RecipesChicken with Garlic-Caper Sauce Treat your taste buds to this easy-to-make classic—bursting with Mediterranean goodness. It’s satisfying served with the versatile sauce. But it won’t weigh you down. —Marilee Anker, Chatsworth, California
RecipesSage & Gruyere Sourdough Bread A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I’m thrilled to share it. —Debra Kramer, Boca Raton, Florida
RecipesTurkey Sausage, Butternut Squash & Kale Soup Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. —Laura Koch, Lincoln, Nebraska
RecipesFiesta Egg & Potato Boats On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
RecipesSpinach & Chicken Phyllo Pie For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas
RecipesSavory Beef & Cabbage Supper My beef and cabbage supper began as an idea for a gluten-free Reuben sandwich. We also make this dish with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, Kansas
RecipesButternut & Portobello Lasagna Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
RecipesSwiss Chard with Onions & Garlic I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
RecipesPan-Roasted Pork Chops & Potatoes An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! —Char Ouellette, Colton, Oregon
RecipesSweet ‘n’ Tangy Carrots With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
RecipesBrussels Sprouts with Bacon There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Oven temps vary, so keep an eye on them to make sure they get crisp but don’t burn. —Karen Keefe, Phoenix, Arizona
RecipesCheese Broccoli Soup This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. —Evelyn Massner, Oakville, Iowa
RecipesCorn Chowder Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
RecipesCorn Relish This was the first “country” recipe I received after moving away from the city—a new neighbor shared it. It’s wonderful made with garden-fresh ingredients and tasty served with your favorite meat. —Jean Peterson, Mulliken, Michigan
RecipesCreamy Sweet Corn In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
RecipesRoasted Garlic Deviled Eggs I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, Colorado