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Taste of HomeTaste of Home

Taste of Home November 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!

Country:
United States
Language:
English
Publisher:
Trusted Media Brands Inc.
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6 Issues

IN THIS ISSUE

access_time1 min.
giving thanks

As deputy editor and senior art director for the magazine, we get up close and personal with all of your fabulous recipes on a daily basis—and we’re constantly amazed by the creative energy, inspired ideas and clever meal solutions our readers bring to the table again and again. Take Thanksgiving, for instance. Between your recipes and a few fun additions from our staff, we created five unique takes on Turkey Day to choose from. You’ll find three of them in this issue (Country Fresh, Casually Chic and Adventurous)—flip to page 27 to see which one fits your style—plus two more online at tasteofhome.com/thanksgivingstyle (Traditional and Simply Beautiful). Us? Well, James is an Adventurous spirit while Kristin likes things Simply Beautiful. Since no holiday meal is complete without dessert, go to page…

access_time1 min.
more toh

What’s Your Thanksgiving Style? Hosting family and friends on Turkey Day? Well, this year we have a special treat for you. In addition to sharing fresh ideas for how to cook a delicious bird—complete with all the trimmings—we offer inspiration for matching your meal and decor to five different styles. Three (Country Fresh, Casually Chic and Adventurous) start on page 27. And online, you’ll find two more, plus a quiz and some fun how-to videos. tasteofhome.com/thanksgivingstyle Meet Sue Gronholz, Beaver Dam, WI When Taste of Home launched 25 years ago, Sue was one of our original “1,000 country cooks.” Today, she’s among our most loyal contributors, with more than 100 recipes published in print and online. One of our favorites is Sue’s Apple & Cheddar Mini Scones recipe, which has earned a five-star…

access_time2 min.
mixing bowl trends

[Secret Ingredient] Kick Starter A creamy dip that gets its zip from a dash of curry starts your holiday bash with a bang. Add a colorful combo of dippers and you’ll make everyone thankful before the feast begins. Recipe, page 14. Zippy Curry Dip —Priscilla Steffke, Wausau, WI ½ cup sour cream½ cup mayonnaise1 Tbsp. sugar1 tsp. prepared horseradish1 tsp. grated onion1 tsp. cider vinegar½ to 1 tsp. curry powder½ tsp. garlic salt Assorted fresh vegetables or potato chips In a small bowl, combine the first eight ingredients. Refrigerate until serving. Serve with vegetables or chips. 2 Tbsp.: 137 cal., 14g fat (3g sat. fat), 15mg chol., 198mg sod., 2g carb. (2g sugars, 0 fiber), 1g pro. Makes about 1 cup. How to Seed a Pomegranate Here’s the simplest way to get to those tart little gems inside a…

access_time1 min.
beauty buzz

If you’re a coffee lover, the idea of using precious coffee beans in a body scrub might shock you, but give this DIY product a shot—you’ll be glad you did! Coffee scrubs aren’t just for exfoliation and boosting circulation. The caffeine in the beans can also plump and tighten your skin, helping reduce the appearance of cellulite. Plus, the coconut oil will leave your skin silky smooth. Coffee Body Scrub Mix together ½ cup fresh ground coffee and ½ cup brown sugar. Pour ½ cup melted coconut oil into the coffee mixture, then add 1 tsp. vanilla extract. Mix until well combined. Makes 4 applications. To use, gently rub the mixture over your body. Leave it on for a few minutes, then rinse thoroughly. (Be careful if using the scrub in the shower,…

access_time4 min.
takeout fakeout

Mongolian Chicken This is a different, fun way to make chicken. It has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, NY Prep: 20 min. + marinating Cook: 15 min. • Makes: 4 servings ¼ cup reduced-sodium soy sauce2 Tbsp. cornstarch1 Tbsp. brown sugar1½ lbs. boneless skinless chicken breasts, cut into thin strips¼ cup sherry¼ cup hoisin sauce3 Tbsp. minced fresh cilantro1 Tbsp. sugar1 tsp. Mongolian Fire oil or sesame oil2 Tbsp. canola oil, divided2 cups fresh pea pods, cut into thirds3 plum tomatoes, seeded and cut into 1-in. pieces1 garlic clove, minced1 Tbsp. minced fresh gingerroot Hot cooked rice 1. In a dish, combine the soy sauce, cornstarch and brown sugar. Add the chicken; turn to coat. Let stand at room temperature for 30 minutes. 2. Meanwhile,…

access_time5 min.
country fresh

Apricot-Apple Cider Dried apricots give this comforting cider a delicious twist. Add cranberries, cinnamon, allspice and cloves, and you’ve got the perfect hot drink to sip on cool nights. —Ginnie Busam, Pewee Valley, KY Prep: 20 min. • Cook: 3 hours Makes: 13 servings (2½ qt.) 8 cups unsweetened apple juice1 can (12 oz.) ginger ale½ cup dried apricots, halved½ cup dried cranberries2 cinnamon sticks (3 in.)1 Tbsp. whole allspice1 Tbsp. whole cloves 1. In a 5-qt. slow cooker, combine apple juice and ginger ale. Place the apricots, cranberries, cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker and cover. 2. Cook on high until heated through, 3-4 hours. Discard spice bag. ¾ cup: 79 cal., 0 fat (0…

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