5,562 chopped recipes

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Polish kapusta soup with shredded cabbage, beef chuck, red potatoes, and tomato sauce simmered for two hours. A hearty Eastern European cabbage and beef soup.

A delicious dessert that's made with crushed pineapple, cream cheese and miniature marshmallows.

Creamy salmon chowder made with canned salmon, potatoes, milk, and cream simmered low and slow for an hour. A rich, comforting pantry-friendly chowder that uses the salmon juice for extra flavor.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.