5,101 fried recipes

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

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Wild rice and zucchini salad with brown rice, grated zucchini, avocado, spinach, tomato, and bell pepper. A colorful vegetarian grain salad that works as a main dish or side.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Tomato-based seafood soup with fresh herbs, pasta shells, and mixed seafood finished with dry sherry. Elegant 60-minute bisque.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Radicchio leaves brushed with lemon oil and filled with melted Monterey Jack cheese. A 5-ingredient, low-carb appetizer ready in under 10 minutes.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.