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Food & Wine
Taste of Home

Taste of Home November 2015

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
Trusted Media Brands Inc.
6 Issues

in this issue

3 min.
cooking thanks

I’ve said it before (probably in this column) and I’ll no doubt say it again: I love Thanksgiving. Not only is it my favorite cooking holiday, but I also love the gathering part—welcoming all of our kids and good friends into our home, eating too much, sharing quality time together. And, yes, on this day, I consider lounging around the TV for football and old movies quality time! Speaking of TV, for a few years now we’ve enjoyed a lovely relationship with the great folks at the show Home & Family on the Hallmark Channel. Like you, they just love Taste of Home recipes. So once a month, host Cristina Ferrare picks out a favorite from the magazine or one of our new cookbooks and whips it up on-air while the recipe’s…

1 min.
souper duper

Creamy Butternut Squash & Sage Soup This comforting soup gets extra rich when I use an immersion blender to puree it. It’s a homey dream even without cream. —NITHYA KUMAR DAVIS, CA PREP: 20 min. COOK: 50 min. MAKES: 4 servings 4 cups cubed peeled butternut squash 1 Tbsp. olive oil 2 Tbsp. minced fresh sage ¼ tsp. salt ¼ tsp. pepper SOUP 1 Tbsp. olive oil 2 Tbsp. butter, divided 1 medium onion, chopped 1 garlic clove, minced 3/4 tsp. salt ¼ to ½ tsp. crushed red pepper flakes ⅛ tsp. pepper 4 cups water 1 medium sweet potato, chopped 1 medium carrot, chopped 1. Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally. 2. Meanwhile, in a saucepan, heat oil and 1 Tbsp. butter over medium heat. Add…

2 min.
uncommon cutouts

TWO-TIMING TURKEY Early Bird Special Give leftovers a brunchy new look on Black Friday. The line’s out the kitchen for this puffy, cheese-topped pancake. FAST FIX Turkey Puff Pancake This baked pancake acts like a tart shell when covered with mushrooms and turkey. It browns up beautifully. —PATRICIA MILLMANN WAUWATOSA, WI START TO FINISH: 30 MIN. MAKES: 4 SERVINGS 3 Tbsp. butter 2 large eggs ¾ cup 2% milk Dash cayenne pepper ¾ cup all-purpose flour TOPPING 2 Tbsp. butter ¾ cup sliced fresh mushrooms 1 small onion, chopped 2 Tbsp. all-purpose flour ¾ cup turkey or chicken broth ¼ cup 2% milk 2 cups shredded cooked turkey ¼ tsp. salt ¼ tsp. pepper 2 Tbsp. grated Parmesan cheese 1. Preheat oven to 400°. Place 3 Tbsp. butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into…

2 min.
home-cooked new look

OUR SISTER MAGAZINE just got a makeover. All the fast, fresh home cooking you need and love is now packed into a new grab-and-go size you can take anywhere. Plus, it’s making its debut on newsstands . So pick up an extra copy for a friend or neighbor who’ll be asking for this incredible magic bar recipe, straight from the October/November issue of Simple & Delicious. Find it at your grocery store. Pumpkin Delight Magic Bars I improvised these bars the same way my mother always did: by throwing together ingredients with flavors of the holiday. With every bite we honor Mom, the tradition of family and sharing special moments. —LISA GLASSMAN BOYNTON BEACH, FL PREP: 20 MIN. BAKE: 45 MIN. + COOLING MAKES: 2 DOZEN 1 pkg. (11 oz.) vanilla wafers ½ cup butter, melted 3 oz. cream…

5 min.
top turkey

FIND IT! Chatham Carving Set $40 pier1.com Roasted Sage Turkey with Vegetable Gravy A simple rub, some fresh herbs and a new way to roast make a Norman Rockwellstyle bird with a rich gravy that you’ll want to ladle over everything. —BETHANY JACOBSON TASTE OF HOME LEAD PREP COOK PREP: 30 MIN. + CHILLING BAKE: 2 HOURS 10 MIN. + STANDING MAKES: 16 SERVINGS (3½ CUPS GRAVY) 1 turkey (14 to 16 lbs.) 1 Tbsp. kosher salt 1 tsp. ground sage ½ tsp. garlic powder 1 large onion, chopped 3 celery ribs, chopped 3 medium carrots, chopped 1¼ cups water, divided 3 Tbsp. canola oil ½ tsp. freshly ground pepper ¾ cup white wine 3 fresh sage sprigs 4 fresh thyme sprigs GRAVY 1 to 1½ cups reduced-sodium chicken broth or homemade chicken stock ¼ cup all-purpose flour ¼ tsp. minced fresh sage ¼ tsp. freshly ground pepper 1. Remove giblets and neck from turkey, reserving neck.…

2 min.
pop-up party

EAT SMART FAST FIX Toasted Ravioli Puffs I call toasted ravioli a “fan favorite” because it disappears faster than I can crank it out. With just five awesome ingredients, this recipe is a must-make for all my get-togethers. —KATHY MORGAN TEMECULA, CA 24 refrigerated cheese ravioli 1 Tbsp. reduced-fat italian salad dressing 1 Tbsp. italian-style panko (Japanese) bread crumbs 1 Tbsp. grated Parmesan cheese Warm marinara sauce 1. Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli. 2. Bake 12-15 minutes or until golden brown. Serve with marinara sauce. PER PIECE 21 cal., 1 g fat (trace sat. fat), 3 mg chol., 43 mg sodium, 3 g carb., trace fiber, 1 g pro. EAT SMART FAST FIX Crabbie…