2,615 fried recipes

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Quick minestrone soup with potatoes, frozen mixed vegetables, kidney beans, and Italian seasoning in vegetable broth. Vegetarian, Parmesan-topped, and ready in 35 minutes.

Beans on toast, with curry.. Because beans on toast is the most boring food known to mankind! Quick, cheap and easy meal for a tiny budget. it's actually quite delicious ;)

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Penne in tomato sauce with crabmeat is a simple Italian pasta where plum tomatoes, white wine, and soft onion cook down into a light sauce, then get tossed with flaked crab for sweet briny richness.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Individual baked corn custards with green onions and a crispy Parmesan breadcrumb topping. Scaled for two, low-calorie, and elegant enough for a dinner party side.

Garlic chicken Provencal soup with golden-browned chicken breasts simmered in plum tomatoes and white wine, loaded with Italian vegetables and pasta. Served in shallow bowls with Parmesan.

Whole red snapper stuffed with toasted almonds, bread crumbs, celery, and tarragon, basted in melted butter until golden and flaky. A stunning centerpiece for any dinner table.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.