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Food & Wine
Taste of Home

Taste of Home October - November 2016

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

2 min.
the home team

Here at Taste of Home, Thanksgiving is a production not unlike painting the Golden Gate Bridge. The work goes on all year long, and when we’re finished, we start right in on the next year’s menu. For this issue’s holiday masterpiece, beginning on page 50, we invited our merry band of volunteer Field Editors to share their favorite Turkey Day recipes. And turn to page 67 to see a pair of Field Editor Sue Gronholz’s delicious cheesecakes. Sue’s been with us since TOH was launched back in 1993, and we’ve published many of her amazing cheesecake recipes since then. Our Field Editors are one heck of a group. They’re our power users, submitting dozens of recipes, rating recipes on our website and spreading good cheer about all things TOH. At the…

1 min.
get social!

HOT ON FACEBOOK With only a few ingredients, this Basic Homemade Bread from Sandra Anderson of New York City sent our Facebook fans into a frenzy. Like us at facebook.com/tasteofhome. HEY, INSTAGRAMMERS! Follow @tasteofhome to see showstopping holiday dishes like this dreamy Pumpkin Torte. GET PINSPIRED Load up your table with the best in roasty sides, juicy birds and—oh yeah—plenty of pie. Plan your Turkey Day menu at tasteofhome.com/thanksgivingpin.…

1 min.
this issue’s recipe star

Her stunning Christmas Star Twisted Bread (page 46) is one seriously impressive holiday treat. Baked Gifts Do you pack up spiced snickerdoodles for the postman or wrap a sweet, nutty cranberry loaf for your neighbor? Send us the recipe! Your Thanksgiving Questions Our Test Kitchen is here to help with those big-feast head-scratchers. Ask away at feedback@tasteofhome.com. Share Your Story Tell us about the time Aunt Alma taught you how to make her famous pecan pie, or your very first attempt at roasting the perfect Thanksgiving turkey (oh, and go ahead and pass the recipe, too)! SHARE YOUR OWN RECIPE CREATIONS, STORIES AND PHOTOS (WE’D LOVE TO SEE ALL THREE) AT TASTEOFHOME.COM/SUBMIT.…

1 min.
gobble it up

HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY AND HOMEY Kiddie Table Treats Amy Lents of amyscookingadventures.com shows you how to make your little turkeys feel like VIPs. Chocolate Caramel Turkey Legs 20 honey wheat braided pretzel twists • 40 caramels • 3 oz. melted chocolate Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks. Makes 20 servings. —Amy Lents, Grand Forks, ND PIE’S THE LIMIT Build the ultimate pie-making kit and you’re ready to roll. Stock yours with these go-to gadgets and prepare for flaky, buttery, bubbly goodness. Dried beans make awesome pie weights. Stash some…

2 min.
turkey day fowls

The first time I used a turkey injector (when they were all the rage), its needle-like looks freaked me out. Halfway through, I passed out cold. My grandpa woke me up by splashing cold water on my face! —Shannon Roum, Food Stylist As a little kid, all I wanted to do was help with dinner. I was finally given the task of carrying food to the table. Rolls, no problem; mashed potatoes, piece of cake. Giant ring of cherry Jell-O? I was walking to the table when I tripped and sent the whole plate flying across the room. To this day, I’m still not allowed to carry the gelatin salad. —James Schend, Food Editor In college, I couldn’t wait to come home to eat our beloved family recipes. Well, one year, a…

2 min.
fork fight sweet victory

Aunt Margaret’s Sweet Potato Casserole My great-aunt used to make an incredible sweet potato casserole for our holiday get-togethers. I’ve lightened it up a bit, but we love it just the same. —Beth Britton, Fairlawn, OH Prep: 50 min. • Bake: 50 min. Makes: 12 servings 3 lbs. sweet potatoes (about 3 large), peeled and cubed 1/2 cup sugar 1/2 cup 2% milk 2 large eggs, lightly beaten 1/4 cup butter 1 tsp. vanilla extract TOPPING 3/4 cup all-purpose flour 3/4 cup packed brown sugar 3/4 cup old-fashioned oats 1/8 tsp. salt 1/3 cup cold butter, cubed 2 cups miniature marshmallows 1. Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-12 minutes or until tender. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. 2.…