There’s nothing to this recipe, the preparation and cooking are so quick. I throw in dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end...even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, NY
Sunday afternoons were frequently a time for family gatherings. While the uncles played cards, the aunts prepared wonderful German treats such as this red cabbage. Oftentimes there wasn't enough room for everyone at the dining table, so the grown-ups and babies ate first. My cousins and I would hang around waiting for our turn, hoping there'd be plenty of food left.
I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. —Stacy Kibler, Centerville, Ohio
Round out a variety of menus with this side dish that lends a delicious pop of color. “If you have them, use leftover veggies. People are always surprised at how easy this dish is!”
Margaret Wilson - Sun City, CA
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
“I'm not a big fan of the traditional green bean casserole, so I came up with this easy, no-fuss version.” It's so quick and versatile, you can make it anytime and for just about any main dish. Christie Ladd - Mechanicsburg, PA
Balsamic vinegar's sweet-tart flavor enhances roasted broccoli spears seasoned with garlic. You can conveniently pop this dish into the oven while a beef roast or turkey is resting.—Nella Parker, Hersey, Michigan
Grits is a main ingredient for many Southern meals. I've had this recipe for years and never grow tired of it. It's especially good to serve on a lazy weekend, since leftover portions are very tasty served cold.