Simple and Delicious Magazine Editor's Blog

6,ooo cookbooks

2009-11-13T20:20:00Z

I love cookbooks! I have some that are healthy, some that are not, some for holidays, and some for every day, some for reading in front of the TV, and some that I’ve gotten as gifts...and some for everything in between! I seldom get rid of any of my cookbooks, so the shelves are growing!

But, I’ve had a little bit of guilt from all of the cookbooks I own, even though they give me such pleasure! That is...until I met a man who owns 6,000 cookbooks! He told me he stacks them in his windowsills until he can’t see out of his windows. When that happens, he gets more bookcases and starts the process all over again. So the next time I’m out and about—whether it be at a bookstore or a rummage sale—I say, “Bring them on!” I have a very long way to go until I reach 6, 000.

Marie Parker
Associate Food Editor, Simple & Delicious

’Tis the Season…

2009-11-05T16:55:00Z

September and October—two months that usher in the beautiful fall colors. But then there’s November. Brrrrr, it brings chilly temperatures, snow…and the cold-and-flu season. From the soft sniffles to the “I want to crawl back under the covers and sleep” aches and pains—there’s no telling how those flu bugs will hit. We’ve all been there, and we all treat illnesses in our own way.

In our family, we fight off our symptoms with a big pot of homemade chicken soup or a rib-sticking casserole. It always warms us up and makes us feel all better—or as close as we can get! Below are two of my family’s favorite recipes when we need to be pampered.

Chick-n-Rice Soup recipe is fast and easy! It can be ready in 30 minutes from start to finish. And Chicken Vegetable Casserole takes less than an hour to prepare and bake. Both are warm and delicious, two ingredients you need when you feel a little under the weather.

If you have a favorite cold-fighting recipe you’d like to share, please let me know. I hope not to need it, but I’d love to know about it…just in case!

Marilyn Iczkowski
Editorial Assistant

Very Simple (& Delicious) Soup

2009-10-28T19:12:00Z

Fall is here, and cool weather heralds the beginning of soup season. Lots of people enjoy soup year-round, but I like to save it for fall and winter. Growing up in the Deep South, I learned a bowl of hot soup is just about the last thing you want on days with 90% humidity.

But it’s sub-50 degrees right now, and I can’t think of anything better than a slow cooker filled with one of my favorite concoctions, Tomato Veggie Soup.

It’s not just heartwarming and stick-to-your-ribs good; it’s also a total guilty pleasure—not because it’s bad for you or superexpensive, but it all comes from cans. That’s right, cans. I’m normally one who would roast tomatoes with onion and garlic and spend hours happily slaving away at the stovetop, but not with this recipe. Not even a little bit. This is as simple & delicious as it gets, folks:

2 large cans (28 or 29 oz.) tomato sauce
2 cans each of corn, lima beans and cut green beans, drained
1 can of vegetable stock

Pour it all into a stock pot or your slow cooker, then, when it’s good and piping hot, salt and pepper to taste. Serve each bowl with cooked medium shell pasta or egg noodles. It makes a large batch, and I love bringing it to work during the week.

Plus, the variations are endless. Like carrots? Throw ’em in there! You won’t miss the meat, but if you want, you could add rotisserie chicken. Have a can of diced tomatoes with green chilies? Add it for some heat.

Sometimes, when it’s as simple as this 9-can soup, it’s hard to mess up. You ever notice that it’s when you try to get all fancy with cooking, things just don’t work out? So here’s to keeping it simple. And delicious.

John McMillan
Associate Editor, Simple & Delicious

The Gift That Keeps on Giving

2009-10-05T14:41:00Z

I love to bake. What I don’t love is being faced with an entire cake, pie or batch of cookies when I’m done. Don’t get me wrong, I have an insatiable sweet tooth, so it’s not the foods themselves I have fault with. It’s the fact I’m a single gal, and my figure can only handle so much deliciousness.

So when Christmas rolled around last year, I decided to turn my love of baking into a recurring gift for my parents. On Christmas morning, I gave them a tin of Coconut Raspberry Bars with a note tucked inside that read: “Welcome to the Dessert-of-the-Month Club! For the next year, you will receive one delectable dessert at the beginning of each month.”

