3,266 fried recipes

Polish pork chops in a sour cream and tomato sauce with dill pickle and dry sherry. A tangy, Eastern European-inspired skillet dinner that's comfort food with a sharp, savory twist.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Delicious Australian lamb and pesto with healthy vegetables on the side

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Creamy spinach casserole with cheddar, sour cream, and onion soup mix topped with buttery breadcrumbs. Classic side dish for holiday dinners and potlucks.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

Slow cooker ground beef and bacon stroganoff in a creamy mushroom soup and red wine sauce with sour cream, spooned over toasted buns. Just 15 minutes of prep for a 4-hour hands-off dinner.

Greek stifado: slow-braised beef chuck in red wine, tomatoes, onions, thyme, rosemary, and cumin, finished with crumbled feta. A rustic Mediterranean stew with deep, herb-saturated flavor.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Grilled turkey marinade built on lemon, balsamic, white vinegar, and Worcestershire with oregano, salt, and pepper. A tangy, herby soak that keeps grilled turkey juicy and savory.

Nutty spinach dip with creamy ranch dressing, frozen spinach, dry vegetable soup mix, and chopped walnuts. A no-cook party dip that doubles as a stuffed mushroom filling.

Shredded cabbage and bok choy sautéed in butter and olive oil, finished with ribbons of fresh basil. A light, vibrant side dish ready in 25 minutes.