TOH - April/May 2020 by Lawrence Ambrocio

VINE-RIPENED TRADITION

Starting with vine-ripened tomatoes from their backyard garden, our founders set out to craft a delicious-tasting sauce that’s made with only high-quality ingredients. Over 80 years later, RAGÚ® sauce continues the legacy with sauces made with no artificial colors and no high-fructose corn syrup.

Greetings

35 Jeanne Sidner, Content Director

Ready for spring? Here at Taste of Home, we sure are—and in this issue, we have the recipes and flavors to prove it. From the gorgeous Lemon Lover’s Pound Cake Bundt featured on our cover (recipe, page 49) to sweet and savory rhubarb (page 52) to fun ideas for creating your own fresh herb garden (page 81), we’re excited to shake off winter’s grip and brighten up our tables. For an instant mood-lifter, check out our Generational Gems contest winners (page 71). We were overwhelmed with your response to this contest, which asked for your special family recipes that have been handed down through generations. Our food editors loved reading through the hundreds of heartwarming stories and tasting your heritage recipes. Selecting the winners for this contest was no easy task, but thank you for making it so deliciously difficult! We know you’re always looking for easy weeknight dinners, too. So we think you’ll love the comforting sheet-pan suppers in our Roasted feature (page 38), plus fun breakfast-for-dinner recipes (page 23) and smart ways to turn leftover Easter ham into delicious dinners later in the week (page 28). No matter what’s bringing you to the table —Easter, Mother’s Day or just quality family time—we know you’ll find new recipes you can’t wait to share together.

We were just as excited to try Shannon Sarna’s gorgeous Passover Rainbow Cookies as her girls, Ella and Billie.

It was a blast creating 10 new, fun flavors for deviled eggs... and even more fun gobbling them all up after!

Hover camera here! Chances are, we have a newsletter tailored to your tastes, from Meal Prep & Planning to Gluten Free ideas. Let your smartphone take you to the sign-up to have recipes delivered to your inbox. Or enroll at tasteofhome.com/newsletters.

DISCOVER MORE! Get free access to even more Taste of Home content with smart codes like this one. Just open your smartphone camera and hover over the code. (No app needed!) Your phone will take you to how-to videos, product roundups and more for an interactive Taste of Home experience.

When we say this is the best vanilla cake ever, we mean it. Take it to any spring party and let the oohs and aahs roll in. TASTEOFHOME.COM APRIL/MAY 2020

APRIL• MAY 38 60

FEATURES 38

Roasted! Give your fave seasonal veggies and proteins some oven lovin’. Spring Fling Sunny flavors shine bright in five impressive Bundts. Ripe and Ruby Turn those rhubarb stalks into something truly special. Smitten in the Kitchen Blogger Deb Perelman dishes out doable meals to her million-plus followers.

ON OUR COVER Lemon Lover’s Pound Cake, recipe on page 49. Cover by Dan Roberts (Photographer), Stephanie Marchese (Set Stylist), Josh Rink (Food Stylist)

APRIL/MAY 2020 TASTEOFHOME.COM

81 MIXING BOWL 15

Starters • Discover cheese-filled dishes, bright decor, a thoughtful Mother’s Day idea and more! Pet Love • Cat-friendly plants keep your space perky and your tabby happy. Inside Out • Flaxseed takes your health game to the max.

TEST KITCHEN INSIDER 67

The Best • Meet the vanilla cake and buttercream of your dreams.

Ask Sarah • Get a handle on ham just in time to host Easter brunch.

Contest • These retro treats came straight from Gran’s recipe box.

GATHER 81

Pop-Up Party • Grab some pals and planters. It’s an herb swap!

FAMILY KITCHEN 23

Quick Fix • Make ’em in the a.m. or the p.m.—these recipes please.

Make It & Take It • Mom will be berry grateful for this sweet curd.

Meal Planner • Slow-cook a ham, then serve it up for the next two suppers, too.

Food for Good • Actress Jennie Garth stars as a Feeding America ambassador.

Bakeable • Cookbook author Shannon Sarna’s bakes brim with memories and heirloom flavor.

