8,164 chopped recipes

The soup was delicious and easy to make. Ideal for cold winter days.

Two-ingredient caramel fondue made from melted caramel candy squares and water. Serve warm with apple chunks, marshmallows, and fruit for dipping, then roll in chopped nuts.

Freezer-friendly guacamole with mashed avocado, chili peppers, onion, and white vinegar. Make it ahead and freeze, then thaw and stir in fresh tomato before serving.

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

Smooth broccoli cauliflower soup blends two cruciferous veggies into a silky, low-fat puree thickened with skim milk and finished with Swiss cheese. Light, creamy, and ready in 30 minutes.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

A tasty and easy to make spinach dip that tastes amazing with tortilla chips or vegetables of your choice.

The pressure cooker certainly shortened the cooking time significantly, and the roast came out so tender. I didn't have tomato juice, so used tomato sauce instead, and the result was still wonderful. Saved it into my recipe box as well.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

Meaty cod baked in a flavorful combination of tomatoes, olives, garlic, herbs reminiscent of French Provence. This dish reflects the Provençal style through its use of tomatoes, olives, garlic, and herbs—hallmarks of the region’s rustic, flavorful fare.

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Hearty apple buckwheat muffins packed with tart Granny Smith apples, earthy buckwheat flour, cinnamon, raisins, and walnuts. The fruit keeps them moist while buckwheat adds nutty, whole-grain depth.

A fresh, no-cook pasta salad tossing ditalini with raw zucchini rounds, chopped fresh tomato, sliced onion, olive oil, and parsley. Simple Italian summer eating at its best, ready in 40 minutes.

Sweet and sour carrot salad: tender carrot coins, onion, and green pepper marinated in a tangy-sweet tomato dressing. The make-ahead 'copper pennies' salad that only gets better as it sits.

Chilled Spanish tomato gazpacho blended from ripe tomatoes, garlic, onion, green pepper, and olive oil, sharpened with vinegar and a hit of paprika. No-cook summer soup served with crunchy garnishes.