Innholdsfortegnelse for April/May 2021 i Taste of Home

The Taste of Home team always has so much fun planning our April/May issue because we do it in the deepest, darkest part of winter, when the mere thought of the freshness of spring can lift our spirits. Now, it’s finally here, and a tasty place to jump-start the season is with our bright, citrusy cover cheesecake (page 52). It’s the perfect recipe to help you welcome the return to warmer days. Check out our yummy spring brunch menu (“Morning, Y’all!,” page 40) to entice your family to linger at the table, and find your new favorite healthier dish from the winners of our Healthy Your Way contest (page 69). And in the spirit of the new beginnings that spring delivers, we have an exciting announcement! We’ve launched a brand-new…

[Hometown Homemade] Kickin’ Chicken Doused in a cayenne-rich sauce and served with a slice of white bread and some pickle chips, this fiery fowl has skyrocketed in popularity even beyond Music City in recent years. Reportedly, it all started in the 1930s in the Nashville kitchen of Thornton Prince. Prince had come home from a late night out, and his girlfriend was none too happy about it. For payback the next morning, she fried up a batch of chicken and loaded on the hot pepper and spices—but her punishment backfired. Prince went wild for the spicy chicken and soon after opened what is now Prince’s Hot Chicken on the city’s south side. Prince’s is still going strong nearly 90 years later, and it has inspired a flock of new hot…

Crumb-Topped Sole Looking for a low-carb supper that’s ready in a pinch? These buttery sole fillets have just a dab of rich sauce topped with toasty bread crumbs. —Taste of Home Test Kitchen Takes: 15 min. • Makes: 4 servings 3 Tbsp. reduced-fat mayonnaise3 Tbsp. grated Parmesan cheese, divided2 tsp. mustard seed¼ tsp. pepper4 sole fillets (6 oz. each)1 cup soft bread crumbs1 green onion, finely chopped½ tsp. ground mustard2 tsp. butter, melted Thinly sliced green onions, optional 1. Combine the mayonnaise, 2 Tbsp. cheese, mustard seed and pepper; spread over tops of fillets. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat until the fillets flake easily with a fork, 3-5 minutes. 2. Meanwhile, in a bowl, combine soft bread crumbs, green onion,…

LINDA SPERANZA Grand Prize Winner WHAT INSPIRED YOU TO CREATE THESE GLUTEN-FREE GOODIES? I was looking at an old cookbook, and in it was a recipe that had peanut butter as a base for a bar cookie. I went from there. I enjoy crumbling these over nondairy ice cream. WHAT ARE SOME OF Y OUR OTHER FAVORITE CREATIONS THAT FOLLOW YOUR DIETARY RESTRICTIONS? I developed a pie recipe with mashed potatoes as the filling over gluten-free pastry. It’s Southwest-inspired. It has tomatoes, green chiles, onions and cheese in the filling. I also enjoy a vegetable stew with mixed fresh vegetables, and again, this recipe has green chiles. I use small whole potatoes as one of the vegetables to make it extra filling. WHAT’S YOUR BEST-LOVED KITCHEN TOOL OR GADGET? Nothing…

IN A COUNTRY FRACTURED IN MANY WAYS, THERE MUST BE AT LEAST ONE THING THAT EVERYONE CAN AGREE ON, thought Katie Dahlheim of Charleston, South Carolina, in early 2017. She just didn’t know what, until she read about Jessica McClard, an Arkansas woman who was operating an anonymous food pantry. Katie loved the idea of a pantry where it’s easy for donors to drop off contributions and for those in need to pick up items without strings (or paperwork) attached. “The problem was, I live on a cul-de-sac, where nobody is just sort of happening by,” she says. “So I thought maybe instead of having only one pantry, I’d try to find businesses, churches or other people to help me make a little network of them.” That’s how the Lowcountry…

Want to see your name in print? Send us your favorite recipe to share with other readers. It’s easy! Simply use the convenient form: tasteofhome.com/submit Send stories, tips, photos or other nonrecipe content to tasteofhome.com/feedback or mail to: TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 Please submit high-resolution digital photos as JPEGs at 300 dpi. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. And please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 77.) Please be patient. Because of the large volume of mail, it can take our small staff several months to review submissions. We may hold your material without informing you, but we will let…

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Get a nutrient boost. Packed with vitamin C, one lemon provides a good-for-you dose of antioxidants—the superhero chemicals that help protect cells from damaging free radicals. Lemons also help maintain the body’s fluid balance and improve muscle and cell functions. Improve your immune system. Whether you want to reduce the duration of a cold or decrease the severity of symptoms, vitamin C enhances your immune system to help protect you from illness. Lower cancer risk. Eating lots of vitamin C-rich fruits and vegetables might reduce risk of breast, lung and colon cancers. Beyond the juices, lemons contain cancer-fighting fiber and phytochemicals in their peels. Heal from within. Your body taps into the power of vitamin C to help repair and maintain bones, cartilage and teeth. What’s more, vitamin C helps…

