3,268 fried recipes

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

Turkey cutlets Milanese with homemade Parmesan breadcrumbs, oven-baked instead of fried for a lighter take on the Italian classic. Crispy, golden, and ready in 25 minutes.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Oven-baked veal Parmigiano with a crispy corn flake and Parmesan crust, oregano tomato sauce, and melted mozzarella. A lighter, no-fry take on the Italian-American classic.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Szechuan hot and sour shrimp stir-fried with garlic, ginger, and chili, then tossed with celery and bamboo shoots in a tangy wok sauce. Fast, fiery weeknight dinner.

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.