10,000 fried recipes

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Thai-style lemongrass rice with turmeric and green onions. Fragrant, golden, and perfect as a side for curries, stir-fries, or grilled meats. Ready in an hour.

Romano-breaded chicken breasts pan-fried golden, then baked under a rich cream and cheese sauce with melted mozzarella on top. Italian-American comfort at its cheesiest.

Vegetarian red lentil burgers bound with breadcrumbs, onion, and garlic. A simple high-protein meatless patty that pan-fries up crisp on the outside and tender within.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Crispy Chinese-American shrimp toast: golden-fried bread triangles topped with seasoned shrimp paste, fresh ginger, water chestnuts, and toasted sesame seeds. A classic dim sum starter.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Quick 15-minute tuna fish curry with stir-fried apple, curry powder, and tomato sauce served over rice. A weeknight shortcut to warming Indian-inspired flavor using pantry staples.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Homemade paneer: the classic Indian fresh cheese made from just milk and vinegar. Pressed into firm cubes, pan-fried golden, and ready for any curry or saag.