2,615 fried recipes

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

A French-Caribbean lamb stew from Martinique and Guadeloupe, simmered with Colombo curry powder, ginger, garlic, boniato or potato, and calabaza squash. Make-ahead friendly and even better the next day.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Veal stock roasts meaty veal bones with onions, carrots, leeks, and garlic until deeply browned, then simmers gently for 6 to 8 hours into a clear, rich foundation for sauces and soups.

Fall off the bone lamb with sweet capsicum (bell pepper) and tomatoes. Stand a shank on top of a 'mountain' of garlic mash potato in a bowl; ladle bell peppers and soupy stock all around. Mop up with crusty bread