You can assemble this garlic-kissed veggie dish in advance, but wait to bake it until just before serving. The aroma from the oven will lure everyone in the house to the kitchen.—Paul VanSavage, Binghamton, NY
Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear.
-Michelle Grigsby, Beavercreek, Ohio
These scrumptious spuds have pounds of meal appeal! Stirred together with sour cream, cottage cheese , onion and almonds, they offer a rich texture and nutty taste that will have folks coming back for more, assures Veronica Teipel of Manchester, Missouri.
You’ll have a healthy red and green holiday with this full-flavored side dish. Bright, roasted tomatoes top crisp-tender beans with sweetness. Grated cheese adds protein and taste.—Michaela Rosenthal, Woodland Hills, CA
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to.
Meet the Cook: My mom used to make this hearty dish for family get-togethers. Now I do the same when our five grown children come to visit. My husband and I have a beautiful lake country home...and we enjoy fishing.
-Donna Torgerson, Park Rapids, Minnesota
You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.
Like many cooks, I often combine the best parts of different recipes to come up with my own original, and that's how "Zucchini in Dill Cream Sauce" was created. It's a great way to use two of my favorite foods. My husband, Albert, and I were dairy farmers until we retired in 1967, so I always use fresh, real dairy products in my recipes. We recently celebrated our 50th anniversary. We live on 3 acres now and grow a small garden—with a couple zucchini hills, of course!