RecipesGarden Chickpea Salad Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Home & Living45+ Ways to Save Money at the Grocery Store Ready to cut grocery costs? Here are some of our top tips from readers and staffers for cost-efficient grocery shopping.
RecipesMy Underground Vegetable Salad Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! —Peter Halferty, Corpus Christi, Texas
RecipesCarrot Cabbage Slaw This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. —Geordyth Sullivan, Cutler Bay, Florida
RecipesGinger-Sesame Steamed Vegetable Salad A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
Food NewsWhat Food Product Came Out the Year You Were Born? We found the most significant food and drink debuts of every year, including Pop-Tarts, green bean casserole, Big Macs and Dunkaroos.
Stuff We Love31 Best Gift Baskets to Send No Matter the Occasion Looking for no-fail gift ideas? Find gift baskets to send for birthdays, retirements or just because. We have ideas at every price point.
Techniques39 Baking Recipes from Around the World Ready for a taste-cation? Let’s bake our way around the globe with cakes, breads, cookies and more—each inspired by a different country.
RecipesBlue Cheese Coleslaw “I’m apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.” —Nicole Clayton, Prescott, Arizona
RecipesGlazed Ranch Carrots We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there’s no time-consuming prep. —Marion Reed, Omak, Washington
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
RecipesJicama Slaw This jicama slaw is a nice change of pace from traditional cabbage coleslaw. The jicama adds a sweet, nutty flavor and lots of extra crunch.
RecipesMarinated Fresh Vegetable Salad This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. —Harriet Stichter, Milford, Indiana
RecipesVeggie Party Pizza “I originally made this yummy veggie pizza to share with a friend who was watching her cholesterol,” says Laura Kadlec of Maiden Rock, Wisconsin. “But it’s so good, I serve it to my family often. Even the kids munch on it.”