This recipe comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings.
—Margaret Sanders, Indianapolis, Indiana
It’s hard to believe meatballs this juicy, flavorful and tender could be low in fat and calories—and sized just right for two. Thanks to our Test Kitchen for a zesty meal mainstay that can double as an appetizer.
Here's a fun no-fuss way to fix dessert for one. Simply cook fresh peach slices with lemon juice, brown sugar and almond extract and bake inside a folded flour tortilla. It's sure to sweeten any meal. The recipe was submitted by Ann Sobotka of Glendale, Arizona.
My family loves dividing up this super-easy sandwich that's brimming with great spinach and onion flavor. Refrigerated pizza dough shaves minutes off prep time and creates a golden brown crust. The cheesy slices taste terrific warm or cold, so they're great for lunches, picnics or trips. —Mary Nichols
Denver, New Hampshire
Our Test Kitchen combines sweet, crunchy pea pods with tangy cream cheese for this one-of-a-kind appetizer. The cute, little “boats” are just enough for two, but the recipe is easy to increase for guests.
Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. "To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream," writes Patricia Clark from Lake Forest, California.
I needed something healthy and low in fat to take to a get-together, so I experimented and came up with this dip. It's packed full of flavor and color. Served with assorted veggies, bread or crackers, it's always a hit. People ask for the recipe every time. —Noelle Myers, Grand Forks, North Dakota