8,164 chopped recipes

This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!

No cook peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.

Vegan sweet potato and tomato soup with carrots, celery, and a hint of nutmeg, partially pureed for chunky-creamy texture. Healthy, high-fiber bowl perfect for chilly nights.

Avocado salsa combines diced ripe tomato, red onion, jalapeño, and lots of cilantro in olive oil and lime juice, with chopped avocado folded in just before serving. Bright, chunky pico de gallo with a creamy upgrade.

Delicious recipe for an all-year round chocolate treat.

Tangy Dijon mustard and red wine vinegar wake up tender new potatoes in this make-ahead potato salad loaded with colorful bell peppers and a hint of heat from red pepper flakes.

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.

A creamy and savory soup that will warm you up on a cold winter night.

On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.

Curried pumpkin-apple soup blended into a silky autumn puree with sauteed onion, garlic, curry powder, and a splash of milk. Sweet, savory, and warmly spiced for cool-weather dinners.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Warm, cozy and delicious. Used hot curry powder to add extra hint to the dish. Had it with homemade nan bread, yum!

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.