10,000 fried recipes

These succulent buffalo chicken strips will make you addicted for sure.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.

Dress up your chicken for dinner with this recipe that uses a variety of spices to create an extravagant taste.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Shredded yellow summer squash seasoned with oregano, garlic, and chicken bouillon, then microwaved to crisp-tender in minutes. The fastest veggie side dish in your rotation.

Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.

This soup is a complete meal when served with a green salad and French bread.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.