4,948 chopped recipes

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Mughlai-style mixed vegetable curry with paneer, cream, pineapple, and golden raisins. A rich, mildly spiced North Indian dish that finishes with a sprinkle of fried nuts for royal-court flair.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Quick and easy yet dressy and good for company. The prosciutto wrapped around the asparagus gets crispy under the broiler and the tomato garlic dressing adds even more flavor.

A great way to use some of your abundant tomato crop.

Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.

Fruit salad with cream, fresh strawberries, banana, and pineapple tossed with lemon juice and topped with cream, strawberry jelly powder, and a drizzle of syrup. A quick, sweet, chilled fruit dessert.

A refreshing and tasty cilantro lime rice goes deliciously well with any your favorite Mexican main dishes.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

This simply delicious apple cake is made with 100% whole wheat flour, apple sauce and olive oil. It has much less sugar than a regular cake, but still well satisfies your sweet tooth. The caramel drizzling and toasted walnuts add more shine to the cake. Nobody could resist it!

Thick, creamy cheddar potato broccoli soup made from scratch in one pot. Chunks of tender potato and broccoli in a velvety cheese broth that's ready in about an hour.

A succulent crockpot dish that is made with beef and kidney beans.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

Loaded with sweet and salty flavor from mirin and soy sauce. Garlic and sesame oil add more deliciousness. A bit cilantro and sesame seeds are sprinkled on top just before serving.