Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loaf’s slightly sweet flavor and hearty texture.—Doris Kinney, Merrimack, New Hampshire
“In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies,” says Terri Mulé from Angola, New York. “Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry.”
Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys.
-Judy Williams, Hayden, Idaho
Meet the Cook: "Delicious" and "filling" are the words friends I've served this soup to use to describe it. Alone, it makes for a tasty lunch...or you can have it with a sandwich or crackers. Like an even heartier soup? Simply cube some of your leftover cooked chicken or roast and add.
I've long enjoyed trying new recipes on my husband. He's a former agriculture minister of Saskatchewan...and my taste tester of 52 years! We have four grown sons and 11 grandchildren.
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. —Karen Kirsch, Saint Paul, Oregon