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23 Articles

Cooking Made Easy

You’re probably reading this magazine right now because you love to cook. You find comfort in thoughtfully stirring, sizzling and serving up a homemade meal for the folks you care about most. But some days—no matter how much you love it—cooking can be an absolute chore. I understand—I’ve been there too! But even when it seems nearly impossible to get dinner on the table while juggling the rest of life’s responsibilities, Taste of Home is here to help. For the past 30 years, we’ve shared thousands of recipes, tips and ideas to help home cooking feel easier and more convenient. And in this issue, it’s no different! In “Can You Hack It?” (page 46, our Test Kitchen tried some of social media’s buzziest tricks to save time while cooking, and they’re vouching…

Cooking Made Easy

Chicken Winners It’s hard to think of a dish more irresistible than fried chicken, but it can also be just a little intimidating to fry up a big batch at home. Well, have no fear! We’re here to help with failproof fried-chicken tips and recipes that will make you feel like a seasoned sizzler. To start, find some of our favorite fried-chicken recipes by hovering your camera here. Everyday Faves With weeknight schedules filling up this season, it’s smart to have a stable of quick and delicious recipes at the ready. With Easy Everyday Cooking 2023, you’ll find just that! This new cookbook has 400+ speedy recipes and tips to help you create delicious meals on your own timeline. Order yours today for only $10 and free shipping! tasteofhomebooks.com/E308. COMMUNITY COOK’S RECIPE REVIEW Sheet-Pan Shrimp Fajitas Allison…

It’s hard not to let out a cheer when biting into these not-quite-cake, not-quite-cookie confections. While it isn’t clear exactly where the hand-held dessert originated, it’s thought that bakers in New England and Pennsylvania invented them by putting excess cake batter and frosting to good use. They’d send them off to work with their husbands, who, upon discovering the treats in their lunch pails, exclaimed “Whoopie!” And since this recipe’s first appearance in Taste of Home in fall of 1993, readers have been shouting the same. Whoopie Pies In a large bowl, cream 1 cup softened butter and 1½ cups sugar until light and fluffy, 5-7 minutes. Beat in 2 large eggs and 2 tsp. vanilla extract. Combine 4 cups all-purpose flour, ¾ cup baking cocoa, 2 tsp. baking soda and ½…

A LOTTA BURRATA

HOW TO MAKE BURRATA TOAST Spread toasted bread with 1 tsp. extra virgin olive oil. Spread 2 oz. burrata cheese over toast. Sprinkle with ⅛ tsp. sea salt and freshly ground pepper. If desired, drizzle with additional olive oil.…

A LOTTA BURRATA

SMALL YET MIGHTY

Immune Support Trace minerals like iodine, magnesium, selenium and zinc can be challenging to incorporate into your diet. Luckily, shrimp provides all four of these! The benefits of a mineral-rich diet include a robust immune system, strong bones and healthy blood pressure. Glowing Skin Ever wonder where shrimp’s pink color comes from? It’s a compound called as taxanthin. While that may be a mouthful, know that it means good things for your skin. This compound can reduce inflammation and help protect you from the sun. Fuel for Fitness A single serving of shrimp—that’s 3 ounces—contains 40% of the protein you need for the day. That same serving only has 84 calories. Getting enough protein allows you to stay energized throughout the day and gives you the fuel you need for successful workouts. PESTO CORN SALAD WITH SHRIMP In a pot…

SMALL YET MIGHTY

1. DOUBLE DUTY Feeding your companion is more than doling out kibble. This two-tier set holds everyday chow as well as all those bags of treats. Iris Green Remington Storage Container Combo $35 petco.com 2. BEST FOR BULK When you’ve got a lot of furry (or feathered) friends to feed, you want a container that can corral the big bags. Stash up to 50 pounds of feed or seed in this airtight tub. Gamma2 Vittles Vault $94 chewy.com 3. TRAVEL FRIENDLY This durable, pooch-approved pack holds up to 40 cups of food to take on the road. When the journey is done, the pack folds up and can fit in your duffel. Fire Hose Dog Travel Food Storage $20 duluthtrading.com 4. SMART STORAGE If you won’t be home in time to dish out your doggo’s dinner, this Wi-Fi-enabled feeder ensures she still eats…

