One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. —Karen Bowlden, Boise, Idaho
In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.
Pretty and healthy, this looks like it came from an Italian restaurant. When I’m in a rush, I use a jarred tomato sauce and omit the tomatoes and seasonings. You can also fix this ahead and reheat it for convenience. —Nancy Deans, Acton, ME
I sent this recipe to my niece when she was in college, and told her to make it for someone special. We all know the quickest way to a man's heart is through his stomach, and since she's now married, I rest my case!
Tracy K. Morgan, Summerville, South Carolina
This fabulous, easy pasta has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread—and always gets raves! —Ellen Fiore, Ridgewood, New Jersey