Recipes

This delicious bread from Peter Reinhart's "Artisan Breads Every Day" is studded with wild rice and onions and requires just a few minutes of kneading.

The Reuben sandwich can be made from corned beef or pastrami, Swiss cheese and sauerkraut on grilled rye.

Moroccan-style skillet chicken

Joyce Basehart of Rocklin lost her recipe for a chicken soup made with fresh salsa. She was hoping someone could help.

Note: This is a tart filling that includes two entire lemons (except the seeds). Using at least one Meyer lemon keeps it from being too puckery.

This bread from Jim Lahey's "My Bread: The Revolutionary No-work, No-knead Method" is studded with chunks of pecorino cheese.

Husband and wife Michael Fagnoni and Molly Hawks, owners of Hawks restaurant in Granite Bay, serve this hearty meatloaf monthly as part of their Sunday Supper prix fixe dinners.

Brandon Duff of West Sacramento was interested in a recent Mailbox recipe for mango chutney. Duff is allergic to mango and was hoping for an alternative.

This recipe from Georgeanne Brennan's "Gather: Memorable Menus for Entertaining Throughout the Seasons" makes a great main dish for a vegetarian Thanksgiving or any fall meal.

This recipe is from "The Niman Ranch Cookbook" by Bill Niman and Janet Fletcher (Ten Speed Press, $24.95, 224 pages).

Vegetarian meatloaf is a healthful and tasty alternative to loaves made with meats.

This recipe is from Kristy Levings of Cache Creek Meat Co. Kristy says that one of the best things about cooking a whole chicken is that you cook it once and you can eat for days by making other dishes from it such as soup, chicken salad, tamales, enchiladas and sandwiches.

Recipe developed for the Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.

Recipe from Marcela Valladolid, "Fresh Mexico" (Clarkson Potter 2009, $22.50, 240 pages).

Recipe by Betty Rosbottom, "Sunday Soup" (Chronicle Books, $19.95, 168 pages).

Note: The prep time does not include the marinate time or the rest time after chicken is cooked.

Heat the oven to 350 degrees. Coat a large Bundt pan with cooking spray or brush with oil. Add a small amount of granulated sugar and turn the pan to coat the inside, discarding any excess.

Here's another chutney recipe from Connie Lane for Brandon Duff.

Recipe from Betty Rosbottom, "Sunday Soup" (Chronicle Books, $19.95, 168 pages).

Note: Discard marinade after removing chicken. Do not use leftover marinade.

Note: The syrup can be cooled, covered and refrigerated indefinitely.

Brandon Duff of West Sacramento wanted to try a recent Mailbox recipe that called for mango chutney.

Recipe from Deborah Madison, "Vegetable Soups from Deborah Madison's Kitchen" (Broadway Books 2006, $19.95, 230 pages)

A slight smell of yeast hangs in the air as chef Steve Magana hurriedly stretches whole-wheat pizza dough onto cookie sheets.

I was wondering if anyone had the recipe for Tower Café's Chinese chicken salad.

If spaghetti squash were a kid at recess, it probably would be the last one picked for a game of kickball.

From New York Apples.

Mitchell Cari of Orangevale and his wife love the crispy beef served at a Chinese restaurant in Fresno.

Recipe by Joe Cahn, "the commissioner of tailgating."

This recipe by Sandy Hillen of Lexington, Ky., is so popular that it appears in both volumes of "Kentucky TALEgating: Stories With Sauce" (Oakley Press, $21.95), by Jayna Oakley and Kelli Oakley.

Carol Anderson of Modesto enjoys the lemon loaf served at Starbucks. She particularly likes the texture and flavor. She was hoping for the recipe or one similar.

This recipe is by Joe Cahn, "the commissioner of tailgating."

Debbie Sherman's seven-layer dip

Louie family jai

Debbie Sherman's quick and easy chili

Jodie Chavious, pastry chef at Taylor's Kitchen and Market, serves this cake alongside figs and housemade honey gelato.

This recipe is from chef Brandt Evans of Blue Canyon Kitchen & Tavern.

This recipe from Bee food writer Niesha Lofing is an adaptation of the Original Nestlé Toll House Chocolate Chip Cookies recipe.

Peggy Walsh of Antelope enjoyed the corn chowder served at Lucille's in Rocklin.

This recipe is from chef Brandt Evans of Blue Canyon Kitchen & Tavern, Twinsburg, Ohio.

This is Kathy Morrison's go-to muffin recipe. It's a moist muffin that reheats well.

Barb Damion of Sacramento was looking for the Tower Café French toast recipe.

Classic mayonnaise-based potato salads have their place, but for those wanting something less traditional, look to the Southwest.

From the U.S. Apple Association

Recipe developed for the Kansas City Star by home economists Kathryn Moore and Roxanne Wyss.

Prep time: 30 minutes

Adapted from "The Pioneer Woman Cooks" by Ree Drummond.

This is from Olwen Woodier's "Apple Cookbook" (Storey, $10.95 paperback, 192 pages).

This recipe is from Pillsbury.