If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. —Megan Maze, Oak Creek, Wisconsin
Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before and enjoy it for dinner and lunch for the week.
I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin.
It may be as old fashioned as Grandma, but it couldn't be easier to make. This bread stuffing will complete the feast and warm the souls of your dinner guests.
