5,336 chopped recipes

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

A South African-style spiced mince filling for samoosas: beef or mutton braised dry with jeera, ginger, garlic, turmeric, fresh coriander and mint. The keep-it-dry method that stops samoosas from going soggy.

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Garden burgers made with ground turkey or beef mixed with shredded carrot, onion, green pepper, and Parmesan. Grilled with a tomato slice melted on top.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Whole beef brisket slow-smoked over charcoal for 4 to 5 hours, basted in a tangy homemade sauce with green chiles and hickory-finished until it practically crumbles. Pile it on buns and let the napkins fly.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Barbecue pulled chicken made in a slow cooker with smoky chipotle, green chiles, honey, and cider vinegar. Hands-off comfort food that piles high on buns or over rice.

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

Vietnamese vegetable platter arranges fresh lettuce, cilantro, mint, basil, cucumber, scallions, and bean sprouts alongside rice rolls or grilled meats. The essential wrap-and-dip accompaniment.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.