This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
This unusual combination of pearl onions and cranberries is surprisingly delicious. There's plenty of thick, dark red sauce, and the onions have a sweet-tangy taste. They'll melt in your mouth!
-Lesley Tragesser, Charleston, Missouri
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California
I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. —Angela LeMoine, Howell, New Jersey
I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long.
With its flavorful dressing and flecks of tomato and green pepper, this pretty coleslaw is great for a variety of summertime meals. Instead of purchasing the broccoli coleslaw mix, you can use broccoli stalks—just peel them, then shred in a food processor. You’ll want about 3 cups for this recipe.
We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes.
-Nancy Fleming of Rainier, Washington