7,097 popper recipes

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.

Herb sauce is very nice, with the green beans, they taste very great!

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Crispy marinated tempeh tossed with al dente pasta, bell peppers, celery, and red onion in a tangy oregano-garlic vinaigrette. A colorful, protein-rich vegan pasta salad that works as a main or a hearty side.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Honey barbecued salmon with a spicy honey-ketchup glaze featuring curry, jalapeno, and coarse mustard. Grilled fillets served on mache lettuce with a malt vinegar-cilantro dressing.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Broccoli and avocado salad with blanched florets, ripe avocado strips, and a Dijon-garlic red wine vinaigrette. Light, fresh, and naturally vegan with creamy and crisp textures.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

This simple side works with various meat main dishes.

Vegan twice-baked potatoes stuffed with mashed carrots, sauteed onions, basil, and fresh parsley. A hearty vegetarian main dish with no dairy needed.

Greek tomato soup with spaghetti, potatoes, and vegetables simmered in olive oil. A simple vegetarian one-pot meal with wholesome, rustic Mediterranean flavors.