Red Onion and Gorgonzola Flatbreads

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).

Golden Vegetables
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.

Tri-Pepper Salad
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.

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