Sunset magazine recipes

This list, which comes from readers and staff, spans great Western ingredients and reflects the fresh, easygoing way we cook today

This list, which comes from readers and staff, spans great Western ingredients and reflects the fresh, easygoing way we cook today

This Thai coconut soup made with red curry paste, lemongrass, lime juice, shrimp, and fish sauce is full of authentic, bold, and tasty Thai flavors.

Chiles add spark to this sauce, with toasted bread crumbs sprinkled in for pleasing crunch.

Time: About 50 minutes. We updated ribollita, a hearty, comforting Tuscan vegetable soup thickened with lots of day-old bread, with this lighter version. (We've added the bread at the end and only on top—and used oil sparingly.)

If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips.

This list, which comes from readers and staff, spans great Western ingredients and reflects the fresh, easygoing way we cook today

From the best-ever guac to amazing margs, these recipes round out your ultimate Cinco de Mayo party spread.

Our favorite new side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that's burnt orange to dark red. A food processor's shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.