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Hot Toddy Recipe: How to Make It
Super quick and easy to make, this warming whiskey drink will get you through those cold months. Boiled water gets poured over honey until it dissolves, then a helping of whiskey and lemon juice gets added to the mix, resulting in a sweet, soothing drink. —Francine Lizotte, Langley, British Columbia
Bruschetta Chicken Recipe: How to Make It
Bruschetta chicken has all the flavors of a caprese bruschetta—juicy cherry tomatoes, fresh basil, creamy mozzarella and a drizzle of sweet and tangy balsamic glaze—topped on grilled or baked chicken cutlets! Save leftovers in the fridge and serve chilled or reheated for a quick, delicious lunch or dinner. —Grace Vallo, Salem, New Hampshire
Shrimp Scampi Recipe: How to Make It
I could eat seafood several times a week, but my husband's not as big of a fan. One week, I found some beautiful big shrimp on sale and made this shrimp scampi. My husband tried it, and now we have this pasta in our regular dinner menu rotation! It goes together quickly, so I recommend prepping the ingredients before cooking the shrimp and sauce. —Donna Gribbins, Shelbyville, Kentucky
Spanakopita Recipe: How to Make It
This Mediterranean dish is always a crowd-pleaser! Phyllo dough can be tricky to work with, so I always make sure the dough is only briefly thawed before using it. Usually, I take it out of the freezer and let it sit on the counter while I prep the spinach mixture. —Lora Moncure, Portland, Maine
Baked Corned Beef Recipe: How to Make It
The unique cooking method for this corned beef recipe results in the best we've ever tried. Cooking it in a tightly sealed roasting pan with water makes sure that the moisture is trapped inside the brisket, resulting in its delicious taste. Add honey or brown sugar to the brisket and finish it in the broiler to give it a honey mustard glaze. —Lindsay Mattison, Hillsboro, Oregon
Loukoumades Recipe: How to Make It
These Greek doughnuts are easy enough to make at home but taste like they’re fresh from the bakery! Consisting of fluffy, fried dough soaked in a sweet honey syrup, they’re the perfect bite-size to pop in your mouth one after the other. —Risa Lichtman, Portland, Oregon
Flatbread Pizza Recipe: How to Make It
I have been making this recipe for years to make homemade calzones, pizza and grilled flatbread pizza. It always comes out perfectly and doubles and triples well. This batch will make one large pizza or two to three calzones. —Patricia Prescott, Manchester, New Hampshire
Apple Tarte Tatin Recipe: How to Make It
This upside-down apple tart looks complicated, but it is simple to prepare at home. My sister-in-law introduced the recipe to our family, and now it's something the whole Cliffe clan looks forward to at our fall Sunday dinners. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Creamy Lemon Pasta Primavera Recipe: How to Make It
This pasta primavera is loaded with pretty green peas and asparagus tossed in a light lemon cream sauce. It’s a dish you’ll find yourself craving even when it's not spring! You can also cut the asparagus into bite-sized pieces. If you do, double the sauté time. —Grace Vallo, Salem, New Hampshire
Basic Cannoli Dip Recipe: How to Make It
Based on the Italian pastry I grew up with, this sweet and creamy dip is perfect for a dessert buffet or any time you're craving something sweet. The ingredients are easy to adjust to make a variety of different versions. Try making it into a cherry almond, pistachio or even chocolate flavor! —Debbie Glasscock, Conway, Arkansas
Best Croque Madame Recipe: How to Make It
Croque-madame takes grilled ham and cheese to the next level. Ham and Gruyere cheese are layered between thick slices of country bread and toasted in a skillet. Then the sandwiches are topped with Mornay sauce and more cheese and broiled until golden and bubbly. If you stop there, you've got a croque-monsieur; add a fried egg on top and that makes a croque-madame! These sandwiches are perfect for a special breakfast or brunch. —Taste of Home Test Kitchen
Loaded Greek Pasta Salad Recipe: How to Make It
A blend of complimentary flavors from traditional ingredients, this Greek pasta salad gets topped with a tangy dressing to pull it all together. Twist the recipe by adding all but 3 tablespoons of the feta cheese into the dressing and whisk until well blended. Garnish the salad with stuffed grape leaf pieces (Dolma) over the top or along the edges for a decorative design. —Tina Mirilovich, Johnstown, Pennsylvania
Homemade Gyros Recipe: How to Make It
Fill your house with the delicious aroma of spit-roasted gyros with this homemade version. Place the well-seasoned meat on warm pita bread, top it with tangy tzatziki, onions and tomato and you'll have restaurant-quality Greek food straight from your kitchen. —Risa Lichtman, Portland, Oregon
Avgolemono Soup Recipe: How to Make It
While "avgolemono" may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food. —Lauren Habermehl, Pewaukee, Wisconsin
Grilled Herbed Olives Recipe: How to Make It
A few years ago, we hit the olive bar at our local grocery store and were amazed with the grilled olives. I never thought to grill olives before! Use whatever herbs you prefer. You could also use black olives or a combination of each. —Debra Keil, Owasso, Oklahoma
Summer Harvest Grilled Panzanella Salad Recipe: How to Make It
This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables, juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts
Italian Corn Salad Recipe: How to Make It
I have made Mexican street corn and decided to create an Italian version. It is easy and keeps well in hot weather. This salad can be made ahead of time and refrigerated. Other cheeses such as feta, cheddar or Swiss also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina
Classic Almond Ricotta Cake Recipe: How to Make It
After I started making homemade ricotta cheese, I was inspired to use it in desserts, not just savory dishes. This melt-in-your-mouth cake is full of almond flavor. It is elegant enough to serve as a dessert for guests, while simple enough for a sweet snack during the week. Add ingredients like lemon zest or fresh blueberries for a change of pace. —Carrie Dault, Baxter, Tennessee
Pesto Parmesan Tilapia Recipe: How to Make It
This is a delicious fish dinner that requires just three ingredients! Prepared pesto sauce flavors mild tilapia fillets to make a gourmet dinner any night of the week. Use homemade pesto sauce if you prefer. This also works well on any firm-textured white fish. —Trisha Kruse, Eagle, Idaho
English Muffin Breakfast Baklava Recipe: How to Make It
Classic baklava comes to breakfast courtesy of a lightly toasted cinnamon raisin English muffin and topped with a buttery baklava filling of pistachios and walnuts. It's a delicious way to change up your breakfast routine. Serve with your choice of fresh fruit and lots of napkins. —Sharyn LaPointe Hill, Las Cruces, New Mexico
Fig Balsamic Walnut Flatbread Recipe: How to Make It
With sweet figs, tangy balsamic and rich goat cheese, this is one of my favorite flatbread recipes. It's also delicious with arugula and caramelized onions. I reach for it often when I host a special event or have friends over for dinner. You can use any store-bought flatbread or pizza dough. —Rebekah Ranes, Sedona, Arizona
Chicken & Sausage Tortellini Alfredo Casserole Recipe: How to Make It
Pesto pinwheel rolls top this golden-crusted casserole. With its spicy Italian sausage, sun-dried tomatoes, plump cheese tortellini and velvety Alfredo sauce this dish makes a thoroughly satisfying meal. —Jeanne Holt, St. Paul, Minnesota