Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. But here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook.—Brooke Keller, Lexington, Kentucky
Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario
My family is so crazy about these rolls, we serve them at dinner, snack time, cocktail parties—even breakfast. You can make them a day in advance and refrigerate until needed. —Evelyn Stocks, Winterville, North Carolina
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
“During a visit several years ago, we let our 3-year-old grandson, Robert, help trim some two dozen of these Mice Cupcakes I was making for a party. It was quite a project…but he enjoyed every minute!”
With a unique combination of flavors in this recipe, dinner is sure to satisfy. “My freezer is hardly ever without single servings of the dish my grandson calls 'pear chix.' We love it.” -Sheila Berg of Lucas Valley, California
On busy summer days in Glendale, Arizona, Amy Adams turns to this simple and pretty pasta salad for fast, flavorful side-dish flair. TIP: Need a more filling entree? Simply double the amount of chicken!
Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.
Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”