Innholdsfortegnelse for June/July 2020 i Taste of Home

Mackinac Island, Michigan, sits on the western edge of Lake Huron, right between the state’s upper and lower peninsulas. Visitors flock to the island for endearing architecture, historic landmarks, beautiful scenery and its famous fudge. The island spans only about 4 square miles, but its downtown boasts 14 fudge shop locations, many where vacationers can peer through windows to watch as the fudge is made. During the summer, those shops produce more than 10,000 pounds of the sweet stuff daily, delighting tourists with dozens of flavors and a touch of nostalgic charm. [Stuff We Love] A DAY AT THE BEACH IS THE ULTIMATE SLICE OF SUMMER. MAKE IT EVEN SWEETER BY TOTING ALONG THESE WATERMELON ACCESSORIES. [Kitchen Trend] It Grows on You Do you ever take a look at your…

Cucumber Crunch Coleslaw This recipe came about as a way to use a julienne peeler that I received as a gift. My other inspiration was leftover sparkling wine, which I combined with cucumbers to make this refreshing slaw. It’s a nice way to round out a brunch or picnic. —Merry Graham, Newhall, CA Takes: 30 min. • Makes: 8 servings ⅓ cup olive oil¼ cup sparkling or dry white wine1 Tbsp. minced fresh basil1 Tbsp. Key lime juice1 serrano pepper, seeded and minced1½ tsp. minced fresh mint1½ tsp. molasses1 tsp. sugar1 garlic clove, minced¾ tsp. salt¾ tsp. grated lime zest½ tsp. pepper COLESLAW 3 English cucumbers, julienned2 cups fresh arugula or baby spinach, coarsely chopped1 cup fresh snow peas, cut into ½-in. pieces½ cup sliced almonds, toasted1 cup dried cranberries…

Love baking? Or want to break into it? Meet Bakeable, Taste of Home’s community for everything you want to know about baking, including the very best recipes, gorgeous inspiration and easy step-by-step instructions. Join our active community of bakers by taking part in a monthly baking challenge! Our June bake is Courtney Rich’s Confetti Birthday Cake (recipe above). Courtney has styled the same cake recipe three different ways, so cake decorators of all skill levels can jump right in and copy her creations at home. We can’t wait to see how yours turn out! See Courtney’s cake variations and find all the details on how to participate at tasteofhome.com/bakeableJJ20.…

COZY DOG DRIVE IN SPRINGFIELD, IL This legendary diner was established in 1949, three years after owner Ed Waldmire Jr. developed the first-ever corn dog on a stick (calling them “Cozy Dogs”). Today, the diner is run by Ed’s daughter-in-law and grandsons, and still serves Ed’s original recipe to travelers and locals alike. TED DREWES FROZEN CUSTARD ST. LOUIS, MO This world-famous custard stand is celebrating its 90th birthday this year! Ted Drewes Sr. opened his first St. Louis custard stand in 1930, and in 1941 expanded to a second location on Chippewa Street, sitting right along Route 66. Its signature concretes—a shake made with frozen custard with a variety of mix-ins—are served upside down with the spoon plunked inside, proof to customers that these chilly treats are so thick…

DISHING WITH James Schend TOH Deputy Editor You can’t rush delicious! An overnight marinade and slow cook on the grill help make these pork ribs tender, juicy and super flavorful. You get the best of both worlds: juicy meat from the marinade and a wallop of flavor thanks to the dynamic spice rub. Light Your Fire Electric Lighter It’s amazing how fast this handy tool can get charcoal burning on your grill. And it eliminates that unsavory petroleum flavor in your food. Looftlighter $80 looftlighter.com The Best Baby Back Ribs I like to marinate racks of ribs before adding my zesty spice rub. Then I grill them to perfection. They always turn out juicy and loaded with flavor. —Iola Egle, Bella Vista, AR Prep: 5 min. + marinating Grill: 80…

ENTER BY July 31, 2020 Y’know those load-up-your-plate recipes your friends can’t get enough of? Now’s their time to shine. Send those sweet little banana chocolate chip bars or that snickerdoodle sheet cake. If your cheesy chili-dog dip is the talk of the block, we want to try it, too. And if your potato salad boasts three types of potatoes—plus potato chips—pass it on! We’re waiting for your best big-batch recipe with 12 ingredients or fewer. You just might see it here! SEND US A WINNER. WE’LL SEND YOU MONEY. ENTER ALL OF OUR CONTESTS ONLINE TODAY! Vegetarian Favorites Enter by June 30, 2020 Garden Fresh Enter by Aug. 31, 2020 ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win. The Summer Potluck Contest runs…

