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Make & Take

Make & Take

Make & Take

Plan your next spring potluck, picnic, or party with Make & Take magazine. Make a.m. brunches super easy by prepping all the dishes ahead of time so all you have to do is pop them in the oven when you wake up. Tote a crock full of hot and hearty fillings so everyone can assemble their own sandwiches and wraps—or pack a picnic with our favorite stacked and layered heros and hoagies. And just in time for picnic season, choose from four crisp and crunchy fried chicken recipes. Just need a side? We have salads, pastas, dips, cheese appetizers, and hot, bubbly casseroles to keep even the pickiest crowds happy. When it’s time for a sweet finish, pick a new favorite from our cookies, bars, cakes, and icebox desserts. Plus all the tips and tricks you need to take your food on the road and serve it safely.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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In this issue

3 min.
make & take

Editor JESSICA CHRISTENSEN Contributing Editors ANNIE PETERSON, LIZ WOOLEVER Design Director STEPHANIE HUNTER Designer RAE DANNEMAN Copy Editor MARTHA LONG Proofreader SHEILA MAUCK Test Kitchen Product Supervisor COLLEEN WEEDEN Photographers JASON DONNELLY, CARSON DOWNING, JACOB FOX, BLAINE MOATS, BRIE PASSANO Contributing Photographer ANDY LYONS Food Stylists KELSEY BULAT, GREG LUNA, SAMMY MILA Contributing Food Stylist CHARLIE WORTHINGTON Administrative Assistant COURTNEY BUSH HOME Executive Editor SAMANTHA HART Group Editor ANN BLEVINS Senior Editor BRIAN KRAMER Senior Associate Editor NATALIE DAYTON Staff Writer JESSICA BENNETT Design Director KIMBERLY MORGAN METZ Group Art Director NICOLE DEAN TEUT Associate Art Director JESSICA ENO Assistant Art Director EMILY BUTTERWORTH Senior Graphic Designer BRITTANY MUELLER Administrative Assistants RENAE MABIE, SUE MILLER FOOD Executive Editor JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Design Director STEPHANIE HUNTER Assistant Art Director RAE DANNEMAN Administrative Assistant COURTNEY BUSH Director, Meredith Test Kitchen LYNN BLANCHARD Culinary Specialists SARAH BREKKE, JULI HALE, SAMMY MILA, COLLEEN WEEDEN Senior Food…

2 min.
toting basics

KNOW BEFORE YOU GO CASSEROLES Cover casserole dish with a lid, using heavy-duty rubber bands to secure the lid to the dish (photo, above). If you don’t own an insulated casserole carrier, place casserole in a sturdy cardboard box lined with kitchen towels. Secure in place by tucking rolled or folded towels around the casserole dish. SANDWICHES Tightly wrap uncut sandwiches in waxed paper or plastic wrap and pack in an insulated carrier. Bring along a knife and cutting board to cut sandwiches at the party. For safe traveling with a knife, slide the blade into an empty paper towel tube. BITE-SIZE FOODS To keep small appetizers and desserts from sliding around when being transported, cover a shallow baking pan with a clean kitchen towel and place the small items on top, then cover with plastic…

2 min.
potluck pointers

1 PORTION PLANNING When calculating portions for a potluck, remember that you do not need a full portion for every attendee. People usually take smaller portions when there is a variety of dishes to choose from. Generally, one standard entree portion will feed two diners at a potluck. 2 (FOOD) SAFETY FIRST To make sure food remains free of harmful bacteria, discard any perishable food that has been at room temperature for more than 2 hours (1 hour if the temperature is above 80°F). To avoid wasting food, put small portions of food on the buffet, leaving replenishments in the refrigerator or oven. Replace empty platters with freshly filled platters. Avoid adding new food to a container that holds older food. 3 IN THE KNOW To avoid last-minute confusion at potlucks, let your host know…

9 min.
good morning!

Cinnamon Rolls PREP 55 minutes RISE 1 hour 45 minutes CHILL 2 hours BAKE 25 minutes at 375°F 4¼ to 4¾ cups all-purpose flour1 pkg. active dry yeast1 cup milk1 cup mashed, cooked potato*⅓ cup butter⅓ cup granulated sugar1 tsp. salt2 eggs½ cup packed brown sugar1 Tbsp. ground cinnamon¼ cup butter, softened1 recipe Icing 1. In a large bowl stir together 1½ cups of the flour and the yeast. In a medium saucepan heat and stir next five ingredients (through salt) just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can. 2. Turn dough out onto a lightly floured surface. Knead in…

9 min.
set up a sandwich station

1 DO YOUR HOMEWORK Split buns, shred or slice cheese, chop toppers, and do other serving preparations ahead of time to avoid extra work at the get-together. 2 SECURE THE LID Using two heavy-duty rubber bands, bind the slow cooker’s lid tightly to its handles. Or secure the lid to the cooker with flexible, easy-to-remove duct tape. 3 PREP THE CROCK Wrap the entire slow cooker in a couple of thick, clean bath towels. Tuck the wrapped slow cooker into a cardboard box or a cooler (without ice). Or purchase a bag made for transporting slow cookers. 4 TOTE Transport the slow cooker on the floor of the car. Carry any toppers or side items separately in grocery bags or coolers. 5 PLUG IT IN When serving food from a slow cooker at a potluck, remember to tuck an…

4 min.
deviled eggs

Deviled Egg Salad START TO FINISH 35 minutes 7 Hard-Boiled Eggs (below)3 Tbsp. mayonnaise1 Tbsp. chopped fresh dill1 clove garlic, minced5 dashes hot pepper sauce⅛ tsp. salt6 to 7 cups torn butterhead (Boston or Bibb) lettuce2 cups grape or cherry tomatoes, halved if desired¾ cup chopped red sweet pepper⅓ cup sliced green onions4 slices bacon, crisp-cooked and crumbled1 recipe Dill Vinaigrette 1. Halve Hard-Boiled Eggs lengthwise and remove yolks; set whites aside. In a small bowl mash egg yolks with a fork. Stir in next five ingredients (through salt). Stuff egg white halves with yolk mixture. 2. On a platter arrange lettuce, tomatoes, sweet pepper, green onions, and bacon. Top with stuffed eggs and drizzle with Dill Vinaigrette. If desired, sprinkle with additional dill. Makes 6 servings (1 cup salad + about 2 egg…