Washington State Apple Pie
This pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and a terrific taste. —Dolores Scholz, Tonasket, WashingtonCreamy Herb Grilled Salmon
I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. —Michelle Glassmeyer Wunsch, Bothell, WashingtonSpicy Fresh Seafood Cioppino
Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, WashingtonOne-Pot Meaty Spaghetti
I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college and is now a weeknight staple for my fiance and me. —Kristin Michalenko, Seattle, WashingtonSpicy Applesauce
We have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. —Marian Platt, Sequim, WashingtonOatmeal Molasses Crisps
When I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, WashingtonBraised Pork with Tomatillos
A pork braise is a sure way to make people’s mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. —La Boucherie, Matthew Lawrence, Vashon, WashingtonSweet Potato Crab Cakes
Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. —Robert Bosley, Pacific, WashingtonTenderloin Steaks with Cherry Sauce
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. —Jacob Kitzman, Seattle, WashingtonMolded Cranberry Nut Salad
We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It has also been a favorite dish at every church potluck I've taken it to! —Eleanor Arthur, Seattle, WashingtonGarlic Herbed Beef Tenderloin
You don't need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, WashingtonFrosted Peanut Cookies
Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. —Alicia Surma, Tacoma, WashingtonVegetable Strata
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, WashingtonGingersnaps
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, WashingtonBagel with a Veggie Schmear
I got this recipe from my favorite bagel shop in New York City. Now I make this every time I'm craving a quick and healthy breakfast. I like to add chopped pitted green olives to the schmear. — Julie Merriman, Seattle, WashingtonEasy Parmesan Biscuits
This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, WashingtonCod with Hearty Tomato Sauce
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, WashingtonBalsamic Zucchini Saute
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, WashingtonWarm Apple & Pistachio Spinach Salad
I'm really not a salad person, but this unusual salad is actually worthy of bringing to a dinner party or even eating by itself. It's also super quick and easy to make. —Justine Kmiecik, Crestview, FloridaGerman Apple Pancake
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, WashingtonGrilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, WashingtonSlow-Cooked Vegetable Curry
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, WashingtonNaked Fish Tacos
This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, WashingtonSpicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, WashingtonRoasted Chicken
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, WashingtonItalian Sausage Bean Soup
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, WashingtonCreamy Salmon Linguine
Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, WashingtonRhubarb Strawberry Cobbler
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, WashingtonButtermilk Biscuit Ham Potpie
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. —Michelle Clair, Seattle, WashingtonTopsy-Turvy Sangria
I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it’s even better if you make it the night before and let the flavors steep. But watch out—it goes down easy. —Tracy Field, Bremerton, WashingtonSkinny Crab Quiche
Crabmeat, zucchini, cheddar cheese and green onions flavor this savory crustless quiche. I take this to potlucks, cut into appetizer-size slices. As a diabetic, I know there will be at least one dish there I can eat guilt-free. —Nancy Romero, Clarkston, WashingtonHerb Dip with Spring Vegetables
When you’re having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There’s nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. —Michelle Clair, Seattle, WashingtonBrownie Affogato Sundaes
We can’t resist brownie sundaes. I combined an affogato (coffee-based beverage) idea with a brownie to get this decadent sundae that mixes it all in there: warm, cold, sweet and salty. —Julie Merriman, Seattle, WashingtonAvocado & Garbanzo Bean Quinoa Salad
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, WashingtonBeef Noodle Soup
This delicious soup only takes minutes—but tastes as if it simmers all day! —Margery Bryan, Moses Lake, WashingtonRoll-Out Cookies
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. —Bonnie Price, Yelm, WashingtonTurkey Scallopini with Marsala Sauce
My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. —Briana Knight, Ferndale, Washington
Originally Published: July 10, 2018