10,000 chopped recipes

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Hawaiian macadamia bread folds crushed pineapple, shredded coconut, and chopped macadamia nuts into a tender quick bread. Tropical tea bread or breakfast loaf with island flavors in every slice.

Chuck's New England clam chowder layers tender chopped clams, potatoes, and celery into a silky roux-thickened half-and-half broth finished with a splash of sherry. Classic Yankee comfort in a bowl.

Classic Alsatian apple charlotte with milk-soaked bread, cinnamon-spiced apples, chopped almonds, and a splash of kirsch. Baked in a bundt pan until golden, this rustic French dessert is pure comfort.

Company apple pie is a three-pie batch showstopper with a sugar crust, lemony apple filling, caramel sauce stripes, cream cheese topping, and chopped walnuts. Built to feed a crowd.

Dense, fudgy brownies made with real unsweetened chocolate and loaded with chopped walnuts, then layered with raspberry jam and a glossy chocolate glaze. Finished with chocolate-dipped walnuts for a bakery-worthy presentation.

Three-ingredient meringue cookies loaded with chopped pecans and brown sugar. These featherlight kisses bake in just 5 minutes and make 30 bite-sized treats from a single egg white.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Fresh orange supremes folded into strained yogurt with honey, cardamom, coriander, and cloves, topped with chopped pistachios. A light, elegant no-cook dessert.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.