RecipesMushroom Cheese Stromboli “I got the recipe for this hearty crowd-pleaser from a friend,” reports field editor Patty Kile of Elizabethtown, Pennsylvania. “We find it especially delicious since our state is well known for its wonderful fresh mushrooms.”
RecipesCaramelized Onion Pasta This full-flavored recipe is the result of my mother’s love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. —Lacy Jo Matheson, Sault Ste. Marie, Michigan
RecipesStewed Tomato Pasta “I’m the mother of two very active boys, and this flavorful dish is one they’ll always eat,” writes Tracey Jones from Chesapeake, Virginia. “Another reason I love it is I usually have the ingredients on hand.”
RecipesZucchini Tomato Pasta I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often. —Joy Turner, Amherst, Ohio
RecipesPotato Frittata In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!
RecipesMango Salsa Chicken with Veggie Hash This hash has the fresh flavors of spring. Using precooked grilled chicken strips makes the meal come together quickly. And the veggies make the dish so pretty! —Lori Mclain, Denton, Texas
RecipesGreek Isle Pizza I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It’s so good and so easy to prepare. —Amanda Cooke, Los Angeles, California
RecipesGreek Tomato Soup with Orzo My recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
RecipesPotatoes Lyonnaise I learned how to make this classic dish in culinary school. It’s comforting and simple to prepare. I like to switch up the herbs to give it a different flavor every time. The side is fantastic for casual dinners but also elegant enough for any holiday. —James Schend, Dairy Freed
RecipesHam-Potato Phyllo Bake I’m often asked to bring this savory dish to potlucks. The filo is crisp and golden brown, and the dill tastes so good with the rich filling. —Tracy Hartsuff, Lansing, Michigan
RecipesMushroom-Stuffed Tomatoes This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. —Florence Palmer, Marshall, Illinois
RecipesPressure-Cooker Beef Osso Buco Our beef osso buco boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic and parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
RecipesRainbow Vegetable Skillet Even my kids eat their veggies when I serve this nicely spiced skillet. It’s pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. —Jennifer Schmidt, Dickens, Texas
RecipesQuick & Easy New Orleans Shrimp I’ve simplified my mom’s Shrimp Creole—she made it for us growing up. Now it’s effortless comfort food I make for my own family. —Crystal Milne, Urbana, Illinois
RecipesHawaiian Hash I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California