Charlie Gitto's on the Hill in St. Louis shared this famous fried ravioli recipe. We substitute frozen ravioli for the homemade pasta used at the restaurant. For extra-easy cooking, serve with purchased marinara sauce.
If you're used to shaking your oatmeal out of a packet and adding hot water, you're in for a treat with this hearty baked version, flavored with brown sugar and cinnamon. Serve warm with fresh fruit, if you like.
Forget what you know about store-bought packages -- this is REAL macaroni and cheese (left). The children of cheese-makers Shelley and Randy Krakenbuhl accepted nothing else while they were growing up above the Prima Kase cheese factory in Monticello, Wisconsin. Here's the family recipe for Macaroni and Cheese Perfection, which Shelley prepares using Prima Kase's Emmentaler cheese and some Parmesan.
The Roadhouse Mac & Cheese recipe comes from Zingerman's Roadhouse restaurant in Ann Arbor, Michigan, where aged cheddar and whipping cream give this traditional dish a decadent twist.
Gian-Tony's on the Hill in St. Louis shared this classic Italian dessert recipe with us. Our Test Kitchen decided the liqueurs could be omitted if necessary, but we like the flavor they add. Or use just one flavor of liqueur in place of the others.
The Coney Island Lunch Room in Grand Island, Nebraska, has served its all-American chili dog since 1933. In honor of this Cornhusker State edible institution, we created this recipe for Beefy Chili Dogs. Stewing the hot dogs in the seasoned meat mixture makes them extra juicy. Top them with cheese.
The flavors of the red meat sauce and cheese-spinach layers in this colorful lasagna are pleasing by themselves. But as the recipe name suggests, this lasagna is especially good served at a wine-tasting party.
This is the Italian version of a trifle from LoRusso's Cucina in St. Louis. The standout dessert layers custard with flavored syrup, pound cake and fresh raspberries, topped off with whipped cream and chocolate curls.
Here's a breakfast to remember from Zest Exciting Food Creations, located near the Monon Rail-Trail in Indianapolis. Wild rice may seem like an unusual breakfast ingredient, but it adds chewiness to this fruit-nut hot cereal. Zest uses all three dried fruits in its porridge, but you can limit it to one or two of them, if you like.
In northern Wisconsin's cranberry country, you'd naturally find the tangy fruit tucked into bread. Bill and Jane Weber make sure guests at their Inn at Pinewood near Eagle River have different breads or muffins every day. Crazy-About-Cranberry Bread (left, in front) and Spicy Pumpkin Bread (left, in back) are two of their popular recipes.
As the snow piles up outside Prairie Sky Guest and Game Ranch in Veblen, South Dakota, owner Corrine Prins heats up the griddle for her buttermilk pancakes that early risers can't resist. Teach your kids -- or grandkids -- to flip the flapjacks when you prepare this kid-favorite breakfast.
This recipe came from Mary Beattie, who ran a B&B near Grand Marais, Minnesota, for many years. She got the recipe for her melt-in-your mouth cinnamon rolls from her mother, Betty Miller of Collyer, Kansas. "Mom baked everything from scratch when we were growing up on the farm," Mary says. "That included homemade rolls, bread -- and even ketchup!"
"I really love preparing corn bread in an iron skillet," says Crescent Dragonwagon, who for many years owned a bed and breakfast in Eureka Springs, Arkansas. It's absolutely the best with cornmeal from Arkansas' War Eagle Mill, but store-bought works OK, too.
This crispy chicken still keeps diners returning to the Brookville Hotel restaurant in Abilene, Kansas. Restaurant owner Mark Martin skillet-fries his chicken in lard -- just as his grandma did -- and serves the chicken with coleslaw and creamed corn. The great flavor is the reason readers continue requesting the recipe, first published in our October 1987 issue. If you'd rather, you can cook your chicken in shortening or cooking oil.
Muffins are a specialty at the Inn at Pinewood (five miles east of Eagle River, Wisconsin). These tender cinnamon-sugar behemoths fuel guests, who then hit the trails for snowmobiling or cross-country skiing.
"This is the original recipe handed down from my mother," says Jennifer "JR" Statz, a former chef at the Spice House in Evanston, Illinois. "This dessert is so quick and delicious, you'll make it every year during strawberry season!"