890 fry recipes

Baked fish en papillote with sun-dried tomatoes, garlic, thyme, and lemon juice. Parchment packets lock in steam for flaky, tender fillets with almost no cleanup.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Rustic Italian bread shaped into a baguette with a crispy egg-white crust and cornmeal-dusted bottom. Uses a bread machine for the dough, then hand-shaped and oven-baked.

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.

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

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.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Bubbly, golden Käsespätzle loaded with Emmentaler cheese and caramelized onions. This cozy German noodle casserole bakes in just 30 minutes for a rich, comforting weeknight dinner.

Chewy apricot-coconut centers dipped in white chocolate create bite-sized treats that taste like vacation in a bonbon.

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

Homemade blueberry marmalade with real orange and lemon slices. This small-batch canning recipe yields 9 half-pint jars of jewel-toned spread that's half jam, half citrus marmalade.

Silky homemade apricot honey butter with fresh lemon, lemon zest, and crystallized ginger. No added sugar, no pectin, and keeps frozen for up to 6 months.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Fruit ginger drop cookies made with gingerbread mix, candied fruit, and chopped nuts. A 4-ingredient holiday cookie ready in 25 minutes.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.