5,533 popper recipes

Roasted cod fillets topped with a warm Mediterranean tapenade of cherry tomatoes, cured olives, capers, shallots, oregano, and balsamic. A Provençal-inspired weeknight fish dinner ready in 25 minutes.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Healthy turkey burgers bulked up with sauteed onion, celery, and garlic, bound with cracker crumbs and egg white. Low-fat, water-sauteed vegetables keep the patties moist without added oil.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Crustless zucchini quiche with Bisquick, Parmesan, and marjoram. Mix everything in one bowl and bake. No pie crust to fuss with, just pour and go.

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Italian zucchini quiche with mozzarella, basil, oregano, and parsley in a crescent roll crust. A vegetarian main dish that uses up summer zucchini beautifully.