ZINIO logo
Food & Wine
Taste of Home

Taste of Home February/March 2018

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

Read More
United States
Trusted Media Brands Inc.
6 Issues

in this issue

1 min.
sunday specials

We squeeze the last bit of fun out of the weekend at my house with a big melty pan of Sunday-night nachos. We each choose a section of the sheet pan preloaded with chips and go wild with our own toppings—for me, it’s chorizo, queso, jalapenos and diced zucchini (for health’s sake, of course). Field Editor Debbie Glasscock’s Sunday afternoon is all about macaroni and meatballs with her homemade marinara (the way her Italian mom made it). Debbie, I can just imagine the aromas in your Arkansas kitchen. And in Stafford, Virginia, Kelly Thompson Shoemaker honors the grandma who helped raise her with a set-in-stone family meal. “My dad was a police officer, so sometimes he was late, but Grandma always had dinner on the table at 5 p.m. I don’t know…

2 min.

For a Northerner like me, this is the time of year when curling up on the couch under my super soft blanket with a good book is my second favorite thing to do. My first favorite? Indulging in comfort foods. Truth be told, I run and work out so I can eat what I want. Right now, that includes dishes like the French onion soup on our cover, lots of creamy mac and cheese, and all types of stews. There’s equally cozy inspiration happening on our other Taste of Home channels. I’ve highlighted some of the best. We’re having a lot of fun with video these days. In addition to our DIY Delicious series (find it on our site and social channels), our crew of videographers is serving up fresh webisodes.…

1 min.
cutie cups

“My kids love everything about cooking. My son likes to help prepare foods, cutting vegetables and fruits. My daughter loves mixing and plating finished recipes.”—COURTNEY STULTZ Nut Butter Cups This rich, nutty treat is simple to make. At my house, we love using all-natural ingredients because it’s important to know what we’re putting in our bodies. —Courtney Stultz, Weir, KS Field Editor Prep: 20 min. + chilling • Makes: 1 dozen 1 cup unblanched almonds1 cup pitted dates1 cup creamy cashew butter or peanut butter½ cup baking cocoa¼ cup coconut oil, melted2 tsp. honeyChopped almonds, optional Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a bowl, whisk together cocoa,…

1 min.
pass the potpie

Golden Chicken Potpie The golden crust and creamy sauce make these veggie-packed pies a sure hit. The make-ahead frozen version works like a charm. —Taste of Home Test Kitchen Prep: 20 min. • Bake: 35 min. • Makes: 2 potpies (6 servings each) 4 cups cubed cooked chicken4 cups frozen cubed hash brown potatoes, thawed1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained1 can (10½ oz.) condensed cream of chicken soup, undiluted1 can (10½ oz.) condensed cream of onion soup, undiluted1 cup whole milk1 cup (8 oz.) sour cream2 Tbsp. all-purpose flour½ tsp. salt½ tsp. pepper¼ tsp. garlic powder1 pkg. (14.1 oz.) refrigerated pie pastry 1. Preheat the oven to 400°. Combine the first 11 ingredients; divide between two 9-in. deep-dish pie plates. 2. Roll out pastry sheets to fit the top of each pie.…

1 min.
pepper oni

What’s her favorite way to have fun during winter? As you can see, Pepper loves to stay cozy in front of the fire. Since last winter, she’s tripled in size, so she’s excited that she’s finally big enough this year to jump and play in the snow. Her favorite human treat: While Pepper Oni hasn’t had a chance to try her namesake food, she absolutely loves bacon! She also has a soft spot for unsuspecting human shoes. QUICKIE PREP Peel a whole garlic head in 20 seconds or less—without ever touching a clove. Separate the garlic head by smashing down on it with the heel of your hand. Place the cloves in a jar with a lid, then shake vigorously for 15-20 seconds. The cloves will practically peel themselves, so you can discard the husks and…

2 min.
what’s the best food memory you have from your travels?

“Eating olive focaccia standing on a hilly street in Genoa, Italy. Some of the olives fell off and rolled down the street. The focaccia and the memory were priceless!” —Carey Kopcha, Altamonte Springs, FL “In Oslo, we bought a bag of cooked shrimp off a boat in the harbor, sat on a park bench and feasted, throwing shells to seagulls. Shrimp never tasted so fresh.” —Martha Bertolini, Stewart Manor, NY “Eating fresh boiled peanuts while driving along Highway 1 in the Florida Keys.” —Teri Zimmerly, Portland, OR “Boiling hot ramen in a steamy tent outside the massive snow sculptures in Sapporo, Japan, during the frigid (but fun!) snow sculpting festival. The ramen was so warming, salty, spicy...and absolutely perfect!” —Courtney Mink Hohnholt, Norfolk, VA “Enjoying a delicious duck confit sandwich at the famous Borough Market in London!” —Jess Sorensen,…