Turn creamy Alfredo sauce into these creations! This classic sauce is so easy to make. It’s creamy and comforting, and it coats fettuccine noodles in fine fashion. You can also use it to top grilled meats and veggies. —Jo Gray, Park City, MT Takes: 25 min. • Makes: 2½ cups 6 Tbsp. butter2 cups heavy whipping cream½ cup Parmesan cheese½ cup grated Romano cheese2 large egg yolks, lightly beaten¼ tsp. salt Dash each pepper and ground nutmeg In a medium saucepan, melt the butter over medium-low heat. Stir in cream, Parmesan and Romano cheeses, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). ¼ CUP 356 cal., 36g fat (23g sat. fat), 145mg chol., 408mg sod., 3g carb. (2g…

HOW TO PREPARE A WATER BATH 1. Using a double thickness of heavy-duty foil, make an 18-in. square. Center a springform pan on the foil, then tightly mold the foil around the pan. Continue with the recipe as directed. 2. Place springform pan in a larger pan, such as a shallow roasting pan. Set dish on rack in the oven. Using a large measuring cup or kettle, carefully pour hot water into larger pan to a depth of 1 in. Soften the Cream Cheese To avoid lumps, let it sit at room temperature for 30 minutes before mixing. Butter Pecan Cheesecake This pecan cheesecake is delicious in any season and for any occasion. It tastes just like the classic ice cream! —Laura Sylvester, Mechanicsville, VA Prep: 30 min. Bake: 70…

DISHING WITH Rashanda Cobbins TOH Food Editor As a deviled-egg devotee, I’m a hard critic. But this recipe lives up to its name. The unusual addition of milk creates a creamy filling that makes every bite delicious! It Passes Muster! Colman’s Dry Mustard Quality ground mustard is the key ingredient for giving deviled eggs their little bit of kick. 16 oz. $15 amazon.com Cool & Creamy For a super creamy filling, don’t skip the addition of milk. And use a fork (not a spoon) to mash the yolks until they are really smooth. Best Deviled Eggs Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! We love them as is but sometimes stir in bacon, chipotle peppers and crab. —Jesse and Anne Foust, Bluefield,…

When flowers are blooming, the sun is shining and birds are chirping, we crave light, breezy dishes to match what’s outside our windows. Think delicacies like Mom’s artichoke soup, your fennel-asparagus salad, the neighbor’s green goddess sandwiches and Grandma’s mini lemon-lavender Bundts. Help us freshen things up by sending in your best springtime recipes with 12 ingredients or fewer, and you could win big! SEND US A WINNER. WE’LL SEND YOU MONEY ENTER ALL OF OUR CONTESTS ONLINE TODAY! ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win. The Spring Fresh Flavors Contest runs April 1, 2021, to May 31, 2021. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. Visit tasteofhome.com/recipecontests for entry and other details,…

Karen Caplan San Clemente, CA Saleswoman, bookkeeper, recipe developer and now CEO, Karen Caplan has played just about every role at Frieda’s Specialty Produce, a wholesaler known for its delightfully different offerings. When her mother, Frieda Rapoport Caplan, founded the company in 1962, she was a trailblazer in the industry, and Karen, even in her youth, was happy to follow suit. Tell us about your beginnings in the produce business. Working for my mom was always my summer job, so one thing led to another. And not by her recommendation, invitation or choice, I decided that I loved sales and that I loved the produce business. So I decided to call my mom one day and say, “Can I come work with you after college?” What’s your most valuable lesson…

IF SHANIKA GRAHAM-WHITE WANTED WINGS FOR DINNER, SHE WAS GOING TO HAVE TO MAKE THEM FOR HERSELF. And that’s just what she did growing up in Florida. “My family is from Jamaica, so they were always making more traditional island foods.” Since the age of 11, she’s been experimenting with recipes for the foods she craved, like pancakes and cheesecake. Of course, she would make enough to share with the whole family when she prepared her favorite comfort foods. Today she shares those craveworthy creations with thousands of followers on Orchids + Sweet Tea, a blog that combines her design sensibility (orchids) with her southern upbringing (sweet tea). “In the South,” she says, “food is major, especially big breakfasts and all those decadent desserts.” A scroll through her Instagram reveals…

For busy home cooks, the microwave truly does seem like magic. It’s a must for zapping leftovers, defrosting frozen items, melting butter and so much more. Microwaves are a necessity in most kitchens, but we also know that it can be difficult to find a good one—you know, one that has the right popcorn button, one that doesn’t leave cold spots in your food, or one that makes life easier. But those finer points aren’t always captured on the specs on the side of the box. You’ll never know if the microwave has a chime that’s too loud or presets that are just right for your cooking style. That’s why our Test Kitchen snagged the most popular countertop microwave brands to test side by side. We wanted to know which…