Recipes from our readers, tested in Sunset's kitchen
Silky chocolate tart
Sara Moufarrige-Doepke, San Jose, CA
“My mum gave me this recipe. It’s great because it only takes 20 minutes to prep,” says Moufarrige-Doepke, who was born in Lebanon and grew up in London. Break out the best chocolate you can find. It makes a difference.
Mediterranean rice salad
Lyn Michaud, Brighton, CO
“I created this dish for a potluck,” Michaud says. Its bright flavors make it the perfect side dish for anything grilled.
Chile relleno soufflé
Ada Crosby, Camino, CA
Crosby made some adjustments to a cheese soufflé recipe from Sunset’s October 1997 issue to create this delectable Southwestern version. Queso fresco (fresh Mexican cheese) is available at Latin American markets and some supermarkets.
Mary Watson, Scottsdale, AZ
This is our new favorite way to eat more zucchini. “My family loves this for dessert,” claims Watson. “It’s easy to make and keeps well too.”