5,101 fried recipes

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Fig butterscotch drops are a stovetop candy with dried figs and ground nuts stirred into melted brown sugar butter. No oven, no fuss, rich and chewy.

Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.