I can’t tell you how much fun I’ve had baking for my parents this year. Based on their feedback (i.e., their ability to devour each dessert over the course of a few days), I’d say each dessert has been a success, and I owe it all to our scrumptious Taste of Home recipes.

Below you’ll find a list of all the desserts I’ve made through September. With three months to go before the end of the year, I’m still looking for ideas. Which recipes are your favorite desserts? I’d love to share them with my parents!

January: Coconut Raspberry Bars

February: Hot Fudge Pudding Cake (subscriber-only recipe)

March: Apple Pie

April: Lemon Yogurt Bread

May: Berry Cheese Torte (subscriber-only recipe)

June: Coconut Cream Angel Pie (subscriber-only recipe)

July: Banana Sundae Dessert

August: Cindy’s Chocolate Chip Cookies

September: Pina Colada Cheesecake (subscriber-only recipe)

Kristen Johnson
Art Director, Simple & Delicious

What to Serve to Guests

2009-09-17T22:55:00Z

I went to a neighbor's house for a little outdoor dinner party the other weekend. She came up with a great menu that made everyone happy. She served grilled chicken and grilled peaches for dessert. When she told me how she made everything, it made me tired just listening to her. It sounded like an exhausting day in the kitchen! Her recipes were complicated to say the least. The following Monday, I found some similar Simple & Delicious recipes that will give very close results without too much trouble. Give these a try before summer comes to a close! Lime Herb Chicken and Fruit 'n' Cake Kabobs.

Lime Herb Chicken

Fruit 'n' Cake Kabobs

Marie Parker
Associate Food Editor, Simple & Delicious

Buzz-free and bottoms up!

2009-08-26T18:08:00Z

I mentioned in my last blog that I’d like to share some of the interesting new books on food and cooking that come across our desks, and Zero-Proof Cocktails: Alcohol-free Beverages for Every Occasion by Liz Scott (Ten Speed Press; $16.95) is one I just have to tell you about!

Whether you’re hosting a farewell-to-summer party, football tailgate, Labor Day family picnic or upcoming holiday gatherings, you know that as responsible hostesses today, we need to think twice about the beverages we serve.

Maybe it’s concern over that friend who always throws back one too many, maybe it’s designated drivers in the group, tougher drinking-and-driving laws in your area, a religious preference, pregnancy or other health or diet restrictions….but having plenty of non-alcoholic drinks available can help create an atmosphere where people who shouldn’t or don’t drink alcohol won’t feel pressured to do so.

This handy little hardcover book, published in spring, offers some spirited party options and we think it just might be a great resource!

Whether you’re used to margaritas, mojitos or martinis, you’ll find recipes sure to whet your whistle—and those of your guests—without a drop of alcohol. Best of all, the pretty punches, mocktails, dessert drinks, nightcaps and fruity sangria recipes are so delicious, eye-catching and fun to fix, your guests may not even miss the liquor!

Check this book out at your local bookstore and let us know what you think. And, of course, don’t forget to search our site for even more great beverage ideas at tasteofhome.com/beverages.

Finally, any tips you’ve picked up on serving party drinks but still ensuring that everyone gets safely home? Please pass them along!

Mary_H
Managing Editor

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
-Laurie Colwin

Blue-ribbon menu and memories

2009-08-19T18:16:00Z

Ahhhhh, summer in Wisconsin! In our state, we look forward to cream puffs, corndogs, funnel cakes, chocolate-covered bacon on a stick and all the foods that you’ll only find at the state fair all year long. My very favorite would have to be the cream puffs—and I’ve included the original recipe here for you to try.

State Fair Cream Puffs Recipe

From live stock auctions to tractor pulls, baking contests and pig races, our state fair—most likely like yours—offers something for everyone. As a little girl, the one souvenir I always wanted to take home was a hat with my name printed in glitter. It’s nice to see that vendors still sell those hats, but I couldn’t find anyone who would put a name on in glitter!

