Leo Gong

Try one of our reader-submitted, kitchen-tested October favorites

Molly Watson, Jessica Battilana, and Amy Traverso,  – September 12, 2005

Paprika Short-rib Beef Stew
Mickey Strang, McKinleyville, CA

Bacon and beer go together in this hearty dish.

Spiced Apple Carrot Cake with Goat Cheese Frosting
Rachel Dornhelm, Oakland, CA

Press walnuts lightly into sides of frosted cake for a decorative and crunchy finish.

Easy Lettuce Cups
Wendy Pearson, Superior, CO

Each cup is topped with plum sauce and cilantro.

Tomato Breakfast Toasts
Teresa Cruz Carns, Pacifica, CA

Start your day with delicious ripe tomatoes, Dijon mustard, cheese, and sourdough bread.

Quick Scallops with Peppers and Corn
Joyce Hannum, Mason county, WA

Joyce Hannum calls herself “the queen of clean-the-fridge cooking.” This simple dish is the tasty result of her rummaging. Serve with couscous, pasta, or rice.

Golden Beet and Potato Salad
Roxanne Chan, Albany, CA

Roxanne Chan puts a fresh spin on classic potato salad by adding summery golden beets and watercress.

Sticky Toffee Pudding
Darlene Watson, Paradise, CA

Darlene Watson first tasted these puddings on a trip to Australia. More cake than custard, they are surprisingly easy to make.

Toasty Baked Oatmeal
Annis Henson, Bend, OR

To prep this delicious breakfast dish the night before, mix the oats, baking powder, salt, almonds, and apricots in a bowl; cover and let stand at room temperature. In another bowl, combine the milk, eggs, brown sugar, oil, and cinnamon; cover and chill. The next morning, just mix the two together, stir in the pear, and bake.

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