2,982 chopped recipes

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.

Lightened-up Irish colcannon using instant potato flakes and skim milk for a fast, low-calorie version of the classic cabbage and potato side. Ready in 20 minutes.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Phanang Curry Paste (Nam Prik Kaeng Phanang) recipe

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

One-pot brown basmati rice pilaf loaded with mushrooms, bell peppers, tomatoes, and onions. A dump-and-simmer weeknight dinner using whatever vegetables you have on hand.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.