5,631 popper recipes

Garden burgers made with ground turkey or beef mixed with shredded carrot, onion, green pepper, and Parmesan. Grilled with a tomato slice melted on top.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

Mini shrimp quiche baked in crescent roll dough cups with a brandy-spiked egg custard and melted Gruyere cheese. Bite-sized appetizers that bake in 20 minutes and freeze beautifully for make-ahead entertaining.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Flank steak stir fry with bell peppers, onion, celery, and fresh ginger in a soy-cornstarch sauce. Thin-sliced beef stays tender with a quick two-stage cook.

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

Quick microwave cod fillets dipped in tangy lemon parsley butter. Flaky, tender fish ready in 30 minutes with just 6 ingredients and zero fuss.

Try something new for dinner with this succulent dish that is cooked to perfection.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.