10,000 fried recipes

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.

Cheddar and parmesan give the bread cheesy and tangy flavor, and Jalapeno adds some zing into your bites. You can serve it as an accompaniment with the main course, or just eating it directly is quite delicious!

Barbecued beef in crusty rolls uses leftover cooked beef tossed in a tangy microwave sauce with ketchup, Worcestershire, and brown sugar. A weeknight sandwich shortcut that skips the smoker entirely.

Sichuan-style crispy beef in chili sauce, double-fried until shatteringly crisp and tossed with garlic, dried red chilies, and a sweet-savory glaze. The takeout favorite made better at home.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Scored ham rubbed with brown sugar and dry mustard, studded with whole cloves, and served with a glossy Cumberland sauce of apple jelly, citrus, and honey. A British classic for holiday feasts.

Baked cheese and spinach fondue with cubed white bread, eggs, and American cheese in a savory custard. A make-ahead brunch casserole that's part strata, part souffle.

Braided Swiss bread made with milk, butter, and active dry yeast, finished with a golden egg wash. A classic European-style loaf with a soft crumb and beautiful braided shape.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.

Soft honey yeast rolls with a sweet butter-honey-sugar topping drizzled on before baking. No kneading required, just drop spoonfuls of sticky dough into the pan.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.