8,031 chopped recipes

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

A delicious muesli mix made of rolled oats, seedless raisins and bananas.

Slightly crusty roasted potatoes, bacon and a tangy sweet and sour vinaigrette. A classic improved just in time for Oktoberfest!

Tony's salad dressing: a balsamic-and-white-wine vinaigrette boosted with parmesan, fresh oregano, basil, and a splash of soy sauce. House dressing flavor that beats anything bottled.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Thai-style lemongrass rice with turmeric and green onions. Fragrant, golden, and perfect as a side for curries, stir-fries, or grilled meats. Ready in an hour.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Loaded vegetables minestrone packs cannellini beans, zucchini, carrots, celery, cabbage, potatoes, green beans, and elbow macaroni into a beef-stock tomato broth. Classic Italian comfort soup, feeds 10.

Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you'll find at the store.