2,615 fried recipes

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

Chicken and barley soup with carrots, celery, onion, and thyme simmered in chicken broth. A warming, wholesome one-pot soup with nutty pearl barley.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Fast creamy spaghetti sauce with sauteed onions and garlic simmered in tomato sauce and red wine with green bell pepper, basil, and oregano. Ready in 30 minutes.

Greenport soup, a silky pureed green pea and lettuce soup with scallions, parsley, a blonde roux, and a splash of dry sherry. Bright spring color, elegant enough for company.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Start off your soups with this simple recipe that will have you making savory dishes in no time!

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Bay scallops with mushrooms, snow peas, and bacon in a sherry-lemon sauce thickened with cornstarch. A quick skillet dinner served over rice.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.