890 fry recipes

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Garlicky Italian broccoli sautéed with red pepper flakes and white wine turns everyday vegetables into a vibrant side dish in 20 minutes.

This home-brew remains a favourite party drink in a Welsh household for both adults and children.

No-bake chocolate and dried fruit squares studded with nuts, topped with candied orange zest. These refrigerator treats combine tropical dried fruit mix with rich semi-sweet chocolate for an elegant bite.

Fruit compotes are a typical dessert for a Sabbath meat meal.

Beef tenderloin steaks rubbed with a smoky brown sugar, paprika, and allspice blend then grilled to medium-rare in just 6 minutes. This 20-minute date night dinner for two is pure steakhouse class at home.

Tired of cakes?! We have you covered. Try this warm and mouth-watering fig-apple compote with a scoop of vanilla ice cream. Heavenly delicious!

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Homemade honey mustard made from scratch with dry mustard powder, honey, apple cider vinegar, and turmeric. A creamy condiment that keeps refrigerated for up to a month.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Boneless chicken breasts baked in a bright lemonade-honey glaze with crushed sage, thyme, and dry mustard. Sweet, herby, and on the table in 30 minutes. Feeds eight with minimal effort.

Boneless chicken breasts baked in a honey-lemonade glaze with crushed sage, thyme, and dry mustard. Sweet, herby, and on the table in 40 minutes with almost no prep. A weeknight winner.

Mustard peach relish made with fresh peaches, dry mustard, and vinegar, set with fruit pectin for canning. A sweet-tangy condiment for grilled meats, ham, or cheese boards.