1,255 red fried recipes

Pan-broiled steak with whiskey sauce sears peppercorn-crusted steak on rock salt in a hot cast-iron pan, then spoons over a whiskey-butter sauce. Steakhouse dinner made at home.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Wholesome potato bread builds a hearty 100% whole wheat loaf with mashed red potatoes, starchy potato water, dried chives, and sesame seeds. A bread machine recipe with savory backbone and a tender, never-dense crumb.

Pete's white pizza skips the red sauce for a basil-pine nut pesto base topped with wine-balsamic sun-dried tomatoes, sweet roasted garlic, pine nuts, and melty Fontina, on a homemade cornmeal crust.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.

Considered the national dish of Malaysia, nasi lemak is a breakfast staple in Singapore hawker centres, but is also recognised as one of the least healthy breakfast options - no surprise since lemak means 'fatty' and refers to the rich white rice cooked in coconut cream. When served with fried chicken, the dish really does pack a calorific punch. However, with a few tweaks and substitutions it is possible to create a healthier version of the dish to enjoy on weekends at home with family.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

A vibrant spinach and leaf lettuce salad tossed with crispy bacon, chopped eggs, and a tangy-sweet poppy seed dressing. Perfect as a light meal or side dish, this salad balances fresh greens with savory and sweet flavors.