Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful loaf as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
I came up with this spiced cake after Thanksgiving to use up my leftover sweet potatoes. To prevent discoloration after grating, I keep them loosely covered with a damp paper towel.—Deborah Biggs, Omaha, Nebraska
Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. —Debbie Roppolo, San Marcos, Texas
This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits and mixed fruit for dessert. We like it a lot for Christmas Eve. —Jan Wilkins, Blytheville, Arkansas
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops.
Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauce—prepared with port wine and balsamic vinegar—makes every bite even better.—Linda Monach, Chestnut Hill, Massachusetts
Kelley Casey of Fairfax, Virginia highlights the garden-fresh taste of asparagus with a mild lemon dressing and Parmesan cheese in this delicious side dish. Try it with pork or chicken for a lighter meal.