HGTV Magazine is about real life at home. In every issue you'll find money-saving mini makeovers, simple ways to conquer clutter, smart DIY solutions, time-saving cleaning tricks, and so much more. Plus--see how the HGTV experts really live!
front door of the month…
right now, as we’re finishing up this special Kitchen Issue, my own kitchen is a disaster. For the first time, I’m tackling a soup to nuts reno. My contractor has ripped up the floor, the cabinets have been donated, and the countertops are in a Dumpster in my driveway. I’ve seen and helped with makeovers for about a zillion other people’s kitchens, but it’s still hard for me to figure out my all-new design. (See my before photos and follow my progress at hgtv.com/saras-kitchen.) I’m sure I’ll make mistakes, but that’s fine. I’ll never really be done with my kitchen anyway. I’ll forever be making little changes for fun, like switching out knobs and adding new accessories. Our feature “Which Kitchen Is Calling Your Name?” (page 117) can help you…
My September issue arrived as I was in the middle of wallpapering my entry in a bold print. So I was thrilled when I turned to “Entries Love Wallpaper” and saw that you had done the same. Thanks for such a fun story. It validated my decision and made me feel very on trend. —Lynn Moonen, Las Vegas, NV Hands down, my favorite part of HGTV Magazine is your devotion to color. I am tired of thumbing through other magazines and seeing only all-white interiors—adding some gray here and there doesn’t count in my opinion! I’m glad you show readers that a room doesn’t have to be white to look modern. —Leslie Fitzpatrick, Upper Darby, PA I had my heart set on painting our front door bright yellow, but my husband…
Whether you’re hosting your first Thanksgiving or your thirtieth… There’s always something new to learn when making even the most basic dishes. Use the tips on these pages to perfect your turkey and all the trimmings. Defrosting me can take a while. It takes 24 hours for every 4 to 5 pounds of turkey to defrost in the refrigerator. So that means a 20-pound turkey needs a minimum of four days to thaw. For best results, leave the turkey in its packaging (until the night before roasting), and place it breast-side-up on a tray on the bottom shelf of the fridge. My size definitely matters. You’ll need 1 to 11/2 pounds of turkey per person to have enough for seconds and leftovers. Even if you don’t have a big crowd,…
…to cook savory and sweet dishes in the oven at the same time? When it comes to getting every pan in formation on a major holiday, dinner and dessert belong on separate teams. Cooking savory and sweet foods at the same time is bound to affect their taste, especially that of desserts, according to Neale Holaday, head pastry chef at Marlow & Sons in Brooklyn, NY. “The flavors of pastry dough, fruits, and chocolate are delicate and easily susceptible to taking on strong flavors around them, like those from onions, garlic, and meat,” she says. Instead of cooking everything in one day, Holaday suggests doing your baking the day before. “Typically pies, tarts, cookies, and cakes should set before they’re served, so it’s actually best to make them ahead anyway,”…
paper bag turkey tail 1. Cut a 6-inch-by-17-inch rectangle out of a brown paper bag. 2. Place strips of colored washi tape horizontally across the paper. 3. Fold the paper accordion-style. Place dabs of glue between the folds along the bottom edge of the rectangle, and pinch the folds together to create a fan. Secure with a small binder clip until the glue dries. Remove the clip. Attach the fan to a faux pear with two pushpins. 4. Stick two straight pins into the pear for eyes. Cut a small diamond out of the paper bag, and fold it in half for the beak. Attach the beak to the pear with double-sided tape. TAPE Scotch Expressions washi tape in blue, $9 per roll, overstock.com; Masking tape in salmon pink, wakamidori,…
