I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California
Green beans taste terrific all by themselves, but my mom has managed to improve on Mother Nature! She adds mushrooms, celery and crisp slivered almonds to dress up the popular green vegetable.
-Becky Brunette, Minneapolis, Minnesota
“Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It’s like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions.”—Jeanne Holt, Saint Paul, Minnesota
“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!”
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking. —Maria Regakis
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..—Jasmine Rose, Crystal Lake, Illinois
Also on our Christmas morning menu is this rich-tasting souffle. Like any puffy souffle, it will settle a bit after you remove the dish from the oven, but the pretty golden top is very attractive. I often add some cubed ham.