5,251 chopped recipes

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Whole artichokes filled with tiny shrimp tossed in a gazpacho-style cilantro dressing with tomato, avocado, scallion, and garlic. A bright summer starter or light lunch that doubles as edible presentation.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Leftover turkey with cranberry papaya salsa tops sliced cold turkey with a fresh, spicy tropical relish of diced papaya, dried cranberries, pickled jalapeños, cilantro, cumin, and lime. Ready in minutes, no cooking required.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Pasta with spinach chiffonade in a light garlic chicken broth sauce, topped with Parmigiano-Reggiano. A low-calorie Italian pasta dish ready in 30 minutes.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.