When the weather starts to turn cold, I like to add something warm and spicy to my tea, like ginger and cardamom. A big thermos of this is just the thing for a long afternoon of raking leaves. —Trisha Kruse, Eagle, Idaho
I often make this recipe and eat it at school for lunch. It makes me feel like I've ordered out from a fancy restaurant. It is wonderful as a salad or as a gourmet lunch wrap.—Michelle Sichak, Meridian, Idaho
Spiced cashews contrast with sweet dried cranberries in this quick combo made on the stove top. Feel free to swap walnuts, almonds and/or pecans for the cashews. —Louise Gilbert, Quesnel, British Columbia
This is a fantastic curry that I've tweaked over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe. —Janis Kracht, Windsor, New York
Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. —Kendra Doss, Kansas City, Missouri
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.
Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle.