10,000 fried recipes

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.

Tender, herb-scented cottage dill bread made effortlessly in your bread machine with tangy cottage cheese, aromatic dill seed, and savory dried onion.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Pan-fried crab cakes with dry mustard and egg yolks, served with a creamy tomato dill sauce. Golden-crusted on the outside, tender flaked crab on the inside.

A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

A quick Indian chickpea curry with a blended paste of ginger, garlic, cumin, and dried chilies simmered with tomatoes and warming spices. Vegan, 30 minutes, deeply fragrant.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.