7,098 popper recipes

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Even the sweet potato/yam "dis-liker" (me) liked the flavor of these. Nice little bite from the cayenne. And the amount of sugar was just right. I don't care for really "sweet" yam dishes at all! Thanks for this addition to our holiday dinner. (Part of my "Thanksgiving 2010" Menu)

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

Instead of potato fries, try these oven baked sweet potato fries. They are sweet and creamy in the inside, golden and crispy on the outside. Dip them into this creamy and tangy chipotle yogurt dip, delicious.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Simple and delicious, a great way to use up your beet greens!

Simple and healthy. The key to brussel sprouts is to NOT overcook them.

Delicious! I wasn't sure about the flavor before I made this dish, I was so glad that I made it, and it came out so flavorful and tasty.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!

Pan-seared chicken breasts dredged in sage and nutmeg, deglazed with dry vermouth and sweet red peppers for an elegant 30-minute dinner.

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.