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Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this recipe...it has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana
Since changing to a healthier style of cooking, I’ve come up with new coatings for baked fish. I use almonds, panko bread crumbs and a smidge of hot sauce to add crunchy texture with nice heat. —Amanda Flinner, Beaver, Pennsylvania
To serve a reduced-calorie dish that is ready in about 15 minutes. I came up with this fast simple recipe. I think the lime juice adds a different fresh flavor to the mild taste of the fish.
—Nick Nicholson, Clarksdale, Mississippi
Here’s a way to “fancy up” an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. —Nicole Filizetti, Jacksonville, Florida
This is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Our favorite seafood restaurant features this dish on their menu and it's fabulous! —Tamra Duncan
These cakes are crispy on the outside and moist and flavorful on the inside—a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. —Jan Campbell, Hattiesburg, Mississippi
Trying out new recipes is such a "passion" of mine that my husband sometimes will ask to have something for dinner that he's actually seen before!
My Creole-Stuffed Turkey originated when my sister from Texas and her family—who love Southern cooking—were here one Thanksgiving. Everyone kept coming back for another serving...and we ended up stuffed, too.
I love to share my cooking, and this hearty meal-in-one has gotten a tasty reputation around town. People have actually approached me in public to ask for the recipe. —Laurie Sledge, Brandon, Mississippi