Name: Chopped Salad
Yield: Serves 2
Ingredients: 1/2 large head iceberg lettuce, chopped; 1 tomato, seeded, chopped; 1 small avocado, chopped; 6 slices bacon, cooked, crumbled; 2 ounces blue cheese, crumbled; 1 green onion, sliced; Purchased vinaigrette or blue cheese dressing

An easy version of the famous Cobb salad.

Recipe information

Yield
Serves 2

Ingredients

1/2 large head iceberg lettuce, chopped

1 tomato, seeded, chopped

1 small avocado, chopped

6 slices bacon, cooked, crumbled

2 ounces blue cheese, crumbled

1 green onion, sliced

Purchased vinaigrette or blue cheese dressing

Preparation

Combine first 6 ingredients in large bowl. Add enough dressing to season to taste; toss well.

Recipe notes

Feta and Sun-Dried Tomato Dip

Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Fattoush Salad With Lemon-Sumac Dressing

Every salad should have pita chips.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kentucky Hot Browns

For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.

Luscious Banana Pudding

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.