Great with salad or soup, these Italian-style breadsticks have a mild fennel taste. Field editor Joan Hallford of North Richland Hills, Texas also likes to serve them with spaghetti or lasagna. “I freeze leftovers for later use,” she notes.
I remember the aroma of warm cinnamon twists coming from my mother's kitchen. Now my family enjoys my mom's recipe. Of course, I've experimented with it and use yogurt instead of sour cream.—Kristin Hammill, New York, New York