4,948 chopped recipes

Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

Apple pie with a twist: cinnamon Red Hots melt into the filling with walnuts and a crumbled pie crust topping. Bubbling, spicy-sweet, and utterly irresistible.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Orange Waldorf salad with fresh apples, toasted pecans, celery, and a light cinnamon-yogurt dressing. A no-cook, low-calorie twist on the classic that comes together in 10 minutes.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Crisp cucumbers and juicy tomatoes coat tender penne in a tangy dill-lemon dressing that gets better as it sits in the fridge.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Italian-seasoned beef and sausage mixed with creamy ricotta and Parmesan, rolled in layers of buttered phyllo, and baked into a crispy golden strudel. A show-stopping dinner or appetizer.

Velvety pumpkin soup spiced with cinnamon and ginger, topped with buttery cinnamon-sugar croutons. A cozy fall soup that's ready in about an hour.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin