Buttermilk

Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."

We are happy to announce that Jeanne Brophy has won our December 2005 "Cook the Cover" contest with her delicious variation on our Mini Black-and-White Cookies . Jeanne Brophy explains her variation:
My variation is in the frosting. I'm not super crazy about the traditional approach. So thinking that this cookie is really a petite cake in disguise I developed a chocolate (Black) and peanut butter (Tan) buttercream frosting. Dee-licious!

This spoon bread is as tender as a soufflé but much simpler to make.

Nashville: Try the "fried" chicken, y'all. Southern hospitality wouldn't be quite so hospitable without corn bread, collard greens, and, of course, fried chicken. If you haven't already guessed that grease is what's so "finger-lickin' good," we'll let you in on a secret: You can spend nearly half a day's calories on one thigh of this Southern-fried favorite. So make our baked version instead.

Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, provides an easy technique for a dish that is good enough to eat every day — you can't even tell it's good for you!

The ultimate chocolate cake.

Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

Without the ice cream and served warm, these make a great brunch dish.

Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.

A variation on twice-baked potatoes, these are an eye-catching takeoff on a sweet potato casserole. The sweet potato flesh is pureed with butter and milk, returned to the hollowed-out shells, and topped with mini marshmallows before a final baking. You can puree the potatoes in a blender or a food processor; use the blender for an especially silky texture.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

These make a lovely breakfast or side dish.

For more variety, stir in other finely chopped herbs such as basil, thyme, or tarragon.

A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before.

This cornbread is a little firmer and denser than one made for eating on its own so that it will hold up to grilling and tossing with the dressing for the Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette.