6,957 popper recipes

Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Vegetarian kettle stew with potatoes, tomatoes, green beans, zucchini, corn, and hot chilies spiced with cinnamon and cloves. A vegan Southwestern-style one-pot meal.

Pull-apart pizza bread made from a French baguette stuffed with pepperoni, bell peppers, pasta sauce, mozzarella, and Parmesan. Baked in foil for a gooey, shareable snack.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Homemade pizza sauce with tomato puree, tomato paste, oregano, basil and rosemary. No-cook style 10-minute sauce that beats jarred every time.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Sausages Mediterranean style, a fast one-pan skillet of browned sausage with kidney beans, tomatoes, pesto, sun-dried tomatoes, and olives. A hearty, sun-drenched supper over pasta or with crusty bread.

Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.

Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Microwave stuffed zucchini filled with sauteed pulp, green onions, bread cubes, Parmesan, and fresh tomato. A quick vegetable side dish in under 20 minutes.