American

Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled eggs or omelets.

If you can't find one type of the greens for this recipe, you can either increase the other two kinds proportionally or substitute kale and/or chard.

Makes 12 to 16 servings.

"My husband, Don, and I made dinners together when we were first getting to know each other," writes Lisa Pendelton of Pasadena, California. "I was surprised to discover that everything from food shopping to sharing in the kitchen came so naturally to him. We had a lot of great meals, and once he spent all day making me a bouillabaisse for my birthday. That's when I knew I could definitely marry him."

An easy version of the famous Cobb salad.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." A quick breakfast using prepared dough.

Active time: 1 1/2 hr Start to finish: 2 hr

Active time: 10 min Start to finish: 45 min

The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

This recipe was developed by Houston pastry chef Pamela Manovich, with the help of Girl Scout Laura Watkins.