IN EVERY ISSUE 3 6 10 64 92 94

Greetings Contact Us Recipe Index Tasty 10 Field Editor List Why I Cook

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

EDITORIAL CHIEF CONTENT OFFICER Beth Tomkiw CONTENT DIRECTOR Jeanne Sidner DEPUTY EDITOR James Schend SENIOR EDITORS Rachel Bernhard Seis, Kristin Sutter SENIOR FOOD EDITOR Peggy Woodward, RDN FOOD EDITOR Rashanda Cobbins ASSISTANT EDITOR Annamarie Higley CONTRIBUTING WRITERS Lisa A. Beach, Nan Bialek, Joann Pann

Design SENIOR ART DIRECTOR Jami Geittmann ASSISTANT ART DIRECTOR Julianne Petrasko SENIOR DESIGNER Sophie Beck CONTRIBUTING DESIGNERS Sabine Beaupre, Kristin Bowker

Test Kitchen

“Oh, this one’s easy! Norwegian meatballs that we serve with lefse (Norwegian flatbread).”

EXECUTIVE CULINARY DIRECTOR Sarah Farmer RECIPE EDITOR/RECIPE TESTER Alicia Rooker, RDN FOOD STYLISTS Shannon Norris (senior), Josh Rink ASSOCIATE CULINARY PRODUCERS Sarah Tramonte, Audrey Rompon PREP KITCHEN MANAGER Catherine Ward CULINARY ASSISTANTS Sarah Fischer, Maggie Knoebel, Beth McGuire

Visual Production

– J.G.

What is your most prized passeddown recipe?

DIRECTOR Stephanie Marchese PHOTOGRAPHERS Mark Derse, Dan Roberts SENIOR SET STYLIST Melissa Franco MARKET PRODUCER/SET STYLIST Stacey Genaw VIDEO PRODUCERS Matt Fukuda (senior), Michael Rozumalski CONTRIBUTORS Grace Natoli Sheldon (photographer);

Diane Armstrong, Sue Draheim (food stylists) Copy Desk SENIOR EDITOR Dulcie Shoener COPY EDITORS Ann Walter, Amy Rabideau Silvers

Editorial Services

“Chocolate cake! My mother always made the recipe on the Hershey’s can.”

– A.R.S. DIRECTOR Kelly Madison-Liebe SENIOR RIGHTS ASSOCIATE Jill Godsey PRODUCTION ASSISTANT Sarah Kosalos EDITORIAL BUSINESS ASSISTANT Megan Smith PRODUCTION COORDINATOR Jon Syverson

Digital DEPUTY EDITOR Ellie Martin Cliffe SENIOR EDITORS Nicole Doster, Lara Eucalano, Emily Racette Parulski ASSOCIATE EDITORS Colleen DuVall, Lisa Kaminski, Caroline Stanko ASSISTANT EDITORS Katie Bandurski, Laurie Dixon, Christina Herbst PHOTO RESEARCHER/VISUAL DESIGNER Brianna Griepentrog VISUAL DESIGNER Sydney Watson FIELD EDITOR COORDINATOR Susan Stetzel

Publishing Technologies MANAGER Dena Ahlers BUSINESS ANALYSTS Shannon Stroud; Jill Banks (junior)

“My grandmother emigrated from Finland and was a fantastic cook. Her pannukakku (oven pancake) tops my list.” – L.G.

BUSINESS SVP, SALES Lora Gier EASTERN ADVERTISING DIRECTOR Pete Holfelder Jr. MIDWEST ADVERTISING DIRECTOR Kim Krubeck Hinrichs EASTERN ACCOUNT DIRECTORS Abbe Simmons, Liz Spitaleri, Casey Witwicki MIDWEST ACCOUNT DIRECTORS Bonnie Hutchinson, Megan Roberts WEST COAST ACCOUNT DIRECTOR Isabella Carrado DIRECTOR, SALES SERVICES Gisele Myer DIRECT RESPONSE ADVERTISING Warren Berger, Media People DIRECTOR, MAGAZINE & BOOK PRODUCTION Kim Corrigan SENIOR PRODUCTION MANAGER Kristine Jacobson SALES ASSISTANTS Meilyn Castillo, Deirdre Curry, Myra Martinez, Kathy West

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“I grew up Italian, so the Sunday sauce was sacred.”

