Photo by Annabelle Breakey; written by Amy Machnak

...and more recipes from our readers, tested in Sunset's kitchens

Molly Watson,  –  January 31, 2006

Yogurt-marinated Chicken Kebabs with Israeli Couscous
 Margee Berry, Trout Lake, WA

Garam masala, which is used in this recipe, is an Indian spice blend and can be found at specialty grocers and Whole Foods Markets.

Shrimp, Avocado, and Grapefruit Salad
Alicia Karl, Newport Beach, CA

This salad can be pulled together in just 20 minutes.

Glazed Chocolate Bundt Cake
Karen Louie, Saratoga, CA

Espresso and Bourbon get starring roles in this cake’s easy glaze.

Cheese Dill Scones
Dorothy Reinhold, Malibu, CA

These scones are best the day they’re made, but freeze well wrapped in 2 layers of plastic wrap.

Cream Puff Gateau
Edith Shulman, Sedona, AZ

This cake is made from choux pastry, the same dough used to make éclairs. It’s easier to make than you might think, and the end result is irresistible.

Meyer-lemon Cake
Carolyn Grattan Eichin, Campbell, CA

Cooking the lemons before adding them to the cake mellows their flavor.

Hazelnut Breakfast Sausages
Paul Patina, Richmond, CA

Pastina created these easy pork patties to go with sweet breakfast dishes like pancakes.

Prosciutto-wrapped Asparagus
Roxanne Chan, Albany, CA

The sauce, reminiscent of deviled eggs, makes an elegant accompaniment for asparagus.

Dilled Spinach Rice
Elena Malec, Irvine, CA

This easy side dish complements chicken, fish, and pork dishes.

Dorothy Franchi, Santa Cruz, CA

We love the dense crumb of this Viennese-style cake. Ice cream, chocolate sauce, or berries are all good accompaniments, but whipped cream and jam is our favorite.

Hazelnut Hummus
 Juliette Mulholland, Corvallis, OR

This nutty take on hummus can be served with pita chips, crudités, or crackers.

Cilantro Chicken
 Cheryl Brown, Englewood, CO

Cheryl and her husband, Rich, owned a restaurant in Littleton, Colorado, where this dish was a popular favorite.

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