You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

(75) favorite

These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

(41) favorite

Prep: 20 min., Cook: 6 min., Bake: 6 min.

(41) favorite

"I wanted a chicken recipe with less salt and fat and came up with this tasty dish." -Stephanie Troia, Tampa, FL

(30) favorite

Cool, crunchy, refreshing, and simple to make - this side salad would be a welcome addition to a picnic or family reunion.

(24) favorite

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

(23) favorite

Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

(23) favorite

These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

(19) favorite

This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).

(18) favorite

Pick up a container of fresh pineapple chunks in the produce section of the supermarket; chop into half-inch pieces for the salsa. Serve with steamed broccoli and warm rolls to complete the dinner.

(11) favorite

Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.

(11) favorite

Prep and Cook Time: about 1 3/4 hours. Notes: These rich, delicate almond cookies are perfect with a cup of tea. You can store them airtight for up to 3 days.

(10) favorite

(9) favorite

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

(8) favorite

We like serving these zingy cocktails in test tube-shaped tumblers to play up their "bloody" side. Prep Time: 20 minutes. Notes: Make the raspberry purée up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

(8) favorite