HEART HEALTHY ♥ Autumn Bisque I like comforting, cozy soups that taste creamy without the cream. This one’s full of good stuff such as rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, CA Prep: 25 min. • Cook: 50 min. Makes: 12 servings (3 qt.) ¼ cup dairy-free spreadable margarine2 tsp. minced fresh chives2 tsp. minced fresh parsley½ tsp. grated lemon zest BISQUE 2 Tbsp. olive oil2 large rutabagas, peeled and cubed (about 9 cups)1 large celery root, peeled and cubed (about 3 cups)3 medium leeks (white portion only), chopped (about 2 cups)1 large carrot, cubed (about ⅔ cup)3 garlic cloves, minced7 cups vegetable stock2 tsp. minced fresh thyme1½ tsp. minced fresh rosemary1 tsp. salt½ tsp. coarsely ground pepper2 cups almond milk2 Tbsp. minced fresh chives 1. Mix first 4 ingredients. Using a melon baller or a…

Ham and Cheese Crescent Roll Bake for Two

Prep 10 min Total 35 min Ingredients 5 Servings 2 Ingredients 1 can (4 oz) refrigeratedPillsbury™ OriginalCrescent Rolls (4 Count)2 oz sliced Swiss cheese (2 to 3 slices)2 oz deli sliced ham (2 to 4 slices)1 ½ teaspoons Dijon mustard1 teaspoon honey 1 Heat oven to 375°F. Spray 4 regular-size muffin cups with cooking spray. On large cutting board, unroll dough, and separate into two 6x4-inch rectangles. Place one rectangle next to the other to create an 8x6-inch rectangle; pinch together seams. 2 Place cheese slices evenly on top of dough; top with ham. Starting on short, topped edge of rectangle, roll up tightly, and pinch seam together. 3 Using sharp knife, cut roll into 4 equal slices; place cut side down in prepared muffin cups. Bake 16 to 20 minutes or until dough is deep golden brown…

Ham and Cheese Crescent Roll Bake for Two

Slow-Cooker Oatmeal This easy oatmeal has a wonderful aroma while cooking and makes a satisfying addition to a brunch. —Brandy Schaefer, Glen Carbon, IL Prep: 10 min. • Cook: 3 hours Makes: 4 servings 2 cups 2% milk1 cup old-fashioned oats1 cup chopped peeled tart apple½ cup raisins¼ cup packed brown sugar¼ cup chopped walnuts1 Tbsp. butter, melted½ tsp. ground cinnamon¼ tsp. salt In a 1½-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3-4 hours or until liquid is absorbed and oatmeal is tender. If desired, serve with additional milk, walnuts and cinnamon. 1 CUP 340 cal., 13g fat (5g sat. fat), 20mg chol., 225mg sod., 51g carb. (32g sugars, 3g fiber), 10g pro. Overnight Baked Oatmeal My husband and I spent a long weekend at a bed-and-breakfast not far from…

STEP 1: MAKE THE DOUGH Unlike traditional pie dough, this dough is richer and more pliable, thanks to the added egg. Pulse in a food processor until it clings together. STEP 2: MEASURE & SLICE After rolling out the dough, measure carefully. The rectangles should be identical in size so they can be layered on top of each other. A ruler helps! STEP 3: CREATE THE FILLING Start with a top-notch jam; any flavor will do, but strawberry always hits the spot. Adding a bit of cornstarch gives the filling the body it needs. The splash of vanilla adds another layer of flavor. STEP 4: FILL ‘EM UP Brush the base layer of crust with an egg wash. This will keep the filling from seeping through and help the pastries seal. Fill the tarts (but be sure…

