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Taste of Home

Taste of Home Summer 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!

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6 Issues

in this issue

1 min.
summer’s here!

Oh boy, is it hard to resist summer’s juicy peaches (in frozen pops), ripe tomatoes (on pizza) or just-picked berries (over pancakes). For me, these cravings started when I was growing up on a cherry farm in Michigan. Before we could ask “what’s for supper?” Mom had zipped down the road in her wood-paneled station wagon to load up at other nearby farm stands. She called it eating like a farmer. Rosy strawberries appeared at breakfast, lunch and dinner. We snapped the ends off endless green beans and ate them cooked crisp-tender with pats of butter. When the corn was sweet, we’d shuck ears of it on the back porch to toss in the pot, then pass a big platter as our main course. Yeah, with lots more butter! Hats off…

1 min.

For me, summer means that frozen treats jump to the top of my must-eat list. I love fruit pops like the ones in this issue, ice cream cones (preferably with sprinkles!) and giant milkshakes thickened with tasty mix-ins. Sure, the shake featured here is a bit over the top. But if you hang out on Instagram or Pinterest long enough, you’re bound to see a #freakshake or two in your feed. I created this one with Taste of Home’s Peanut Butter Pretzel Squares recipe. It was one of more than two dozen entries submitted to a crazy milkshake contest we held among our teammates, and it was heaven. Check out the full array of over-the-top recipes and treats. tasteofhome.com/crazyshakes CHIEF CONTENT OFFICER Fast & Yummy This is the time of year when you…

1 min.
meet the cone-oli

HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY & HOMEY Cannoli Dip Ricotta is one of my family’s favorite ingredients. If you don’t want the cannoli filling served in cones, try breaking cones into pieces to use as a sweet take on chips and dip. —Ann Marie Eberhart, Gig Harbor, WA Field Editor Takes: 10 min. Makes: 8 servings 1 carton (15 oz.) whole-milk ricotta cheese¾ cup confectioners’ sugar1 Tbsp. finely chopped candied citron1 Tbsp. grated lime zest2 Tbsp. lime juice Optional: regular or miniature ice cream sugar cones and mini semisweet chocolate chips Beat together the ricotta cheese, sugar, candied citron, lime zest and juice. If desired, scoop the ricotta mixture into sugar cones and sprinkle with miniature chocolate chips. Per serving: 128 cal., 5g fat (3g sat. fat), 21mg chol., 70mg sod., 16g carb. (15g sugars, 0…

1 min.
grow an herb garden

Chives Stir chopped chives into sauces and soups; whip with butter, cream cheese and dips; or sprinkle on potatoes and omelets. Chives taste like slightly sweet, mild onions. They can grow 10 to 15 inches high and have bright blossoms and leaves. Basil The ultimate boost for pasta sauces, this herb comes in more than 30 kinds—but sweet basil is the most common. Space plants about a foot apart; they’ll grow 1 to 2 feet high. Pinch off growing tips and blooms as they begin to appear. Sage This fuzzy-textured herb adds bright flavor to pasta, meats and breads (or you can lightly fry it in a skillet for a fun soup finish). It can grow up to 2½ feet tall and wide, so if you’re pinched for space, one plant should…

1 min.
romancing the stone

Peach Bruschetta As an appetizer or light snack, this bruschetta is a wonderful way to savor the season—with a bite of fresh peach among a medley of lively flavors. —Nikiko Masumoto, Del Ray, CA Prep: 35 min. • Cook: 15 min. Makes: 2 dozen ¼ cup chopped walnuts, toasted1 garlic clove1½ cups fresh arugula¼ cup extra virgin olive oilSalt and pepper to tasteBRUSCHETTA1 Tbsp. olive oil plus additional for brushing bread, divided 1 large red onion, thinly sliced (1½ cups)1 tsp. minced fresh rosemary24 slices French bread baguette (⅜ in. thick)1 to 2 garlic cloves, halved2 small ripe peaches, cut into ¼-in. slicesShaved Parmesan cheeseCoarse salt, optional 1. For pesto, place walnuts and garlic in a small food processor; pulse until finely chopped. Add arugula; process until blended. Continue processing while gradually adding extra virgin olive…

1 min.
corn pups

Miniature Corn Dogs Cute corn dogs add delicious fun to breakfast or brunch. Kids and adults love them equally, so expect them to disappear fast. —Deb Perry, Bluffton, IN Prep: 25 min. • Cook: 5 min./batch • Makes: 3½ dozen 1 cup all-purpose flour2 Tbsp. cornmeal1½ tsp. baking powder¼ tsp. saltDash onion powder3 Tbsp. shortening¾ cup 2% milk1 large egg1 pkg. (16 oz.) miniature smoked sausagesOil for deep-fat fryingSpicy ketchup 1. In a small bowl, combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly. Whisk milk and egg; stir into flour mixture just until moistened. Dip sausages into batter. 2. In an electric skillet or deep fryer, heat the oil to 375°. Fry sausages, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Serve…