Taste of Home Meals of the Day
Pork Chops with Sweet Potato
“As snowbirds originally from Iowa, we love these tender chops and sweet potatoes with an orange sauce in the fall, no matter where we are,” explains Jean Nieman from Mesa, Arizona.
02/26/2015 12:00:00am
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Applesauce Meatballs
These savory, from-scratch meatballs are always well-received. Folks really like the tangy sauce that uses hot pepper sauce to give the meatballs a little kick. —Betsy Smith, San Diego, California
02/25/2015 12:00:00am
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Stuffed French Toast
French toast gets special treatment from Edna Hoffman of Hebron, Indiana. She stuffs each thick slice with Swiss cheese and sizzling sausage for a satisfying meal-in-one.
02/24/2015 12:00:00am
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Thai Tilapia
You can take a taste trip to Asia even on a hectic weeknight with this no-fuss fish dish developed by our Test Kitchen. The sauce adds a mellow, peanutty flavor and a bit of a kick.
02/23/2015 12:00:00am
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Dressed-Up Steaks
02/22/2015 12:00:00am
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Taste of Home Tips of the Day
What's Imitation Crabmeat?
I'd like to try making crab cakes with imitation crabmeat. What exactly is imitation crabmeat? Does it contain ingredients that are not healthy? —S.P., Brooklyn, New York
02/26/2015 12:00:00am
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What's Imitation Crabmeat?
Imitation crabmeat, also called surimi, is fish that is shaped, flavored and colored to resemble crab. It is typically made from Alaskan pollock, a lean firm fish with a delicate flavor. Both natural and artificial flavors are used as well as artificial coloring.
02/26/2015 12:00:00am
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Crepe-Making Pointers
Chill the batter for at least 1 hour before using to reduce any air bubbles.
02/25/2015 12:00:00am
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Crepe-Making Pointers
Lightly coat the pan with nonstick cooking spray, butter or oil; heat over medium-high.
02/25/2015 12:00:00am
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Crepe-Making Pointers
Add a small amount of batter to the hot pan. Tilt the pan to evenly coat the bottom.
02/25/2015 12:00:00am
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