4,542 chopped recipes

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

A show-stopping layered blueberry pie with a white chocolate-coated crust, cooked blueberry filling, a fluffy blueberry Bavarian cream layer, and whipped cream on top. Five layers of blueberry heaven for your most impressive dessert spread.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Golden-seared chicken with asparagus, snow peas, and baby peas in a silky tarragon cream sauce, finished with lemon zest over fresh fettuccine. Spring on a plate in 45 minutes.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.