3,543 popper recipes

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Baked catfish fillets in white wine with sliced mushrooms, topped with a silky butter-lemon cream sauce and a shower of Parmesan. Creole-inspired elegance on the table in 45 minutes.

Middle Eastern rice pilaf with cashews, raisins, dried apricots, and warm spices like cardamom and turmeric. A fragrant side dish with caramelized onions and a sweet-savory balance.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Beef stew braised in cranberry chutney with raisins, walnuts, honey, and warm spices. Stewing beef slow-simmered until the tart cranberries melt into a rich, fruity sauce.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Zesty Asian-style pasta with snow peas, red bell pepper, bean sprouts, and scallions, tossed in sesame oil and fresh lime juice. A light, 25-minute vegetarian pasta dinner with crisp-tender vegetables and bright citrus.