This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette—and simply delicious. —Heidi Farnworth, Riverton, Utah
My coworker Debbie treated the office to these spectacular mini apple pies. Everyone fell in love with the warm filling and flaky, buttery crust. —Ginny Alfano, Canastota, New York
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic.
"WHEN I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor.
For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.
In this adaptation of a Philadelphia favorite, created at McNally's Tavern in Chestnut Hill, roast beef and griddled salami are stacked on a kaiser roll with cheese, tomato, and onion.
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. "It came from my niece in Ballwin, Missouri, who's one of the best cooks in the world," Dorothy credits.
A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese. Prep and Cook Time: 1 1/2 hours, plus at least 4 hours cooling and chilling time.
Every year for his birthday, Tim Hollingsworth's mother makes him cheesecake with canned cherries on top. In his clever version, he substitutes goat cheese for the cream cheese and glazed cranberries for the cherries.
