2,837 fried recipes

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Simply delicious salad that can be served with any main course.

Spiced pumpkin muffin cakes studded with raisins or dried apricots and finished with a sweet powdered sugar drizzle. Warm cinnamon, nutmeg, and orange zest in every bite. Makes 20.

Chuck roast slow-cooks with onions, carrots, celery, and stewed tomatoes in a savory herb gravy enriched with Worcestershire sauce and mushrooms for an effortless crockpot dinner.

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Alaskan Gakona-style sauce for dry late-season moose meat made with rendered beef fat, fresh tomatoes, onions, mushrooms, and dried scallions. A simple field-cabin sauce that rescues lean, tough wild game.

Italian Parmesan risotto topped with garlicky pan-toasted mushrooms. Creamy rice built one ladle of broth at a time, finished with Parmigiano-Reggiano and crowned with golden mushrooms.

This easy to prepare coffee cake comes out moist, fluffy and absolutely delicious. Sour cherries give the cake fruity flavor with some sourness and sweetness zing in every bite.

One-pot rustic stew with rabbit, hare, veal, or chicken simmered with leeks, garlic, pearl barley, bay, and sage. A rural British-style dish where the barley doubles as starch and vegetable.

A beef stew full of mushrooms, onions, carrots and hint of sophisticated red wine.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.