Judith S. Liebman, Urbana, IL
Liebman suggests serving the fillings in bowls, family-style, for make-your-own tacos.
Roasted Potato and Green Bean Salad
Heather Fortney, Lake Elsinore, CA
This salad is perfect for a spring picnic.
Grilled Open-face Ham, Brie, and Arugula Sandwiches
Karen Biggs, Lake Forest Park, WA
These quick sandwiches take only 20 minutes to prepare.
Custard-filled Walnut-topped Cake
Helen Knowlton, Eugene, OR
Here are a few more ways to enjoy walnuts »
Thai Beef Salad
Elizabeth Miller, Lafayette, CA
Miller recommends this as a great way to serve leftover steak.
Chimichurri Romaine Spoons
Leah Lyon, ADA, OK
These fresh mini salads have the tangy, garlicky flavor of Argentine chimichurri sauce.
Braised Chile Chicken
Mickey Strang, McKinleyville, CA
Serve with rice and beans, cornbread, or flour tortillas. The leftovers make good tacos.
Coconut-milk Pudding Rolls
Eleanor Kondo Ream, Salt Lake City, UT
The coconut milk added after the dough rises creates a thick pudding on the pan bottom ― sort of a reverse frosting. Paired with a tropical fruit salad, these indulgent buns are perfect for a brunch party.
Creamy Pink Grapefruit Tart
Jeanne Walker, Oxnard, CA
Jeanne Walker substituted grapefruit juice for lime in a traditional Key lime pie. For the best color, use a deep pink to red variety of grapefruit. You can bake the tart up to 1 day ahead; chill airtight.
Abhaya Karangutkar, Santa Clara, CA
When Abhaya Karangutkar moved to California from Goa, India, she substituted fresh asparagus, so widely available here, for the green beans in a classic stir-fry she'd made in India. Her kids enjoy the new version as finger food.
South American Flank Steak
Ashley Lowe, Seattle, WA
On the first warm spring evening of the year, Ashley Lowe craved something grilled. She pulled ingredients from her refrigerator and created this spicy steak with a refreshing hint of orange.