Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce.
My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too.
-Phyllis Berenson, Cincinnati, Ohio
My Southwestern-inspired potpie—full of sweet and spicy pork, corn, beans and chilies—is a sure-fire winner for any gathering. The cornmeal gives the biscuits a little extra crunch. —Andrea Bolden, Unionville, Tennessee
Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his.
He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out.
-Patricia Ann Fredell, Orion, Illinois
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. —Karen Adams, Cleveland, Tennessee
This dish is one that I make frequently—my husband's a bean lover!
We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
Meet the Cook: It seems there aren't many beef roasts that are both extra-special and extra-easy. This one is, though. There have been many Sundays when I've put it in the oven as we're walking out the door to go to church and had no trouble getting it on the table right around noon.
Over the years, many men have requested that I copy the recipe for their wives. "I love the gravy!" they'll say.
My husband's a farmer, and we have five children - all of them now grown.
-Beverly Swanson, Red Oak, Iowa