3,880 popper recipes

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Beef shish kebabs marinated in oil, vinegar, soy sauce, garlic, lemon juice, and basil then skewered with mushrooms, tomatoes, peppers, and onions. Grilled and basted for a classic summer dinner.

Butter-sauteed shrimp deglazed with white wine, served over thin pasta with a slow-simmered Provencal tomato sauce rich with basil and oregano. Worth every minute of the long, lazy simmer.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Homemade crunchy coating mix with cornmeal, cornflake crumbs, Parmesan, toasted sesame seeds, and herbs. A Shake 'n Bake alternative you can keep in a jar for weeks.

Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Hearty and very meaty with the crunch of earthy walnuts.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Breaded chicken breasts in a mushroom-sherry cream sauce tossed with fettuccine and Parmesan. A restaurant-quality one-skillet dinner ready in just 30 minutes.