I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
“After tasting a similar salsa on top of fresh fish at a fishing tournament, I went home and tried to duplicate it. This is my surprising result! It’s terrific with cinnamon pita chips.” —Sylvia Fincham, New Bern, North Carolina
This salad is a favorite at church suppers. It deliciously combines a tangy dressing with crisp cabbage, slivered almonds, sunflower kernels and ramen noodles. This dish pairs nicely with many entrees.—Betty Thompson, St. Charles, Missouri
This pretty bruschetta packs plenty of fresh flavor and gets a hint of heat from jalapeno pepper. It’s perfect for a casual buffet table when tomatoes are at their summer best. Del Mason of Martensville, Saskatchewan shares the recipe.
“Here’s a simple side that lets fresh fruit shine. I’ve taken it to several picnics, where it’s always well received. Any combination of fruit will work equally well.” —Claire Watson, Cape Girardeau, Missouri
This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
My mom came across this rustic-looking flatbread recipe many years ago and always made on Christmas Eve. Now I make it for my own family, especially during the holidays. It's easy to double or cut in half depending on how many you're serving. —Diane Berger, Sequim, Washington