Field Editor Favorites

Our enthusiastic team of volunteer editors from across the U.S. and Canada regularly shares favorite recipes like these:

Blue Cheese Vinaigrette
Even people who aren’t big blue cheese fans have told me how much they enjoy this tangy dressing. It’s refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. —Erlene Cornelius, Spring City, Tennessee

Golden Carrot Coins
This easy side dish pairs perfectly with meats or poultry. —Erlene Cornelius

Beef Brisket in Gravy
This tender roast has remained our very favorite family main dish over many years. Often, I make it ahead and reheat the beef in the gravy. It’s delicious served with hot cooked noodles or mashed potatoes. —Erlene Cornelius

Lemon Tart
Here’s a luscious way to end a meal! Smooth and creamy, with a refreshing lemon taste, this tart gets rave reviews. Every time I serve it to someone new, it results in a request for the recipe. —Erlene Cornelius

Romaine Caesar Salad
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. —Marie Hattrup, The Dalles, Oregon

Rosemary Leg of Lamb
Roast lamb is a treat for our family on special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. —Marie Hattrup

Sour Cream Yogurt Braid
I won best of show at the county fair with this favorite yeast bread. I like to shape the dough into an attractive braid. It smells wonderful coming out of the oven, and everyone likes the texture and flavor. —Marie Hattrup

Cran-Orange Coconut Cake
I serve this popular dessert as part of my Easter menu, but it’s a recipe I use throughout the year. The bundt cake serves a group and is always well received at parties and potlucks. —Marie Hattrup