8,031 chopped recipes

Ratatouille pizza with eggplant, yellow squash, bell pepper, and red onion on a quick Bisquick crust. A veggie-loaded, mozzarella-topped pizza ready in 40 minutes.

Cranberry orange relish made in the microwave with fresh apple, ginger, and nutmeg. Ready in 10 minutes, this tangy-sweet condiment pairs beautifully with turkey, ham, or chicken.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

French bread pizza hero loaded with homemade mushroom-pepper-onion pizza sauce and melted cheese. Split-loaf pizza with a sauce simmered 15 minutes for real pizzeria flavor without the dough.

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Goan ginger-scented tomato and cabbage soup is a light, vegetable-forward broth with fresh ginger, garlic, and a finish of torn mint leaves. Served ladled over alphabet pasta for a playful Indo-Portuguese coastal twist.

Crisp mixed greens tossed with red grapes, walnuts, celery, shredded coconut, and mandarin oranges. A quick 10-minute side salad with sweet, crunchy, tropical flair.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

Fajita-style orzo tossed with grilled red peppers, charred red onion, a fresh jalapeno-lime salsa and a dollop of sour cream. Tex-Mex flavors in a pasta bowl, perfect for summer grilling.

Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.