These carrots are yummy and so simple to make. The recipe is from my mom, who tweaked it a bit to suit her taste. You can make this dish a day in advance and refrigerate it until needed. Then just reheat it before serving! —Julie Puderbaugh, Berwick, Pennsylvania
Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, California
Because the pectin that makes marmalade gel comes from the pith, which is also the bitter part of the fruit, it can be tricky to get one without the other. Adding sugar doesn’t make the taste less bitter; it just makes it more bitter-sweet. The easiest solution is to zip the colorful part of the citrus peels off with a peeler and halve the fruit, squeeze the juice and pull out the pulp, giving it a rough chop, and then compost the pith. In that case, you’ll need to use store-bought pectin as a thickening agent.
Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it's also great packed in a Thermos for lunch. It's the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version of this vegan cabbage soup, stir in canned beans, such as cannellini or navy beans. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
No pan? No problem! Our German pancake recipe bakes a Dutch baby pancake in a 13×9-inch baking dish instead. Plus, the recipe makes a few more servings than this one.
You won't miss the bacon in these vegan baked beans! Slow-cooked beans and warm spices create a rich sauce that everyone at the party will love.
While the baked chicken legs are in the oven, prep a pot of creamy mashed potatoes, mac and cheese, or buttered noodles on the stovetop. Round out your plate and balance the savory seasonings with a sweet veggie side, like candied carrots or maple-glazed green beans.
To ensure that your iced oatmeal cookies have the perfect texture (crispy at the edges and soft in the centers), start by watching them in the oven to prevent overbaking. As soon as the edges of the cookies set, they’re ready to come out. Once the cookies are cooled and iced, store them in an airtight container to prevent drying. If you notice they’re becoming too hard, soften them by adding a piece of bread to the container (really, it works!).
Make a full Southeast Asian-inspired meal by serving fresh spring rolls, Thai salad with peanut dressing or tofu salad. An Indian flatbread like naan or chapati would be perfect for serving on the side to sop up any leftover coconut curry sauce.