CONTACT US For account information, subscriptions, payments and other inquiries, contact Customer Care. customercare@ tasteofhome.com tasteofhome.com/ customercare TASTE OF HOME CUSTOMER CARE PO BOX 5294 HARLAN IA 51593-0794 To find us online tasteofhome.com facebook.com/tasteofhome pinterest.com/taste_of_home instagram.com/tasteofhome twitter.com/tasteofhome To submit a recipe tasteofhome.com/submit To contact our editors TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 tasteofhome.com/feedback To find single issues and learn about other Taste of Home products shoptasteofhome.com To advertise in Taste of Home kathy.west@ TrustedMediaBrands.com Consumer information Taste of Home may share information about you with third parties for the purpose of offering products and services that may interest you. If you would rather not receive such offers via postal mail, please write to Taste of Home Customer Mailing List, PO Box 3115, Harlan IA 51593-0181. You can also visit www.tmbi.com/preference-center to manage your preferences and opt out of receiving such offers via email. Please see our Privacy Policy at www.tmbi.com/ privacy-policy.

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PRESIDENT & CHIEF EXECUTIVE OFFICER Bonnie Kintzer CHIEF ADMINISTRATIVE OFFICER Dean Durbin CHIEF REVENUE OFFICER John Boland CHIEF MARKETING OFFICER C. Alec Casey CHIEF DIGITAL OFFICER Vince Errico CHIEF TECHNOLOGY OFFICER Nick Contardo SVP, MARKETING Ronak Patel – H.S. SVP, GENERAL COUNSEL Mark Sirota VP, HUMAN RESOURCES Jennifer Tyrrell VP, BENEFITS & COMPENSATION Heather Schwartz VP, CONSUMER ACQUISITION Heather Plant VP, OPERATIONS Michael Garzone VP, CONSUMER MARKETING PLANNING Jim Woods VP/GENERAL MANAGER, WEBSITE PRODUCTS Emily Christner VP, PROGRAMMATIC & DATA PRODUCT OPERATIONS Scott Mulqueen VP, DIGITAL SALES Cory Roktel VP, RETENTION Linda Alexander VP, ANALYTICS Tom Argiriou DIRECTOR, CREATIVE DEVELOPMENT Mikal Gilliat Taste of Home (ISSN 1071-5878) (USPS 010-444), Vol. 28, No. 2, April/May 2020 © RDA Enthusiast Brands, LLC, 2020. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Aug/Sep, Oct/Nov, Dec/Jan) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to canada_upm_harlan@cpmx.ca. Questions About Your Subscription? Email customercare@tasteofhome.com or visit tasteofhome.com/customercare or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. Subscription Prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO BOX 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year.

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FIELD EDITOR SPOTLIGH

THE ULTIMATE AIR-FRYER GUIDE Do you have air-fryer frenzy? Our Test Kitchen pros have been busy tinkering with the “it” kitchen gadget. Along the way, they’ve uncovered brilliant tips for producing irresistibly crispy, crunchy, lightened-up fried foods like apple pie egg rolls and tasty taquitos. From recipe ideas to easy cleaning tips to the best air fryers to buy for your family, we’ve rounded up all our best advice in one handy online guide. If you’re getting into the air-fryer game, you’ll want to bookmark this one! tasteofhome.com/ airfryerguide

Marina Castle Kelley, Canyon Country, CA Marina has contributed dozens of recipes to Taste of Home, including her Carrot Cake Cookies and Nena’s Papas Rellenas (stuffed potato balls). But it’s her arroz con pollo recipe that’s truly special. It was given to Marina by her Cuban-born mother, who got it from her grandmother. The recipe has been updated, though, “by removing the sentence ‘go outside and find a plump chicken,’” Marina says with a laugh. Find all of Marina’s recipes online! tasteof home.com/ marina

Take the Cake

The Need for Speed

From a fun Peeps treat to sunny lemon cakes to classic carrot cake, our collection of Easter cakes serves up 60 gorgeous ways to end this year’s Easter dinner on a sweet note. Find the perfect cake for your dessert table right here. tasteofhome .com/eastercakes

Think fast! The Taste of Home Quick Cooking Annual Recipes 2020 cookbook is here to save those extra-busy days. With over 550 recipes and tips, this cookbook has slow-cooker and Instant Pot ideas, 30-minute dinners, five-ingredient favorites and more. Sign up now for your FREE 30-day preview! tasteofhomebooks.com/Q20

SPRING IN A BOX!

