layered flavor.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.

San Francisco-style seafood stew loaded with shrimp, clams, crab, and whitefish simmered in a garlicky tomato-wine broth. A homemade shellfish stock from the shrimp shells builds deep, briny flavor.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Sophisticate your chicken today with this easy crockpot recipe that you will end up storing in your cookbook.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Sea scallops with fresh tomatoes and white wine over spinach fettuccine, topped with toasted pine nuts and Parmesan. A light, elegant pasta dinner in under an hour.