“I love Taste of Home and Bakeable. I really enjoy sharing recipes since I can’t bake for everyone in person. I see it as virtual hospitality!”—Bakeable member Lauren Larson OUR SEPTEMBER CHALLENGE: A CLUE FOR YOU! We’ll announce our next Bakeable Challenge recipe Sept. 1, but until then, can you guess what it may be from these ingredients? Here’s a hint: It’s not easy as pie—it’s even easier! Come jump in on the fun! Hover your camera here to join Bakeable, Taste of Home’s community for everything you want to know about baking. You’ll get expert tips, join a supportive group of creative bakers and be the first to see our monthly challenge announcements!…

GRILLED CURRY Peel back husks. Spread corn with a blend of yogurt and curry powder; sprinkle each ear with cilantro. GARLIC WHIPPED CREAM Puree garlic and whipping cream in a blender until smooth, about 20 seconds. Pour cream into a glass or copper bowl; whisk cream until soft peaks form. When corn is cooked, peel back husks; top with whipped cream, lemon zest and oregano. ELOTE Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, Cojita cheese and cilantro. Squeeze lime wedges over corn before serving. GRILLED HOISIN Peel back husks. Top with hoisin sauce, green onions and sesame seeds. GRILLED ITALIAN-STYLE Peel back husks. Top with pesto, mini pepperoni slices, Parmesan and basil. HOT & SPICY Peel back husks. Drizzle with Sriracha chili sauce; top with red pepper flakes and sliced jalapenos. MAPLE & BACON Peel back husks. Brush…

EVERYTHING BUT THE BUN

My “O” My! Hover your phone’s camera here to get our scratch-made onion ring recipe. Cheeseburger Soup A local restaurant serves a similar soup, and I had to try to make it myself! I developed my own version, modifying a recipe I had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, WI Prep: 45 min. • Cook: 10 min. Makes: 8 servings (2 qt.) ½ lb. ground beef4 Tbsp. butter, divided¾ cup chopped onion¾ cup shredded carrots¾ cup diced celery1 tsp. dried basil1 tsp. dried parsley flakes1¾ lbs. (about 4 cups) cubed peeled potatoes3 cups chicken broth¼ cup all-purpose flour2 to 4 cups shredded Velveeta1½ cups whole milk¾ tsp. salt¼ to ½ tsp. pepper¼ cup sour creamOptional: Onion rings and thinly sliced green onions 1. In a large…

EVERYTHING BUT THE BUN

CAN YOU HACK IT?

LEMON-GARLIC CREAM FETTUCCINE I’ve been making this for my family for years. It’s simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, NY Prep: 25 min. • Cook: 15 min. Makes: 4 servings 3 tsp. grated lemon zest2 tsp. minced fresh parsley2 garlic cloves, minced8 oz. uncooked fettuccine SAUCE ¼ cup butter1 small onion, chopped2 garlic cloves, minced1 tsp. grated lemon zest½ cup heavy whipping cream¼ tsp. salt⅛ tsp. pepper4 oz. cream cheese, cubed2 Tbsp. lemon juice2 plum tomatoes, chopped2 tsp. minced fresh parsleyGrated Parmesan cheese, optional 1. In a small bowl, mix the lemon zest, parsley and garlic. Cook the fettuccine according to package directions; drain. 2. For sauce, in a skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1…

CAN YOU HACK IT?

