My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Ulam, Hookstown, Pennsylvania
When we grill, my mother asks me to make the family macaroni salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
For her Parmesan Herb Chicken, Lisa Francis of Elba, Alabama coats the meat in a light crumb coating with a mild Parmesan flavor. “I don’t know where I got the recipe, but it’s something a little different…and easy to multiply when we have guests."
Meet the Cook: My "policy" in the kitchen is to try to fix something totally new at least once a week. This recipe came out beautifully on the first try! Ever since, in between experiments, I've made it often.
I usually fix Meaty Spanish Rice for family meals - but it's also great for doubling if unexpected company comes and the cupboards are all nearly bare!
My husband and I own a small engine repair service. Someday soon, we plan to retire to the farm 70 miles west of here that
Serve wholesome granola over this thick, rich yogurt for a quick breakfast. Or layer it in a parfait glass with granola and fruit for something special. It will keep in the refrigerator for the week. Look for 100% cherry juice at the store, since the cocktail blends have added sugar. —Taste of Home Test Kitchen
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
This award winning Swiss cheese-and-scallop-filled crepe recipe comes from Doreen Kelly of Hatboro, Pennsylvania. For extra flavor, Doreen also likes to add 1/4 teaspoon fresh dill weed to the crepe batter before refrigerating.