Try one of our kitchen-tested September favorites: Golden Vegetables, Oatmeal-Currant Breakfast Bread, and more
Red Onion and Gorgonzola Flatbreads
Erin Burke, Boonton Township, NJ
Because it’s easy to work with, this semolina-flour dough is a great way to try your hand at yeasted dough. The rich rounds beg to be served at cocktail hour. We especially like them with a slightly off-dry Riesling, such as Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14).
Sue Cafferty, Phoenix, AZ
In the early 1990s, Cafferty added jicama to a 1970s recipe and created a family favorite. We can easily imagine eating this by the plateful.
Oatmeal-Currant Breakfast Bread
Louise Galen, West Hollywood, CA
Galen serves this easy bread as an accompaniment to bacon omelets.
Caroline Lindley, Cupertino, CA
Lindley created this salad after buying a large carton of mini sweet peppers at a warehouse store. Regular-size peppers work too.