MORE TIMESAVING TRICKS TO TRY

AVOID STICKY SITUATIONS If you’re attempting to measure out sticky ingredients such as honey, syrup or peanut butter, simply spritz your measuring cups with nonstick cooking spray before measuring. It’ll help you more easily control the actual amount of the ingredient you’re using and save time on cleanup later. SWIFTLY PIT CHERRIES Avoid the mess (and stained fingers) that comes with cherry pitting by using this easy hack: Place the cherries one at a time on top of an empty glass bottle and use a metal straw or chopstick to push each pit into the bottle. SHUCK CORN QUICKLY If you’re not big on husking corn by hand, turn to your trusty microwave. First, cut off the bottom of the corncob where the stalk meets the first row of kernels. Pop the corn on a…

MORE TIMESAVING TRICKS TO TRY

BUSHELS & Brambles

Apple Pan Betty I found this recipe soon after I was married 47 years ago. It uses few ingredients, which are usually on hand, and takes little time to put together. It’s a favorite of ours during fall. —Shirley Leister, West Chester, PA Takes: 15 min. • Makes: 2 servings 1 medium apple, peeled and cubed3 Tbsp. butter1 cup bread cubes3 Tbsp. sugar¼ tsp. ground cinnamonVanilla ice cream, optional In a small skillet, saute apple in butter for 2-3 minutes or until tender. Add bread cubes. Sprinkle with sugar and cinnamon; toss to coat. Saute until bread is warmed. If desired, serve with ice cream. ½ CUP 302 cal., 18g fat (11g sat. fat), 46mg chol., 268mg sod., 36g carb. (26g sugars, 2g fiber), 2g pro. Berry Nectarine Buckle I found this recipe in a magazine a long…

BUSHELS & Brambles

Josh Rink TOH Food Stylist Fresh pasta is truly a special food; the flavor and texture are unlike any of the dried, packaged pastas. While the idea of making fresh pasta may sound daunting, the process is straightforward—and requires only simple ingredients. Semolina Flour Made from durum wheat, this specialty flour adds strength and texture to fresh pasta. King Arthur Baking Company Semolina Flour $13 kingarthurbaking.com “I love my classic Italian pasta maker. It produces lovely, silken noodles.”—J.R. Pasta Maker A pasta maker transforms dough into thin, delicate sheets with ease. You can use these rolls of pasta to make everything from pappardelle to linguine to tortelloni. Atlas 150 Aluminum Pasta Maker $120 crateandbarrel.com “When incorporating the eggs, take your time! Make sure all the clumps are incorporated before adding more flour. This will give you a finished pasta with better texture.”—J.R. Homemade…

BEST IN DOUGH: OUR PROS’ FAVORITE BREAD MACHINES

Fresh bread is the most delicious smell to have wafting from your kitchen. However, making bread from scratch takes a lot of time—not to mention elbow grease for all the kneading! But if you invest in a good bread machine, you can have homemade bread at your fingertips anytime. And, yes, we definitely think bread machines have a place in the kitchen today. These gadgets had their heyday in the ’90s, but they’ve come a long way since then. Recently, the Taste of Home Test Kitchen put 10 different bread makers to the test—and they can do more than ever before. So what makes for a good bread maker these days? First and foremost, a good bread machine should produce delicious loaves with an even texture and tender crumb. These can range…

BEST IN DOUGH: OUR PROS’ FAVORITE BREAD MACHINES

Everything Made Easy

Grand Prize Skillet Pork Chops in Pineapple-Soy Sauce One night I was fixing some beautiful boneless pork chops and decided to add a fruity sauce. They turned out so juicy and delicious! This easy dinner is great for weeknights but nice enough for company too. CC Donna Gribbins, Shelbyville, KY Takes: 30 min. • Makes: 6 servings 6 boneless pork loin chops (5 oz. each)½ tsp. salt½ tsp. pepper3 Tbsp. olive oil2 shallots, minced1 cup pineapple preserves¼ cup soy sauce1 Tbsp. Dijon mustard1 bunch green onions, thinly sliced 1. Season the pork chops with salt and pepper. In a large nonstick skillet, heat olive oil over medium heat. Cook pork chops until a thermometer reads 145°, 6-8 minutes on each side; remove from pan, reserving drippings. 2. In the same pan, saute the shallots in drippings until…

