7,097 popper recipes

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

This turns out similar to pita and takes about 10 minutes to have ready. Perfect when in a pinch and perfect for use in soups or dips.

Roasted habanero salsa with 10 grilled habaneros, oven-roasted Roma tomatoes, lime juice, and cilantro. Extremely hot, keeps in the fridge for weeks.

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.

Hot pepper and garlic spaghetti where the pasta cooks in chili-garlic infused water, absorbing heat and flavor from the inside out. A fiery vegetarian pasta with olive oil and parsley.

Simple homemade tomato sauce from fresh ripe tomatoes, garlic, bay leaf, olive oil, and a splash of vinegar to brighten the finish. Long-simmered Italian-style sauce with the deep flavor only patient cooking delivers.

Korean Bean Thread Sesame Noodles with Vegetables recipe

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

This, too, is a Portuguese recipe from the Algarve.

A savory omelet filling of browned kielbasa, sweet peppers and onions seasoned with oregano and basil. Spoon it into a French omelet for a hearty, satisfying brunch.

A genuine pepper bread that is tasty on its own but also scrumptious when used as a sandwich.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.