5,462 chopped recipes

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Five-pepper chicken fajitas with red, yellow, and green bell peppers plus jalapeño and black pepper. Lime-cumin marinated chicken in whole wheat tortillas.

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Pasta with chicken in a creamy tomato sauce blended with four Italian cheeses: Bel Paese, ricotta, Romano, and Gorgonzola. A rich, indulgent pasta dinner with plum tomatoes, heavy cream, and butter.

Country-style sandwich maker pockets stuffed with egg, grated cheese, zucchini, and onion, toasted in a sandwich press. A quick hot snack from the toastie-maker era of home cooking.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.