Everything Made Easy

Win $500! Enter Our Cooking with Fire Contest

It’s time to bring the heat! Send your flame-kissed faves that are grilled, smoked or cooked over an open fire. Ignite our curiosity—and taste buds—with your grilled oysters, smoked pork belly, foil-packed French dip sandwiches and Dutch-oven dessert nachos. And don’t stop there! The more creative, the better. Submit your best fiery dishes with 12 ingredients or fewer for a chance to win big. SEND US A WINNER. WE’LL SEND YOU MONEY. ENTER ALL OUR CONTESTS ONLINE TODAY! Make-Ahead Magic Begins Sept. 1, 2023 Appetizers • Breakfast & Brunch Mains • Sides • Desserts • & More! ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win. The Cooking with Fire Contest runs July 1, 2023, to Aug. 31, 2023. Open to residents of the U.S. and Canada who are age 18 or…

Win $500! Enter Our Cooking with Fire Contest

Posh Pies Think outside of the (pizza) box with these tempting topping ideas. White-Sauce Pizzas: FIG-GEDDABOUT IT: Prosciutto slices, fresh quartered figs, arugula, drizzle of quality olive oil, shredded mozzarella. HAPPY HEARTS: Marinated artichoke hearts, red onion, salami slices, fresh thyme, shredded mozzarella. CREAMY GARLIC: Roasted garlic slices, caramelized onions, spinach, shredded mozzarella. Red-Sauce Pizzas: VERY VEGGIE: Red onion, mushrooms, broccoli, mini red peppers, fresh basil, shredded mozzarella. HOG WILD: Sliced Italian sausage, crumbled bacon, sliced Canadian bacon, shredded mozzarella, fresh oregano. BEST-O PESTO: Pesto sauce, roasted cherry tomatoes, fresh basil, torn fresh mozzarella pieces, red pepper flakes. No Stopping the Toppings To help people build their perfect pie, fill a table or countertop with an assortment of fresh veggies, proteins, cheeses and more, including some kid-friendly items along with more grown-up picks. You may want to add some dairy-free cheeses…

APPLES TO APPLES

GO SWEET & SAVORY Fill bowls with sweet toppings such as candies, chocolates and dried fruit. Add savory toppings such as chopped nuts to balance the board. THE SLICE IS RIGHT Add apple slices to the board (both red and green varieties) so your guests can create as many flavor combinations as they’d like. STICK IT OUT Include wooden skewers on the board for guests who want to dip a whole apple! KEEP ’EM CRISP Prevent apples from browning too quickly by soaking slices in cold lemon water (about 1 Tbsp. juice per cup of water) for 5 minutes. Drain and rise. ADD OTHER DUNKERS TOO! All apple-d out? Add pretzel rods or graham cracker squares that are fun to dunk, dip and top too. Crazy for Caramel Apples! Can’t get enough of this sweet treat? Hover your camera here to…

APPLES TO APPLES

Stacy Corday Charlotte, NC

The biggest fans of my cooking are: my students and my family If I was an ingredient: I’d be butter—it makes everything better! My kitchen soundtrack is: everything from Broadway hits to Miley Cyrus My cookbook with the most dog-eared pages in it is: Taste of Home Vegetarian Made Easy The best compliment I’ve received about my cooking is: when my son said, “Mom’s house is my favorite restaurant!” My favorite food to make is: pizza! I just got an Ooni pizza oven! Sweet or salty Fries or chips Cooking or baking TRY ONE OF STACY’S FAVORITE RECIPES Caprese Eggplant Hero Peel and slice 1 large eggplant lengthwise into ¼-in.-thick slices. Place in a colander over a plate; sprinkle with ½ tsp. kosher salt and toss. Let stand 30 minutes. Brush eggplant slices with 2 Tbsp. olive oil. Drizzle with 3 Tbsp. honey; sprinkle with ½ tsp.…

Stacy Corday Charlotte, NC

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