RecipesSuccotash You can’t get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama
RecipesBig-Batch Baked Beans “All in the family” is how Kathy Herron describes her tasty baked beans. “My mom got the recipe from my aunt, then shared it with me when she saw how much my husband enjoyed the dish. It’s great to take to potlucks and picnics,” jots Kathy from Jamestown, New York.
RecipesChicken Caesar Macaroni Salad Give me a Caesar salad anytime, no matter what form it’s in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. —Shawn Barto, Palmetto, Florida
RecipesFarmers Market Orzo Salad Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
RecipesHot Potato Salad Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.
RecipesMustard Potato Salad This tangy mixture is wonderful and so different from traditional potato salads. The Dijon mustard and dill spark the flavor. It’s a comforting and tasty side dish that’s really simple to assemble.
RecipesPesto Bread I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it’s a showstopper at any time of the year). —Darlene Brenden, Salem, Oregon
RecipesGrilled Mango & Avocado Salad A big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
RecipesRoasted Butternut Squash & Rice Salad We have end-of-season picnics for my son’s flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois
RecipesCajun Summer Vegetables Put your garden-fresh summertime veggies to good use in a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree, and it’s quick and easy to prepare. —Nancy Dentler, Greensboro, North Carolina
RecipesWhite Balsamic Blueberry, Corn and Feta Salad I’m not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can’t put my fork down. —Colleen Delawder, Herndon, Virginia
RecipesBlack Bean Salad I’m often asked to create “different” recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
RecipesRed, White & Blue Potato Salad Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
RecipesAntipasto Marinated Vegetables The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it’s great either way. Refrigerate for three hours before serving to give the flavors time to blend. —Barbara McCalley, Allison Park, Pennsylvania
RecipesContest-Winning Old-Fashioned Potato Salad We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania