4,948 chopped recipes

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.

Vegetable lasagne layered with ricotta, mozzarella, zucchini, mushrooms, and a garlicky tomato sauce. A meatless comfort classic that feeds a crowd and freezes beautifully.

Orange cranberry bread: a festive holiday quick bread with cranberry-orange sauce, walnuts, and an apple jelly glaze. A fluted ring loaf that's stunning for gifting or brunch.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.

Bacon, melted American cheese, and cream of mushroom soup turn spaghetti and chicken into a bubbly, golden casserole the whole family will fight over. Serves 8 and ready in about an hour.

Golden curried rice cooked pilaf-style in butter with cumin, turmeric, ginger, and cayenne, then folded with diced ham and sweet green peas. A one-pot dinner that turns leftover ham into something special.

Snow crab claws simmered in a strained curry sauce built from sauteed vegetables, apple, fish stock, and a splash of pineapple juice. A refined, restaurant-style seafood dish with layered tropical and savory flavors.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

Chinese pepper steak stir-fry with thinly sliced round steak, green bell peppers, tomatoes, and bean sprouts in a savory soy sauce. Ready in 30 minutes and served over rice.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.