Recipes from our readers, tested in Sunset's kitchen

Molly Watson and Jessica Battilana,  – November 10, 2005

Japanese-style One-pot Supper
Marlene Kawahata, Palo Alto, CA

Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.

Gingerbread Pear Trifle
Amy Jackson, Vancouver, WA

You can make gingerbread, pears, and custard up to 2 days ahead.

Cran-Raspberry Streusel Bars
Linda Tebben, Menlo Park, CA

Cranberries, nuts, and chocolate chips top these delicious bars.

Walnut Red Pepper Dip
Lynn Lloyd, Santa Cruz, CA

Use a food processor to make this smooth dip in just 10 minutes.

Artichoke and Garbanzo Stew
Karen Biggs, Lake Forest Park, WA

Karen Biggs likes to serve this dish over rice or with slices of hearty bread. Add a tossed salad and it’s a meal.

Swiss Chard with Leeks and Shiitakes
Lisa Sarenduc, Santa Fe, NM

The abundant chard in Lisa Sarenduc’s garden inspired this earthy side dish.

BLT Waffle
Mickey Strang, McKinleyville, CA

Waffles are not just for breakfast at Mickey Strang’s house ― this unusual combination makes an easy dinner.

Easy Chicken Paprikas
Susan Templer, San Francisco, CA

Susan Templer streamlined her Hungarian mother’s classic paprikas (pronounced “paprikash”). Serve over spaetzle, egg noodles, or rice.

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