A combination of fine egg noodles and long grain rice makes this side dish a savory change-of-pace. Judy Barry of West Milford, New Jersey seasons the pilaf with minced garlic, fresh parsley and a little butter.
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they taste good, too.
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
We have so few bad-weather days in New Mexico that we like to celebrate cold rainy one with bowls of hot soup. My family likes this ham and bean variety alongside green chili corn muffins.
—Beverly Peacock of Santa Teresa, New Mexico
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least but spicy. "This dish is always a hit at potlucks," says Nan Rickey of Yuma Arizona.
"My family loves this dish—even my picky 5-year-old," says RuthAnn Clore of West Peoria, Illinois. Our Test Kitchen helped her slash the fat in her recipe for a sweet corn bake with fewer calories but all the flavor of the original.