8,031 chopped recipes

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

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White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Wild green salad tossing bittersweet escarole, lemony sorrel, and fresh mint with toasted sunflower seeds in a light herb vinegar dressing. A bright, garden-fresh bowl ready in minutes.

Homemade flavored stir-fry oil infused with fresh ginger, garlic, and red pepper flakes. A make-ahead aromatic oil that adds instant depth to any stir-fry.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

I was skeptical about the recipe, but I happened to have all the ingredients on hand, so went for it. To my surprise, it actually tasted delicious. It was also a great way to use frozen broccoli. Overall I liked it, and will probably make it again.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Very great orzo and toasted barsley, light and healthy.

Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.