10,000 chopped recipes

Slow cooker pinto beans with cubed beef chuck and salt pork simmer for 10 hours into tender, smoky cowboy-style beans perfect for feeding ranch hands.

Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.

Potato gnocchi with wild mushrooms: pillowy handmade gnocchi from salt-baked potatoes, tossed with morels, porcini, shiitakes, and oyster mushrooms in a garlic-shallot pan sauce with Parmesan.

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Real-meat mincemeat in a manageable 20-serving batch. Beef, suet, apples, raisins, citron, and orange zest simmer with strong coffee, molasses, and warming spices into a deeply flavored holiday pie filling.

Ready in less than 15 minutes. An easy green bean side dish recipe with cashews, thyme and garlic that ensures the green beans remain the star.

Something quick, easy and tasty is always great for a busy week-night meal. This pasta with mushroom pea marinara sauce can be done within 20 minutes. It's loaded with yumminess and it's good for you.

Curry-spiced turkey spread with crisp apple, grated carrots, and tangy yogurt. A no-cook appetizer that's ready in 20 minutes flat.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

This was a big hit at our house: only a little strip was left along one edge of the casserole! I used nonfat mayonnaise, and bet that nonfat yogurt would work just as well to cut down on fat. I was out of peas, so used corn. And I used leftover chicken instead of turkey. Save this one for a neat way to use up your leftover Thanksgiving turkey.

Traditional Swiss Basel Leckerli: honey-spice cookie bars with cinnamon, cloves, candied peels, kirsch, and almonds under a crackly sugar glaze. Makes 50 to 60 bars that keep for weeks.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.