10,000 popper recipes

Southwest potato frittata loaded with corn, green chiles, olives, pimentos, and cilantro, finished under the broiler with melted Parmesan. A vegetarian one-skillet meal in under 45 minutes.

Corn casserole with creamed corn, beaten eggs, crushed soda crackers, evaporated milk, and chopped peppers, celery, and carrots, topped with melted cheddar and paprika. A Midwest potluck staple.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

Open-faced egg and cheese sandwiches on toasted English muffins with scrambled eggs, onion, green pepper, and broiled American cheese. A 15-minute breakfast for six.

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

Indian-style scrambled eggs with cumin, cilantro, and green chili: eggs cooked cake-style with onion, then finished with toasted ground cumin and fresh herbs.

Grilled chicken marinated in tequila, lime juice and cilantro, served over a tangy pureed tomatillo sauce with jalapeño heat. A bold Mexican-inspired dinner ready in under an hour.