1/58
Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
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Make sure you try these gluten-free bread recipes with the best gluten-free flour mixes.
2/58
Crunchy Bacon Blue Cheese Red Pepper Brussels Sprouts
This is my family's absolute favorite dish on my holiday table. What's not to love with the mixed aroma of garlic, onions, bacon, and blue cheese floating through your home? —Jana Gooding, Carlsbad, California
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3/58
Tarragon Tuna Salad
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California
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4/58
Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
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5/58
Three-Bean Baked Beans
I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
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6/58
Sunday Dinner Mashed Potatoes
Sour cream and cream cheese add delicious dairy flavors to these potatoes. They can be prepared in advance and are special enough to serve guests. —Melody Mellinger, Myerstown, Pennsylvania
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7/58
Rosemary Citrus Sorbet
This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah
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8/58
Blueberry-Dijon Chicken
Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. —Susan Marshall, Colorado Springs, Colorado
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9/58
My daughter loves to help me make this moist roasted turkey with herbs. Her job is to hand Mommy the ingredients—if she doesn't eat the apples first! —Kimberly Jackson, Gay, Georgia
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10/58
Easy Cuban Picadillo
My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
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11/58
Baked Ham with Pineapple
I first learned the technique for baked ham with pineapple for a themed dinner my husband and I hosted. Since it is widely known as the symbol of hospitality, pineapple was the star ingredient on our menu and on this lovely baked ham. —JoAnn Fox, Johnson City, Tennessee
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12/58
Maine Potato Candy
Years ago, folks in Maine ate potatoes every day and used leftovers in bread, doughnuts and even candy. This chocolate potato candy recipe captures the old-school flavors. —Barbara Allen, Chelmsford, Massachusetts
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13/58
Rice Dressing
This rice dressing is the perfect marriage of tasty dressing flavors and broth-infused rice. It's simple to make, plus it's tasty enough to just eat with a spoon, no main course needed.
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14/58
Beef Tenderloin Roast
This five-ingredient beef tenderloin roast is an elegant yet simple dish perfect for holiday gatherings or special family dinners. Add in your favorite herbs and spices to customize the flavor.
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15/58
Flank Steak Pinwheels
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen
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16/58
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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17/58
Berry Rhubarb Fool
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
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18/58
Roquefort Pear Salad
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
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19/58
Apricot-Glazed Ham
Glaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. —Galelah Dowell, Fairland, Oklahoma
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20/58
Cacciatore Chicken Breasts
JoAnn McCauley of Dubuque, Iowa shares her version of traditional Chicken Cacciatore with this easy recipe. The tasty sauce and chicken can be served over rice or noodles. If you want to lower the sodium, use garlic powder instead of garlic salt.
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21/58
Coconut Joys
If you like coconut, you’ll love these no-bake, no-fuss sweets. They are cute as can be and make a satisfying after-school snack to keep in the fridge. —Flo Burtnett, North Gage, Oklahoma
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22/58
Eddie’s Favorite Fiesta Corn
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
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23/58
Fiesta Scrambled Eggs
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
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24/58
Garlic Clove Chicken
My Greek neighbors made this chicken frequently, and I couldn’t get enough of it. If you like garlic, you’ll love this recipe. —Denise Hollebeke, Penhold, Alberta
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25/58
Country Sausage Soup
Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.—Grace Meyer, Galva, Kansas
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26/58
Thomas Jefferson's Vanilla Ice Cream
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. —Taste of Home Test Kitchen
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27/58
Feta Chicken Salad
I grew up eating chicken because my father was the manager at a poultry facility, but this is the one dish that never gets boring. —Cheryl Lundquist, Wake Forest, North Carolina
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28/58
Dairy-Free Cream of Mushroom Soup
Dairy-Free Cream of Mushroom Soup is perfect for those with dietary restrictions. Pair it with crusty bread, fresh salads, or roasted vegetables for a satisfying and balanced meal.