Do you have a special state fair food or memory you’d like to share? I’d love to hear from you!

Marilyn Iczkowski

Editorial Assistant

Test Kitchen Tour Video

2009-08-06T14:07:00Z

Many people ask us about the Taste of Home Test Kitchen. Since the Test Kitchen is not open to the public, we decided to give you a behind-the-scenes look at how we test your recipes. The staff came up with a list of things we find interesting in the Test Kitchen. With the help of our talented web designers, we made this video.

Watch video>>

We all hope you enjoy your tour!

Your host,

Marie Parker
Associate Food Editor, Simple & Delicious

Berry Love

2009-07-28T16:08:00Z

This time of year, I just can't stop myself from buying fresh berries. One trip to the grocery store reveals ripe and ready blueberries, strawberries, raspberries and blackberries by the pint…and on sale! Each week, I head back to the store and leave with more berries in my cart. But I always wonder, how will I use them up? Here are a few favorite ways I've used them so far:

I added fresh blueberries to a super-simple pancake recipe I found in the Taste of Home Cookbook: Fluffy Pancakes.

Fresh raspberries jazzed up a basic green salad with spinach, feta and balsamic vinaigrette.

Fresh strawberries and blackberries made a tasty mid-morning snack at work one day.

I topped a few leftover Mini Apricot Cheesecakes I fixed for a baby shower with fresh berries (instead of preserves) for dessert.

Next on my list? I just may fix my all-time favorite breakfast bake, Overnight Stuffed French Toast

or this gorgeous Very Berry Pie for a weekend treat.

Or, if all else fails, I may whip up a batch of fresh blueberry baked goods. This recipe for Lemon Blueberry Muffins sounds delicious and easy!

Have any other ideas for me? I’d love to hear from you. Happy summer!

Mary Spencer
Editor, Simple & Delicious

What's That Noise?

2009-07-20T19:26:00Z

Our blender isn't exactly our newest of kitchen gadgets. My husband and I received it as a wedding gift 38 years ago! I decided to have the "old warhorse" work some magic and treat my grandson to a smoothie. I explained to Elliot (my grandson) that Grandma was going to make a drink with his favorite fruits—blueberries, bananas and cherries. We used the Three-Fruit Smoothies recipe.

He watched intently as I put the ingredients into the blender. When I hit the "on" button, there was a look of stark surprise on his face. Startled, he jumped behind me and threw his hands over his ears, "Grandma, what's that noise?" he shouted. I explained that the blender was mixing all the ingredients together for our special drink. Looking up still wide-eyed, he said, "Too loud!" After all was blended, I filled his special cup, and we enjoyed the smoothie.

It is with mixed emotions, I have to report, that the special smoothie was the last for the "old warhorse." It failed to work the next time I used it. We're thinking of picking up one of those new blenders just for smoothies.

Do you have a special smoothie recipe you enjoy? Elliot and I would love to try it!

Marilyn Iczkowski
Editorial Assistant

Cooking Up Memories

2009-07-13T20:12:00Z

Remember the very first cookbook you ever used to follow a recipe?
    Maybe for you, as for me, it was a genuine 1957 first edition of Betty Crocker’s Cookbook for Boys and Girls (a pretty presumptuous title considering no one had even heard of women’s lib back then!).
    I don’t think that book could have cost more than a dollar or two, but I used it from the age of 10 clear up until I headed off to college. Honest. The fudge recipe was that easy and, after so many years, all mine! And there were all those other simple and delicious recipes I could use (and did!) to impress, manipulate or coerce eight younger siblings into all kinds of situations and accomplishments.
    The pages were splattered, and the cover duct-taped together long before it eventually vanished from my life…along with cherished copies of The Secret Garden, The Girl Scout Handbook and my Betsy-Tacy books. I have no idea where.
    Maybe for you, as for my best girlfriend growing up, it was a copy of your mother’s Joy of Cooking or your grandma’s Fanny Farmer Cookbook that started you on your path as home cook or foodie.
    Remember how you never knew what would come out of those old volumes? Fantastic cakes and recipes, sure, but they were also crammed full of memories and yellowed scraps of newspaper clippings: recipes, obits, wedding announcements, prayers, faded old photos. Unbelievable.
    I see a lot of cookbooks now that I’m part of the Taste of Home family. In future blogs, I’ll be sharing some of the most interesting ones that come across our desk with you…along with our own best new efforts!
    But no matter how many I page through, experiment with or collect, I don’t believe any will ever have quite the same hold on my heart…or incite quite the same eagerness to try it out that that first cookbook did.
    Maybe you can still remember your own first cookbook…maybe even the first recipe you tried. Think back a minute…then share your recollections—or recipes—with us, won’t you?

