5,633 popper recipes

This is a low-calory and vegetarian pizza, light and tasty, you don't worry about fat, calories, enjoy it.

A no-bean Texas-style chili with 4 pounds of beef chuck, cactus (nopalitos), serrano chiles, and green tomatoes. Slow-simmered for hours until thick and fiery.

Southwestern chicken with a brown sugar, lemon zest, and cayenne dry rub, finished on the grill with a beer-mustard basting sauce. Overnight-marinated bone-in chicken with deep smoky char.

San Antonio chili made Texas-style with coarse ground beef chuck, no beans, no tomatoes. Slow-simmered with chili powder, cumin, oregano, and cayenne, thickened with cornmeal.

Turkish-style pizza with a whole wheat crust, Monterey Jack, diced tomatoes, sweet Vidalia onion, and jalapeño. Optional pastrami adds smoky-peppery depth. Baked on a pizza stone for a crisp, golden oval flatbread finished with torn flat-leaf parsley.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.

Shashlik lamb kebabs marinated overnight in olive oil and chopped onions, then broiled until charred and tender. A simple Central Asian skewer recipe with just five ingredients and bold results.

Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.