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29/58
Savory String Beans
I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. —Ina Reed, Kingman, Arizona
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30/58
Sticky Toffee Rice Pudding with Caramel Cream
The simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina
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31/58
Chicken Vegetable Soup
I love eating a big bowl of this colorful, fresh-tasting soup on a winter's day. What a great way to warm up! —Ruth Wimmer, Bland, Virginia
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32/58
Crab-Stuffed Avocados
We enjoy having this creamy and crunchy salad out on our deck on summer evenings. And it goes together in minutes flat! —Gail VanGundy, Parker, Colorado
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33/58
Grilled Zucchini
Set aside some room on the grill for zucchini. This side cooks quickly, and grilled zucchini pairs well with everything from barbecued chicken to tropical pork skewers.
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34/58
Pan-Seared Salmon
Pan-seared salmon is an elegant, wholesome entree that requires little time or effort. Add a side salad or simple green, and dinner is served.
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35/58
Sweet Potato Cranberry Bake
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. —Jill Doyle, Kingston, Massachusetts
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36/58
Dark Chocolate Pudding
Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! —Lily Julow, Lawrenceville, Georgia
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37/58
Scented Rice in Baked Pumpkin
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
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38/58
Watermelon Gazpacho
Refreshing watermelon gazpacho is the perfect summertime soup. Once you add this light yet elegant meal to your recipe rotation, you can try endless variations to make it your own.
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39/58
Sicilian Potato Salad
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
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40/58
California Roast Lamb
This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California
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41/58
Gluten-Free Sugarplums
Lots of moist, fruity flavor and nutty crunch give these sweet/spicy bites a kind of gumdrop richness. They make a delicious addition to cookie trays. Sneak one early—they’ll be gone before you can lick the sugar off your fingers! —Corleen Heidgerken, Milwaukee, Wisconsin
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42/58
Spiced Acorn Squash
Working full time, I found I didn’t always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
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43/58
Avocado Turkey Salad
Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. —Taste of Home Test Kitchen
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44/58
Sour Cherry Sorbet
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
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45/58
Curried Chicken Salad with Pineapple and Grapes
This fun and flavorful beauty turns last night’s cooked chicken into a delightful salad that’s perfect for lunch. —Linda Bevill, Monticello, Arkansas
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46/58
Tomato-Melon Chicken Salad
Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying summery meal. —Betsy Hite, Wilton, California
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47/58
Honey-Mustard Glazed Salmon
You won’t need to fish for compliments from your dinner guests when you serve this spectacular honey mustard salmon! —Taste of Home Test Kitchen
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48/58
Strawberry Tarragon Chicken Salad
After thinking about creating this salad for some time, one spring I used my homegrown strawberries and fresh tarragon to do a little experimenting. It didn't take me very long to come up with a winner! My husband enjoyed my creation as much as I did, and now we can't wait for strawberry season to come around each year. —Sue Gronholz, Beaver Dam, Wisconsin
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49/58
Sliced Ham with Roasted Vegetables
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. —Margaret Pache, Mesa, Arizona
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50/58
Grapefruit Alaska
Easily impress your guests with this quick dessert. You'll receive rave reviews! —Peg Atzen, Hackensack, Minnesota
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51/58
Vegetable-Stuffed Flank Steak
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
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52/58
Fruity Pork Roast
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. —Mary Jeppesen-Davis, St. Cloud, Minnesota
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53/58
Chicken Curry Soup
This cozy, comforting chicken curry soup packs in warm spices and hearty vegetables.
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54/58
Spicy Corn Kabobs
Corn on the cob becomes a tangy delight when grilled, dotted with sour cream and cheese, and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
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55/58
Lime-in-the-Coconut Almond Bark
I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois
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56/58
Stuffed Mini Peppers
Looking for a tasty snack or quick appetizer? Try these stuffed mini peppers with a mouthwatering filling of cream cheese, chives and fresh broccoli.
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57/58
Caramel Apple Creme Brulee
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. —Cheryl Perry, Hertford, North Carolina
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58/58
Slow-Cooker Chickpea Tagine
While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir it—doing so will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota
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Up Next: The Best Gluten-Free Recipe from Every State
Author
Carolyn Lewis
Carolyn Lewis is a young writer & digital media professional who grew up in Milwaukee. She loves to read graphic novels, write poetry about nature and cook Thai food while listening to podcasts. She has always been a storyteller and animal lover, thus, she has a hamster named Hamlet.
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