5,101 fried recipes

Fresh homemade garlic and oregano pasta with durum semolina, egg substitute, and minced garlic. Low-cholesterol Italian staple run through a pasta machine for silky strands.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.

Homemade cranberry orange sauce studded with dried apricots and raisins. This fruity, jewel-toned holiday condiment can be made up to 4 days ahead and thickens beautifully as it chills.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Traditional frijoles: slow-simmered pinto beans with onion, garlic, cumin, chile, and bacon drippings. An authentic Tex-Mex and Mexican staple cooked low and long until creamy and fragrant.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Curried lentils and rice with just 5 ingredients. Onions and curry powder simmer with lentils for two hours until thick and saucy, then get spooned over steamed rice.

Golden apricot nog made from simmered dried apricots blended with skim milk, vanilla, nutmeg, and stiff meringue, spiked with rum or brandy. A fruity, lighter twist on traditional holiday eggnog.

Vellirikkai thogayal is a South Indian cucumber chutney with mustard seeds, urad dal, methi, dried red chilies, and sesame oil. A tangy, crunchy condiment for rice.

Apricot couscous with dried apricots and cardamom, made in the microwave in under 10 minutes. A fragrant, fruity side dish with just five ingredients.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.