There’s so much to be excited for this season, including our all-new Spring Special Delivery Box, packed with gobs of goodies for cooking fun. Something else to look forward to? The One Pot Favorites cookbook tucked inside! You’ll find 425 one-dish wonders, like Dutch oven dinners, sheet-pan suppers, cast-iron classics and more. Order a box today to snag your copy plus more spring surprises just waiting to be unboxed. shoptasteofhome.com/delivery

APRIL/MAY 2020 TASTEOFHOME.COM

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RECIPE INDEX APPETIZERS & SNACKS

Asian Deviled Eggs 64

Bloody Mary Deviled Eggs 65

Buffalo Deviled Eggs 64

Chutney Deviled Eggs 65

Crab Cake Deviled Eggs 65

Curried Deviled Eggs 64

BEVERAGES

Guacamole Deviled Herbed Deviled Eggs 65 Eggs 65

Italian Deviled Eggs 64

Mini Cheese Balls 17

BREADS

Hibiscus Tea 16

Rosemary Strawberry Daiquiri 87

Blueberries & Cream Coffee Cake 50

Apricot Ice Cream Soda 76

BREAKFAST

Grandma’s Onion Squares 78

CONDIMENTS

Southwest Deviled Eggs 65

Bacon Corn Pancakes 24

Omelet Waffles with Sausage Cheese Sauce 26

DESSERTS

Berry Curd 88

Cherry-Almond Ham Glaze 70

Mom’s Pickled Carrots 73

Rhubarb Chutney 53

Apricot Mud Hen Cake Bars 74

Banana Pound Cake 49

Best Vanilla Buttercream 68

Best Vanilla Cake 68

Blackberry Buttercream 94

Bread Pudding Pie 78

Cherry Chocolate Marble Cake 50

Jelly Doughnut Cake 49

APRIL/MAY 2020 TASTEOFHOME.COM

Volunteers from across the U.S.—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and regions.

Lavender & Lemon Lemon Lover’s Pound Cake 49 Biscochitos 87

Mom-Mom Bessie’s Passover Rainbow Coconut Molasses Cookies 37 Pie 74

Rhubarb Crumble 56

Strawberry Buttermilk Skillet Shortcake 77

MAIN DISHES

StrawberryRhubarb UpsideDown Cake 58

Cincinnati Chili 17

Comforting Tuna Patties 73

Cornish Pasties 76

Creamy Noodle Casserole 30

Honey-Rhubarb Chicken 58

Lime & Dill Chimichurri Shrimp 86

Pork Chops with Rhubarb 58

Portobello & Chickpea SheetPan Supper 42

Rhubarb Beef 58

Roast Lemon Butter Shrimp 42

Sheet-Pan Honey Mustard Chicken 40

SIDES & SALADS

GET YOUR HANDS DIRTY!

Slow-Cooked Ham 28

Turkey Crepes 75

Roasted Beets with Russian Potato Orange Gremolata Salad 72 & Goat Cheese 44

Asparagus & Egg Roast Salad with Walnuts Cauliflower with & Mint 62 Pepperoncini 39

SANDWICH

SOUP

Open-Faced Prosciutto & Egg Sandwich 24

Cheddar Ham Soup 32

Flip to page 81 for a little herb-swapping inspiration.

DU MORE ASK YOUR DOCTOR ABOUT THE TREATMENT THAT HELPS YOU:

â&#x20AC;˘ IMPROVES LUNG FUNCTION SO YOU CAN BREATHE BETTER IN AS LITTLE AS 2 WEEKS â&#x20AC;˘ HELPS PREVENT SEVERE ASTHMA ATTACKS â&#x20AC;˘ CAN REDUCE OR COMPLETELY ELIMINATE ORAL STEROID USE DUPIXENT is the first-of-its-kind asthma treatment that blocks two key sources of inflammation in the lungs.

Proactively control your asthma symptoms before they even start. The result: better breathing so you can DU MORE of the things you want to doâ&#x20AC;&#x201D;with less asthma.