P.S. Betty Crocker’s Cookbook for Boys and Girls is still available today in an authentic reproduction brought back by popular demand!

Mary_H
Managing Editor

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
-Laurie Colwin

Behind the Scenes: A Recipe Contest

2009-06-29T15:26:00Z

Yesterday was a great day here at Taste of Home headquarters. We got to meet four of our “America’s Best Loved Recipe Contest” winners, including George Schroeder of Port Murray, New Jersey, who took home $25,000 for his Gorgonzola Penne with Chicken.

It really does pay to enter our recipe contests! You might not know this, but we judge about 20 recipe contests every year here at our Greendale, Wis. offices. That means we’re giving away tens of thousands of dollars to fine folks with top-notch recipes, and thankfully so! We wouldn’t exist without your willingness to share.

So how does a contest go down? It starts with the editorial staff selecting a theme or topic, which is usually based on seasonality or the kind of recipes we think you’ll want to try. (Have a contest you’d like to see? Let us know!)

Next, we announce our contest in a magazine issue or at tasteofhome.com. (Check out our current contest topics.) And the entries start pouring in by the dozens!

For Simple & Delicious, our food editor extraordinaire, Amy Thieding and her team begin the tedious process of narrowing down the field of submissions from hundreds to dozens by excluding duplicates or recipes that simply don’t fit the category.

For example, once, we received a “light” recipe that called for a pound each of butter and bacon. Needless to say, that one didn’t make it into the contest! Then we start testing. For days on end, we’ll test recipe after recipe.

A team of food editors prepares each recipe, and a panel of judges made up of editors and food experts taste them blindly, meaning we have no idea who submitted them. Here’s a photo of some recipes we judged recently for a Healthy Cooking contest. I can’t tell you who won though! You’ll just have to stay tuned to the Dec/Jan 09 issue of Healthy Cooking to find out!

While tasting, we discuss each recipe to see if it has the qualities of a winner. Everything from taste, appearance, how well it fits the category, difficulty of preparation, mass appeal—it all matters because these recipes earn cash! Sometimes, like in George’s case, lots of cash! Winners are announced, checks are cut and the story is written.

We’ll have photos of George and the other winners’ visit on the Web site soon. It’s a very fun process, but there are certain aspects that can be overwhelming. Imagine tasting 25 recipes for a refrigerated cookie dough contest in two days…sure, it sounds good, but like they say, “everything in moderation,” right? It took several weeks before anyone craved a cookie after that, but it was worth it in the end! Keep sending in those recipes! Maybe you’ll be the next to win big!

John McMillan
Associate Editor

“Souping Up” My Home Kitchen

2009-06-17T20:49:00Z

Working in our fully stocked Test Kitchen definitely has its advantages—everything I need is right at my fingertips. It’s made me realize there are now some things I can’t imagine being without. So, I ran out and bought a few new gadgets to make cooking at home more like cooking at work. Here are the things I have to have in my kitchen:

A handheld grater for citrus peel
Digital timer
Tongs
Scoop for portioning cookie dough
All new measuring cups (dry and wet)
All new measuring spoons

I even convinced my family to buy me a set of brand new knifes last Christmas. Now when I cook at home I feel more like I’m at work.

What kitchen gadgets can’t you live without? Let us know! We’d love to hear from you.

Marie Parker

Associate Food Editor

Gone Grilling!

