10,000 chopped recipes

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Crispy breaded meatballs packed with ground pork, sauerkraut, and cream cheese, fried golden and served with a mustard-mayo dipping sauce. A bold German-style appetizer that makes 3 dozen.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Tangerine hens stuffed with fresh tangerine segments, pecans, and mushrooms, basted with honey, soy, and white Zinfandel. An elegant citrus-roasted Cornish game hen dinner for four.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Hearty spaghetti sauce with ground beef, garlic, carrots, celery, and onion simmered in milk before the tomatoes go in. A Bolognese-inspired technique for a richer, smoother meat sauce.

One-dish chicken and stuffing bake with herb stuffing cubes, cream of mushroom soup, and a paprika dusting. Ready in 30 minutes for a no-fuss weeknight casserole.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.