Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.—Patterson Watkins, Philadelphia, Pennsylvania
To try out the Gourmet Grillware, our Test Kitchen came up with this simple side dish featuring tender roasted vegetables with a hint of seasoning. The veggies are great alongside many entrees. You can also prepare this dish in a cast-iron skillet.
“I came up with this recipe one evening when I didn’t have enough time to make pasta primavera,” recalls Caroline Sperry in Shelby Township, Michigan. “It’s a hearty veggie dish…and so savory and fun to toss around in a skillet!”
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.Jacqueline Frank, Green Bay, Wisconsin
“It’s easy to double this great recipe for a crowd. You can make the tomato topping ahead, or keep it simple and serve it as a dip for the French bread slices.” —Marie Cosenza, Cortlandt Manor, New York
My kids love broccoli, especially with lots of garlic. It’s great for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. —Eden Dranger, Los Angeles
Strudel through history and you’ll find origins for this sweet layered pastry in Austria. Bring it over to the savory side with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota