Cheryl S. grew up in a home her family shared with her great-grandmother, Sophia Urbanski. "Grandma had her own little kitchen, and it was always a treat when she would invite my sisters, my brother, and me to make pierogi with her."
Gail C., Bellveue, Nebraska
A twice-baked potato filled with yummy salsa and beans.
Make this the night before you plan on serving to allow all the flavors to blend.
From the kitchen of Kavita Dukharan, Trinidad and Tobago
From the kitchen of Sjona, Brampton, Ontario, Canada
From the kitchen of Heather Ashley, Toms Brook, Virginia
From the kitchen of Donna Rogers, Cucamonga, California
Unlike its American ounterpart, which is generally smothered in mayonnaise, this potato salad, made with new potatoes, spring onions and an oil and vinegar dressing, is lighter and bright in flavor.
These crunchy oven fries are soul-satisfyingly good. Deeply crunchy on the outside and fluffy on the inside. Salty and garlicky and addictive and just totally French-fry-like.
Though sweet potatoes might taste like dessert, they are actually packed with nutrients, including vitamins A and C, and most kids will readily gobble them up, especially when prepared this way.
This classic holiday side gets an update with the simple addition of slivered fennel. The mild hint of licorice in the fennel adds wonderful flavor and texture to the creamy potatoes, and breathes new life into an otherwise plain side dish.