2,982 chopped recipes

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Spicy chili beans made from dried red kidney beans simmered 4 hours with chili powder, cumin, cayenne, tomatoes, and bell pepper. A meatless chili with serious heat and deep bean flavor.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Ginger-banana chutney simmers bananas, dates, raisins, onion, candied ginger, and cider vinegar into a jammy Indian-style relish. Pairs with curry, cold cuts, or grilled meats straight from the jar.

Hungarian potatoes simmer eggplant, red bell pepper, mushrooms, and tender potatoes in a paprika-spiked tomato sauce. A hearty meatless one-pot main with deep, smoky-sweet flavor.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Fresh Indian salsa with tomatillos, tomatoes, jalapenos, cilantro, onion, and lime juice. A bright, tangy no-cook salsa that blends Mexican and Indian flavor profiles.

Spicy lentil potato stew simmers brown lentils, cubed potatoes, carrots, and celery in tomato juice with chili powder, oregano, and basil for a hearty one-pot vegan dinner.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Crockpot menudo, the traditional Mexican tripe and hominy soup made easy in the slow cooker. Tender tripe, posole, chile, and a calf's foot simmer all day into a rich, deeply savory bowl.