4,835 chopped recipes

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Bring your garden into your kitchen with this low-fat, delicious pizza your kids will love!

Singapore-style rice stick noodles loaded with chicken, barbecued pork, and shrimp, tossed with curry powder, Chinese mushrooms, snow peas, and bell pepper. A one-wok feast worth the effort.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.

Layered pudding cake with a nutty oat crust, cream cheese layer, vanilla and chocolate pudding, and whipped cream topping. A no-bake icebox dessert.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Curried whole chickpeas (chana) simmer in a freshly ground spice blend of cinnamon, cardamom, cloves, and cumin with ginger, chilies, and tomato. Authentic Indian vegetarian curry.

Southwestern beef hash with ground beef, crispy frozen potatoes, and salsa cooked in one skillet. A fast, filling dinner topped with green onions and black olives.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Vegan tofu nut patties with almond butter, walnuts, sunflower seeds, and millet. Hearty, nutty, and grilled or pan-fried to a golden crisp. Egg-free and packed with plant protein.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.