1,029 fry recipes

Very low-fat vegan pastry crust made with soy milk, mashed potatoes, whole wheat flour, and yeast. No butter or oil needed for a soft, pliable dough that rises beautifully.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Tex's chili with coarse-ground beef, kidney beans, both hot and mild ground chiles, cumin, oregano, and Worcestershire sauce simmered for an hour. A big-batch Texas-style chili with real ground chile heat.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Golden bubble ring (monkey bread) made from homemade yeast dough balls rolled in butter, cinnamon sugar, and optional nuts, baked in a tube pan until golden and pull-apart tender.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Nutty apricot bars with a coconut-pecan crumble crust and jammy dried apricot filling. A layered fruit bar that's part cookie, part shortcake, chilled and sliced from the pan.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Yeast-risen banana pecan bread with mashed bananas, evaporated milk, chopped pecans, and a cinnamon-sugar topping. A soft sandwich-style banana loaf, not a quickbread.

Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Shoestring potatoes get pan-fried crispy then hit with crushed black pepper and tangy amchoor powder for fiery Indian street food flavor.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Try something different for breakfast with this recipe that uses rolled oats, mixed nuts and dried fruit.