4,948 chopped recipes

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Pasta aglio e olio with slow-cooked garlic in olive oil, fresh basil, parsley, and Parmesan. Six ingredients, no cream, and on the table in 30 minutes flat.

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

Warm up your soul with this hearty soup that tastes amazing when served with crusty bread or crackers.

Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

These are great! Nice and healthy, big hit in our family.

Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.

Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.