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INDICATION DUPIXENT is a prescription medicine used with other asthma medicines for the maintenance treatment of moderate-to-severe asthma with an eosinophilic OGDMNSXOD NQ NQ@K BNQSHBNRSDQNHC CDODMCDMBX HM ODNOKD @FDC ȅȆ XD@QR @MC NKCDQ whose asthma is not controlled with their current asthma medicines. DUPIXENT helps prevent severe asthma attacks (exacerbations) and can improve your breathing. DUPIXENT may also help reduce the amount of oral corticosteroids you need while preventing severe asthma attacks and improving your breathing. DUPIXENT is not used to treat sudden breathing problems. It is not known if DUPIX$-3 HR R@ED @MC DEEDBSHUD HM BGHKCQDM VHSG @RSGL@ TMCDQ ȅȆ XD@QR NE @FD

IMPORTANT SAFETY INFORMATION

WITH LESS ASTHMA

Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT ®. Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements. If you are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Inflammation of your blood vessels. Rarely, this can happen in people with asthma who receive DUPIXENT. This may happen in people who also take a steroid medicine by mouth that is being stopped or the dose is being lowered. It is not known whether this is caused by DUPIXENT. Tell your healthcare provider right away if you have: rash, shortness of breath, persistent fever, chest pain, or a feeling of pins and needles or numbness of your arms or legs. The most common side effects in patients with asthma include injection site reactions, pain in the throat (oropharyngeal pain), and high count of a certain white blood cell (eosinophilia). Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ LDCV@SBG NQ B@KK ȅ ȌȄȄ %# ȅȄȌȌ Use DUPIXENT exactly as prescribed. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. (M BGHKCQDM ȅȆ XD@QR NE @FD @MC NKCDQ HS HR QDBNLLDMCDC SG@S #4/(XENT be administered by or under supervision of an adult. Please see Brief Summary of Prescribing Information on the following page.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – with other asthma medicines for the maintenance treatment of moderate-to-severe asthma in people aged 12 years and older whose asthma is not controlled with their current asthma medicines. DUPIXENT helps prevent severe asthma attacks (exacerbations) and can improve your breathing. DUPIXENT may also help reduce the amount of oral corticosteroids you need while preventing severe asthma attacks and improving your breathing. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in asthma. • DUPIXENT is not used to treat sudden breathing problems • It is not known if DUPIXENT is safe and effective in children with asthma under 12 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. Pregnancy Registry There is a pregnancy registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to http://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT prefilled syringes. • Use DUPIXENT exactly as prescribed by your healthcare provider. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. • If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

Rx Only

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Inflammation in your blood vessels: Rarely, this can happen in people with asthma who receive DUPIXENT. This may happen in people who also take a steroid medicine by mouth that is being stopped or the dose is being lowered. It is not known whether this is caused by DUPIXENT. Tell your healthcare provider right away if you have: rash, shortness of breath, persistent fever, chest pain, or a feeling of pins and needles or numbness of your arms or legs. The most common side effects of DUPIXENT include: injection site reactions, pain in the throat (oropharyngeal pain), and high count of a certain white blood cell (eosinophilia). Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. This is a summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC,(Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) / DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019 Regeneron Pharmaceuticals, Inc. /sanofi-aventis U.S. LLC. All rights reserved. Issue Date: November 2019

DUP.19.10.0099

MIXING BOWL Trends • Tips • Kitchen Ideas

Cincinnati Chili

Hometown Homemade

Queen City Chili On top of spaghetti, all covered with cheese...beans and onions, too! That’s the way they do their sweet-spiced chili in Cincinnati. Recipe, page 17. TASTEOFHOME.COM APRIL/MAY 2020

MIXING BOWL Flavor Watch

Hibiscus This pretty pink flower is more than just eye candy. Hibiscus’s popularity has been blooming in the food and beverage industry for years—a trend that isn’t slowing down. Hibiscus’s floral, slightly tart flavor has been popping up in chocolates, ice cream and sauces, though it’s most widely used as an infusion in beverages, as in the new Hi-Biscus! flavor from popular sparkling water company LaCroix. Or try it in the refreshing, eye-catching Hibiscus Tea recipe below.

3 5

A simple swap of a light fixture can instantly modernize any room.

Kitchen Trend

COLOR POP!