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When you have a balanced microbiome—the colony of more than 100 trillion bacteria, yeasts and viruses that reside in your digestive tract—digestion improves, the immune system strengthens, and stress and anxiety are more easily regulated. While factors like age, environment and genetics can influence your microbiome, what you eat also plays a role. A balanced diet rich in probiotics can help, and these gut-friendly foods are a smart place to start. KOMBUCHA Slightly fruity with a hint of vinegar, kombucha is a fizzy tea drink that promotes gut health with the help of a live symbiotic colony of bacteria and yeast (aka SCOBY), which kick-starts the fermenting process and packs the drink with probiotics. TRY: GT’s Synergy Gingerberry Kombucha $3 target.com SPROUTED GRAINS If you’ve found traditional bread difficult to digest,…

Roasted Vegetable Sauce I make this recipe regularly and store containers of it in my freezer to have on hand. I use it in place of regular pasta sauce because it’s just plain delicious, and the extra vegetables make it more nutritious. Because it’s a pureed sauce, people can’t really tell how veggie-packed it is, so even those who don’t love vegetables enjoy it! Summer is the perfect time to whip up this sauce, when fresh produce is plentiful in grocery stores, at farmers markets or in your own garden. Ann Sheehy, Lawrence, MA Prep: 35 min. Bake: 50 min. Makes: 16 servings (2 qt.) 2 medium zucchini or yellow summer squash, chopped3 medium carrots, chopped2 medium onions, chopped¾ lb. sliced fresh mushrooms1 medium sweet red pepper, chopped1 medium green…

While there are around 300 cultivated varieties of peaches grown in the U.S.—and more than 2,000 globally—peaches are more often sold by the color of their flesh than their variety. Peaches are mainly categorized by two things: the color of the fruit (white or yellow) and the way the stone (pit) sticks to the fruit. Let’s take a look at the differences. PICKING PEACHES At-peak peaches will smell sweet and fragrant. They should be somewhat firm—not too hard or soft. If the fruit is green, it likely won’t ripen well. HOW TO STORE To ripen, store at room temperature. Once they’re ripe, store in the fridge’s crisper bin for up to 5 days. Peppy Peach Salsa 2 Tbsp. lime juice • 1 Tbsp. honey • ½ tsp. minced garlic •…

FLASHY FAVORS “Your fam will have a blast with nonaerial fireworks before the big show. Set out containers of confetti poppers, snappers and sparklers, and let them have at it.”—ANNAMARIE HIGLEY, ASSOCIATE EDITOR “Set out some fireworkswatching swag, like snacks, glow sticks and earplugs. And don’t forget the diffraction glasses! They make the display look totally out of this world.”—RACHEL SEIS, SENIOR EDITOR Find these and more favorite things online! tasteofhome.com/stuffwelove Red Bandana Pillow Cover $17 CasaBellaDesignsCo.etsy.com • Pebble Cove Pillow Cover $68 serenaandlily.com • 18x18 Blue & Tan Ticking Stripe Pillow Cover $16 elemenopillows.com • Freedom XL Pocket Towel $64 sandcloud.com • Meza Two Toned Rattan Tray $50 crateandbarrel.com • Tall Water Hyacinth Wicker Basket $60 wayfair.com • Blue Panda Popcorn Favor Boxes $15/100 amazon.com • Fantasia Cobalt Flatware…

IN SAN ANTONIO, TEXAS, THE LATEST METHOD OF COMBATING AND PREVENTING HUNGER IS NEARLY 300 YEARS OLD. A partnership between the San Antonio Food Bank and the historic Mission San Juan, built by Spanish missionaries in 1731, allows the food bank to plant, nurture and harvest about 250,000 pounds of fresh produce per year. “It was a call from the National Park Service that invited us to the table,” says Eric Cooper, president and CEO of the San Antonio Food Bank. The park service suggested that the food bank lease 50 acres of farmland for $1 and restore it to productivity using the park’s water rights to irrigate crops. “In Texas, they say whiskey’s for drinking and water is for fighting over,” Eric says, “so we jumped at the chance.”…

