Recipes

This recipe from the Associated Press calls for diced Peppadews, a bright red and mildly spicy pepper from South Africa, sold in jars.

This comes from Raley's Web site, www.raleys.com.

The recipe for this colorful salad from Isa restaurant in San Francisco was published in Bon Appétit magazine.

Washington Post writer Stephanie Witt Sedgwickcame up with this recipe. To make it ahead, roast the squash and prepare the glaze an hour or two before you're ready to serve.

Ann Cox of Colorado Springs, Colo., was looking for a new way to use spaghetti squash other than serving it with marinara sauce.

This orange smoothie recipe from www.smoothie-recipes.com combines mandarin oranges in a slushy smoothie with a lightly tangy and sweet flavor.

We asked readers to share their favorite Thanksgiving recipes and memories, and about a dozen of you responded.

This beautiful pie gets a red hue from the cranberry sauce folded into the almond paste filling.

Gladys Sadler of Fairfield was looking for a bread recipe. Her son visits often and brings several loaves of bread called volkoren (Dutch for "full grain") from Erick Schat's Bakkery.

This recipe is from the Mountain Mandarin Festival's Web site, www.mandarinfestival.com.

Cook time: 20 minutes for chops, 1 hour for roast

Carol Anderson of Modesto was looking for a lemon loaf recipe similar to Starbucks' version.

This recipe is courtesy of Masterbuilt co-owner John McLemore. To watch a video demonstration, go to www.masterbuilt.com/ recipes.html.

This recipe is from Dan Macon, owner of Flying Mule Farm in Auburn.

This Bundt cake version of a lemon cake comes from Angie Martinez of Citrus Heights, who says it's a perfect clone of Starbucks' lemon loaf.

Bee food writer Niesha Lofing adapted this from recipes found on various fresh cranberry packages.

Cook time: 1 hour, 10 minutes to 2 hours, 40 minutes (depending on desired doneness)

Recipe from "Napa Stories: Profiles, Reflections, and Recipes From the Napa Valley" (Stewart, Tabori & Chang, $55, 312 pages) by Michael Chiarello with Janet Fletcher.

Recipe courtesy of www.masterbuilt.com.

Makes 20 pops

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.

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.