Taste of Home August/September 2020

When we plan an issue of Taste of Home, there’s one topic we know will always be a reader favorite: quick and easy dinners. As much as we love our go-to recipes, it’s so fun when something new shows up on the table—especially if it comes together fast. We’ve packed some of our best simple, sensational recipes in these pages for those nights when you only have minutes to spare. Start with “Dinner Made Easy” (page 40) to find comfort-food classics with a twist. Need a side with that? We have 15-minute veggie dishes that mix and match with any main. For extra-busy nights, turn to our Wholesome in Minutes contest (page 65) for brilliant ideas for tasty dinners made in 30 minutes or less. As for our cover recipe,…

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WIN ME! WE’RE SHAKING UP CONTESTS! You’ve got double the reason to enter your best recipes in our contests! Now, Grand Prize winners will receive one piece of Taste of Home-branded cookware or bakeware along with the $500 cash prize. We’re also introducing a new prize category: Most Innovative. Judging for this $50 prize is based on unique flavor combos, fun twists on cooking techniques, recipes for special diets, creative decorating and serving ideas, use of out-of-the-box ingredients and more. In other words, we want recipes that stretch your creativity. Enter for a shot at these prizes today! tasteofhome.com/contestsAS20 FIELD EDITOR SPOTLIGHT Trisha Kruse, Eagle, ID For Trisha, life is all about balance. She loves to eat, and whips up delicious meals between instructing fitness- and belly-dance classes. “I enjoy…

New York’s Coney Island may be the birthplace of the American hot dog, but coney dogs—and their distinctive sauce—are definitively Detroit. Though the origins of coney dogs are disputed, they’ve been a specialty served up in Motor City’s Greek-American diners (often called “Coney Islands”) since the early 1900s. Though each diner’s recipe varies, it’s the chili sauce that’s the star of the coney. It’s typically made with ground beef and a variety of spices that pack a sweet and seasoned punch. Summer in Detroit just wouldn’t be the same without it. Chili Coney Dogs In a large skillet, cook 1 lb. ground beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in one 15-oz. can tomato sauce, ½ cup water, 2 Tbsp. Worcestershire sauce,…

This beloved blend of fried spices jarred in oil has been popular in China since it was first bottled there in 1997, and it’s quickly gaining devoted fans here in the States, too. Don’t be intimidated by its name; the sauce isn’t over-the-top spicy—it adds a pop of flavor and a bit of heat to your favorite dishes. Think of it as a sort of Chinese ketchup—it’s truly delicious on just about anything. HOW TO USE: • STIR INTO SOUPS AND PASTA DISHES • ADD TO SCRAMBLED EGGS • SPREAD OVER ROASTED VEGGIES • TOP YOUR PIZZA • DAB IT ON DUMPLINGS • TRY IT ON ICE CREAM (TRUST US!)…

PESTO Speed up the prep time of pasta, crostini and other delights. CHOPPED HERBS Savor their fresh flavors all year. Freeze herbs in water, then thaw and drain before using. BERRIES Add a few to smoothies, or thaw and sprinkle on yogurt. CHICKEN BROTH Pop in a cube or two when making soup, rice or chicken dishes. PUREED COOKED BUTTERNUT SQUASH Stir into soups, stews and sauces simmering on the stove to boost nutrition and flavor WINE Punch up a meal by putting a cube or two in any number of sauces. COFFEE Brew up a full-flavored iced coffee drink or add a kick to desserts. TOMATO JUICE It’s handy for chili, stew and more—including Bloody Marys.…