I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! —Angela Buchanan, Longmont, Colorado
Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry.
-Linda Russell, Forest Lakes, Arizona
Meet the Cook: Because I've never entered a recipe contest before, I hesitated before sending my stew in. I knew, though, it not only was so good but anybody could make it. You just throw the ingredients into a pot and stir!
I've been cooking 40 years. My husband and I have one grown daughter.
-Carol Smith, Stuart, Florida
Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it.
Now that we are "empty nesters" (two married children and two grandchildren), my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave!
-Pat Henderson, Deer Park, Texas
Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew".
We're the parents of two children - a 9-year-old boy and 8-year-old girl.
-Linda Schwarz, Bertrand, Nebraska