When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
For a different dessert other then the traditional pumpkin pie, try this recipe. It still has the pumpkin taste but in a new different form. —Tena Huckleby, Greeneville, Tennessee
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
With power-packing oats, walnuts and blueberries, kids aren't the only ones that are going to love this sweet treat. Health-minded parents can feel good about these bars, too. —Dawn Onuffer, Crestview, Florida
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some Southern flavor with a little kick.
These stuffed zucchinis are super easy to make, and they look great and impressive. These zucchinis would be perfect stuffed with mushrooms, for a veggie version.
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
The spicy meat for this tostada recipe is prepared in the slow cooker. Layer the beef with your favorite fixings on warm tortilla shells to finish off this main dish.
