Think of this hearty tossed salad as a deconstructed BLT sandwich, where the bread appears in the form of croutons. Round out the plate with fresh cantaloupe.
A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.
Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.
Uncooked ramen noodles, almonds, and sunflower nuts add extra crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.
Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can't find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.
