2,615 fried recipes

Creamy potato and cucumber soup with heavy cream, dill, and grated scallion. Potatoes riced until silky smooth, with tender cucumber pieces in every spoonful. Served hot.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Bread machine quick bread packed with dried fruit, nuts, and whole grains. Just load the ingredients and press start for a wholesome loaf studded with raisins, cranberries, blueberries, walnuts, and pecans.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.

Chewy fruit bars packed with apricots, raisins, and crushed pineapple, then dusted with powdered sugar or spread with frosting.

Fresh clams steamed in a garlicky tomato and white wine sauce over vermicelli. This Italian red clam sauce uses whole shell-on clams for a restaurant-worthy seafood pasta at home.

Good, inexpensive hearty meal although I would spice it up a little more probably with garlic and more onion.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Cheesy garlic bread with melted Swiss, garlic butter, and parsley spread between slices of French bread. The pull-apart loaf appetizer that ruins regular garlic bread for everyone.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.