10,000 fried recipes

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Pan-fried bass in a Dijon mustard batter with Worcestershire, lemon, and cayenne. Golden, crispy fried fish with a tangy mustard kick, ready in 30 minutes.

Sourdough steak uses tangy sourdough starter as a wet dip before dredging round steak in seasoned flour for a crispy, pan-fried crust. A frontier-style take on chicken fried steak.

Crispy battered shrimp tossed in warm honey and sesame oil, sprinkled with toasted sesame seeds. A Chinese restaurant favorite made at home in the wok.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Ground beef stir-fry with zucchini, tomato wedges, and soy sauce in a light cornstarch gravy. A fast wok dinner ready in 30 minutes.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Szechuan pepper beef stir-fry with dry-toasted peppercorns, red chili peppers, ginger, and garlic in a shoyu-brown sugar sauce. Wok-fried and ready in 35 minutes.

Coconut, kiwi and ham, they go very well. Great combination!

Whole wheat funnel cakes sweetened with honey and fried into crispy spiral sculptures. A nuttier, heartier twist on the classic fair treat.

Szechuan princess chicken stir-fried with dried chili peppers, Szechuan peppercorns, ginger, and roasted peanuts in a soy-sherry seasoning sauce. Spicy, numbing, and bold.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Fried Monterey Jack cheese bites with a garlic and Italian seasoning filling, double-breaded and fried in garlic-infused peanut oil. Served with marinara for dipping.