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Taste of Home

Taste of Home June - July 2014

Every issue is jam-packed with 100+ delicious, home-style recipes & tips—all made with easy, everyday ingredients—and all shown in FULL COLOR!

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United States
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English
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2
sunny & delish

Let’s hear it for family recipes and fresh-from-the-patch taste. P.S. Call family and friends to the table. Readers from across the USA dish up their happiest, down-homiest food yet in Recipe for an American Summer, page 65. Let’s eat. Summertime always makes me think of strawberry jam. I’m a great fan. When I was a kid I spread it on almost everything, even roast beef! Perhaps it was because my mom made it herself every year. Full of fresh-picked fruit and sweetness, her strawberry freezer jam was like dessert. It’s a snap to make, I’ve learned, and an outstanding way to savor warm-weather flavor all year round. Feeling jammy, too? Try this quick and easy recipe that’s as mouthwatering as my mom’s, courtesy of Michelle Roberts of the Taste of Home Cooking School.…

5
hot diggity

Sparkler in one hand, hot dog in the other. No need to enter an eating contest to enjoy this all-American classic. Slap on some seriously good mustard plus a bun-size pickle and get to chowin’ down. Top Dog Chicago-Style Bun S. Rosen’s Mary Ann Poppy Seed Hot Dog Buns srosens.com $3 for 8 Coney Island’s Favorite Nathan’s Original Recipe World Famous Beef Franks nathansfamous.com $15 for 3 packages Make It Mustard Double up with a squirt of your favorite yellow and a smear of American Spoon Whole Seed Mustard. spoon.com $13 for 8 oz. Deli-Style Pickle Claussen Kosher Dill Sandwich Slices; stores nationwide $4 for 20 oz. PROUD TO BE AMERICAN MADE ’Cause homegrown is always better. 1 Made in Missouri Two Tone Press “Pie Fixes Everything” Letterpress Linocut Poster This 11x14-in. poster is the creation of a small,…

7
light your fire

The grill marks let you know a recipe’s packed with serious sizzle. Readers share their healthy, flame-kissed dishes guaranteed to be ready—and devoured—in a flash. EAT SMART FAST FIX Chicken & Vegetable Kabobs My husband and I are all about grilling in the summer, especially vegetables. These kabobs not only taste delicious, they look great, too!—TINA OLES NASHWAUK, MN START TO FINISH: 30 MIN. MAKES: 4 SERVINGS 1 lb. boneless skinless chicken breasts, cut into 1¹/2-in. cubes 1 medium sweet red pepper, cut into 1¹/2-in. pieces 1 medium zucchini, cut into 1¹/2-in. pieces 1 medium red onion, cut into thick wedges ²/3 cup sun-dried tomato salad dressing, divided 1. In a large bowl, combine chicken, red pepper, zucchini and red onion. Drizzle with 1/3 cup salad dressing and toss to thoroughly coat. Alternately thread chicken and vegetables onto four metal or…

4
all-star pie

This season’s fruit pies call for a crust as laid-back as a summer afternoon. Follow this guide from roll-out to cool-down for a showstopper crust without the fuss. Stick to one fruit, or mix and match to create your favorite pie filling. Five cups of fruit is the magic number. Juicy Raspberry Pie This pie is packed with jammy raspberry flavor. Add a tender, flaky crust, and dessert is good to go. Punch out star shapes or cut simple slits in the pastry to let out steam.—KAREN BERNER TASTE OF HOME CHIEF FOOD EDITOR PREP: 35 MIN. + CHILLING BAKE: 55 MIN. + COOLING MAKES: 8 SERVINGS MAKES: 8 SERVINGS 2¹/2 cups all-purpose flour ¹/2 tsp. salt ²/3 cup cold unsalted butter, cubed ¹/3 cup shortening 6 to 10 Tbsp. ice water FILLING 5 cups fresh raspberries 2 tsp. lemon juice ¹/4 tsp. almond extract 1 cup…

4
sandwiches of summer

Stack ’em, pack ’em or eat ’em in the sunshine. These reader recipes are more fun than PB&J, and almost as simple to make. Open-Faced Grilled Salmon Sandwiches In my family, we’re all about fishing. What better reward for a day on the water than eating what you just caught? We prepare salmon several ways—and this one is the all-time favorite.—STEPHANIE HANISAK PORT MURRAY, NJ START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS 4 salmon fillets (1 in. thick and 5 oz. each), skin removed ³/4 cup mesquite marinade ¹/4 tsp. pepper 4 slices sourdough bread (¹/2 in. thick) ¹/4 cup tartar sauce 4 iceberg lettuce leaves 4 lemon wedges, optional 1. Place fillets in an 8-in.-square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes. 2. Drain salmon, discarding marinade. Sprinkle salmon with pepper. 3. Moisten a…

1
burger makeover

Meet the season’s new hero: a juicy classic that’s slimmed down and revved up. Hold the beef and forget the cheese. Florida home cook Charlene Chambers grills up a big ol’ turkey patty with smart toppings to give you all the burger bliss you crave. Makeover Turkey Burgers with Peach Mayo The unique fruit and mayo combo puts this burger over the top. Swap nectarines for the peaches—they’re both tasty!—CHARLENE CHAMBERS ORMOND BEACH, FL START TO FINISH: 25 MIN. MAKES: 6 SERVINGS ¹/2 tsp. canola oil 2 small peaches, peeled and chopped ¹/2 tsp. minced fresh gingerroot 4 tsp. reduced-sodium teriyaki sauce, divided ¹/4 cup chopped red onion ¹/2 tsp. pepper ¹/4 tsp. salt 1¹/2 lbs. lean ground turkey ¹/3 cup fat-free mayonnaise 6 multigrain hamburger buns, split and toasted Optional toppings: lettuce leaves and slices of peaches, red onion and tomatoes 1. In a skillet, heat…