2009-05-28T12:54:00Z

All I can say is thank goodness it’s summer! My husband and I recently gutted our entire kitchen, leaving me without a stove or oven, so the backyard grill has become my new cooking companion, and it will remain that way for at least another month or two.

Although I love to cook, it’s rather difficult to do when you no longer have a prep space and half your dishes are packed away. Over the past two weeks, I’ve thrown together a few simple dishes for the grill, and they’ve turned out to be pretty tasty meals. Here are two I’d like to share with you.

Grilled Veggie Sandwiches
Slice zucchini, onion and sweet peppers (big enough so they don’t drop through grill rack) and place in a bowl. Drizzle with olive oil and season liberally with cracked black pepper, seasoning salt and garlic powder. Toss to coat and place veggies on grill over medium heat.

Take remaining olive oil in bowl and drizzle over the interior of two buns. Briefly grill the buns over indirect heat. Take the buns off the grill and line with your favorite cheese (I used Havarti) and some fresh basil. Top with the grilled veggies and enjoy!

By the way, these grilled veggies are also great tossed into pasta, diced and added to scrambled eggs, served in a quesadilla or eaten plain as a side dish.

Grilled Cherry Tomatoes
Take two sheets of aluminum foil and place them on top of each other. Fold the edges up. Drop in a handful of cherry tomatoes and generously drizzle with olive oil. Add minced garlic, salt, a blend of dried Italian herbs and cracked back pepper.

Fold edges of aluminum foil together, creating a tightly sealed packet. Place on grill over medium-high heat for about 20 minutes. Carefully open packet (watch out for hot steam!). Serve the tomatoes over slices of rustic bread with cheese, tossed into pasta or on a juicy burger or steak.

Keep in mind, these are just ideas of what you can do with fresh produce and a grill, so feel free to tweak them as you see fit. I tried them with great success and hope you enjoy them as much as I do.

Here’s to summertime grilling, whether you do it for fun or out of necessity!

Liz Russell
Associate Editor

My Summer 10

2009-05-21T19:26:00Z

The weather is warm, the grass is growing, and Memorial Day is here! Oh, how I do love summer! Driving into work today, I heard my radio show hosts say they’re doing a weekend of top summer songs, and it got me thinking: Maybe I should do a list of my 10 favorite things about summer food? So, here goes!

1.    Farmers markets. Saturday morning trips to the market are a special summertime treat. After all, when else can you talk to the person who grew your food and pick up a recipe or two?
2.    Picnics. From a casual backyard meal to a fancy feast with family, food really does taste best outdoors.
3.    Fresh berries. Sweet, just-picked strawberries, blueberries and raspberries are delicious on their own or baked in pies, tossed into salads and so much more! How can you go wrong?
4.    Watermelon. It deserves a special spot. Scooped into fruit salads or sliced and served alongside grilled chicken, this juicy melon makes summer meals so tasty and so simple!
5.    Summer salads. With garden-fresh veggies at their peak, green salads are especially gorgeous this time of year. But, when you stop to think of the potato salads, coleslaws and pasta tosses that top picnic tables, these heirloom recipes absolutely deserve mention, too.
6.    Grilling. Sizzling steaks and burgers, hot dogs and brats…need I say more?
7.    Ice cream cakes. We publish ice cream treats year-round, but I’d argue they really do taste better on a hot summer day.
8.    Lemons and limes. Sure, citrus fruits taste fabulous in winter months, but there’s something about the scent of a freshly squeezed lime or glass of lemonade that’s just so summery.
9.    Fresh basil. Whether you mince and toss it into an Italian pasta dish or use whole leaves in an arranged salad, basil has a refreshing summer flavor that can’t be beat.
10.    Corn on the cob. Topped with melted butter and a sprinkle of salt, fresh picked sweet corn, grilled with the husks still attached, is a quintessential summertime treat.

So there you go, that’s my list. If I think longer, I could probably add 40 more ideas to it. What do you like best about summer? Here’s a little Memorial Day treat to munch on while you ponder the question…

Recipe: Star Spangled Shortcake

Enjoy, Happy Memorial Day and Happy Cooking!
Mary