3,880 popper recipes

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

This is really a so great pizza, I do love the onions and cheese's flavor, especially in this recipe, they are a perfect combination, worth to try.

Easy Indian lamb curry with tender neck pieces, potatoes, and simple curry powder seasoning. Tomatoes and spices create a rich sauce perfect over rice or with naan.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Vegetarian vegetable cutlets with mashed potatoes, spinach, carrots, and bell peppers bound with matzo meal and egg. Pan-fried or baked into crispy patties.

Five-alarm slow cooker beef chili with cubed chuck, jalapenos, beer, and a bold hit of chili powder and cumin. No beans, no tomatoes, all heat. Texas-style.

Mexican-style chorizo made from ground pork shoulder, paprika, red pepper flakes, garlic, oregano, and vinegar. A bulk 10-pound sausage-making recipe stuffed into hog casings.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.