What sparked your interest in cooking? My earliest memory of cooking was when my mother taught me how to scramble eggs. Since then, I’ve always seemed to enjoy cooking and taken any opportunity available to grow. What’s your family’s most-requested recipe? My wife, Lacey, loves my pozole and my chicken and dumplings, so if I don’t have those in rotation at least once a season, I’ll hear about it. My son, Brayden, loves my enchiladas, and Kenzie, my daughter, really loves my string cheese—she doesn’t know those come from the store! Which ingredients do you always have on hand? I always need the basics: salt, pepper, onions, jalapenos and cilantro. I drive my wife nutty with how much garlic I buy. Any advice for people just starting out in the…

LET THEM BAKE CAKE! Everyone knows the best thing about birthdays is cake (well…the presents are pretty nice, too). Our all-new birthday hub has loads of recipes for crazy-fun, super delicious cakes, treats, drinks and more for any type of birthday boy or girl—no matter what age they’re turning. You’ll also find helpful instructions and brilliant decorating tips that take any cake from plain dessert to totally delightful. Before you light those candles, head online to see all the happy birthday fun. tasteofhome.com/birthdaysJJ20 Be a Grilling Guru We’re sharing our favorite grilled recipes in “All Fired Up” (page 36), but you can kick up your grilling know-how with the fun facts and pointers dished up in the July/August issue of Reader’s Digest. Discover insider tips grillmasters swear by, grill yourself…

COURTNEY RICH MAKING BIRTHDAY WISHES COME TRUE, SLICE BY SLICE. “Cakes take time. So be patient.”—COURTNEY RICH COURTNEY RICH’S CAKE OBSESSION STARTED ON AN UNLIKELY DAY: HER SON’S FIRST BIRTHDAY. As a new mom planning a party, Courtney could have taken shortcuts like buying a premade cake or using a mix. But she was intent on making a memorable cake to impress her foodie in-laws, so she ditched the boxed mix for a totally made-from-scratch peanut butter and chocolate creation. “It was a fluffy mess—just a big mound of frosting,” she says. Even though that first homemade cake looked nothing like the picture from the recipe, it was a big hit with everyone because it was incredibly tasty. “I remember feeling so proud of myself and being excited that everyone liked…

Here’s a quick guide for grilling a few of our faves. Grill over medium/direct heat and be sure to turn once halfway through the grill time for even cooking—and those gorgeous grill lines. BELL PEPPERS SEED AND SLICE INTO QUARTERS. 6-8 MIN. CHERRY TOMATOES LEAVE WHOLE. (TRY ON-THE-VINE TOMATOES FOR EASIER MOVING!) 3 MIN. MUSHROOMS LEAVE WHOLE. FOR EASIER FLIPPING, SKEWER DOWN CENTER OF STEM AND CAP. 8-10 MIN. ONIONS CUT INTO ½-IN. SLICES. 8-12 MIN. SUMMER SQUASH & ZUCCHINI CUT INTO ½-IN. SLICES. 8-10 MIN.…

KATRINA ADAMS Grand Prize Winner WHAT INSPIRED YOU TO CREATE THIS CREAMY MASTERPIECE? I immediately fell in love with Biscoff Cookie Butter the first time I tasted it at a sample booth. I’d created a recipe for a peanut butter pie, and I recognized that the cookie butter had the same texture—and my Creamy Biscoff Pie was born! WHAT OTHER SPREADS WOULD YOU SUGGEST SWIRLING INTO THIS STANDOUT DESSERT? The only spreads I have tried are peanut butter and cookie butter. However, I imagine Nutella would work well because of its consistency. As a matter of fact, I think that will be my next experiment! WHAT IS YOUR FAVORITE KITCHEN GADGET? My favorite kitchen tools are my KitchenAid mixer, which my mom gave me, and the cast-iron skillet from my…

FROM P.73 Watermelon & Blackberry Sangria I live in the zinfandel wine country of Northern California, and I use the wine in recipes often. Our scorching summer months inspired this light, refreshing sangria. —Carolyn Kumpe, El Dorado, CA Prep: 5 min. + chilling Makes: 8 servings 1 bottle (750 ml) rosé or white zinfandel wine, chilled¼ cup watermelon schnapps liqueur1 ½ cups cubed seedless watermelon (½-in. cubes)1 medium lime, thinly sliced½ to 1 cup fresh blackberries, halved1 can (12 oz.) lemon-lime soda, chilled Ice cubes Fresh basil or mint leaves In a large pitcher, stir together wine and schnapps; add cubed watermelon, lime slices and the blackberries. Chill for at least 2 hours. Just before serving, stir in soda. Serve over ice. Garnish with basil or mint. ¾ CUP 119…

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