“I developed this recipe to give as a Christmas present to family and friends. I package it in fun cups from garage sales and wrap them in bright cellophane bags, along with an easy chili recipe. Now, I'm filling requests all year!” Caroline Munoz - Austin, Minnesota
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania
Our Test Kitchen came up with this good-for-you alternative to high-sodium packaged bread crumbs, using garlic powder and a handful of dried herbs. The crumbs make a savory topping for casseroles and a crispy coating for pork, chicken and fish.
"My daughters love packaged oatmeal flavored with maple and brown sugar," explains Marcy Waldrop from Pasadena, Texas. "But because the oatmeal can be expensive, I created my own spice mix for oatmeal. The girls think it tastes better than the store-bought variety."
I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.—David Baruch, Weston, Florida
We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead.
—Maria Chiarino of Concord, North Carolina
"When you first start on a low-salt diet, everything tastes bland until your taste buds have time to adjust. This seasoning will help overcome that blandness," promises Roma Lea Short of Baldwyn, Mississippi. "Some people still reach for the salt shaker out of habit. Put this seasoning on the table instead of salt—they can shake it on and be satisfied. It tastes great!"