Just like the gardens with f lowers springing up this time of year, kitchens are getting a splash of color, too. Say “see ya” to the heyday of stark white kitchen design and give a warm welcome to bright hues on cabinets, islands, appliances and cooking gadgets. Not ready to coat your whole kitchen in color? Try these touches to make your space feel instantly perked up. 1. Westinghouse 1-Light Yellow Adjustable Mini Pendant with Metal Shade $26 homedepot.com 2. Taste of Home 7-qt. Enameled Cast-Iron

Covered Dutch Oven in Green $90 tasteofhome.com/cookwithtoh 3. Cafe Utensil Set $36 urbanoutfitters.com 4. Glass Periwinkle Amalfi Mosaic Wall and Floor Tile $14/sq. ft. tileshop.com 5. Matte Latte Serving Bowl in Moss $24 anthropologie.com

Stuff We Love

Kilner Glassware Mini Handled Drinking Jar $5 amazon.com

Hibiscus Tea In a saucepan, bring 1 cup water to a boil. Remove from the heat. Add 5 dried hibiscus flowers or 1 tsp. crushed dried hibiscus flowers and let stand 5 minutes. Strain tea. Serve in a chilled glass over ice. Makes 1 serving.

APRIL/MAY 2020 TASTEOFHOME.COM

MAKE MOM’S DAY WITH A PERSONALIZED WOOD CUTTING BOARD FEATURING A HAND-BURNED COPY OF HER MOST CHERISHED RECIPE. Handwritten Recipe Cutting Board $45 outonalimbstore.etsy.com

Hometown Homemade

Queen City Chili (cont’d) Cincinnati, Ohio, has its own definition of what chili can be. Skyline and Gold Star are the most popular restaurant chains, but the city is home to around 250 chili parlors, where you’ll find a concoction of finely ground meat in a mild sauce spiced with Worcestershire sauce, cinnamon, nutmeg, allspice and cocoa powder. Spoon it over spaghetti—or hot dogs—and top it your “way” with any combination of shredded cheddar, onions and beans. You’ve got Cincinnati chili, a style beloved by residents and expats of the Queen City. SAMPLING IN CINCY? HERE’S HOW TO ORDER:

“3-WAY” ›› chili + spaghetti + cheese “4-WAY” ›› chili + spaghetti + cheese + onions “5-WAY” ›› chili + spaghetti + cheese + onions + beans

CINC

SAY CHEESE BALLS!

These bite-sized snacks are as simple as mix, roll and serve.

ONE 8-OZ. PKG. SOFTENED CREAM CHEESE

“2-WAY” ›› chili + spaghetti

GET EVEN MORE! What dish is your hometown known for? Check out our state-by-state guide of the most iconic foods across America. tasteofhome.com/iconicfoods

Instant Gratification

TI INNA

Cincinnati Chili In a Dutch oven, cook 1 lb. ground beef, 1 lb. ground pork and 4 chopped onions over medium heat until meat is no longer pink. Add 6 minced garlic cloves; cook 1 minute. Drain. Add two 16-oz. cans kidney beans, one 28-oz. can crushed tomatoes, ¹ ₄ cup white vinegar, ¹ ₄ cup baking cocoa, 2 Tbsp. chili powder, 2 Tbsp. Worcestershire sauce, 4 tsp. ground cinnamon, 3 tsp. dried oregano, 2 tsp. ground cumin, 2 tsp. allspice, 2 tsp. hot pepper sauce, 3 bay leaves and 1 tsp. sugar; bring to a boil. Reduce heat; cover and simmer until heated through, 1¹ ₂ hours. Discard bay leaves. Serve with spaghetti. Garnish with cheese, tomatoes and green onions. 1 CUP 421 cal., 16g fat (6g sat. fat), 75mg chol., 443mg sod., 38g carb. (7g sugars, 1g fiber), 32g pro. Makes 8 servings.

2 CUPS SHREDDED SHARP CHEDDAR CHEESE Combine in a bowl. Shape into 36 balls. Cover and refrigerate for 8 hours or overnight. Roll in toppings of your choice, like sesame seeds, smoked paprika or minced fresh parsley. Plunk a Takis rolled tortilla chip or halved rye chip into each ball.

HIDDEN OBJECT Spot this Easter egg in this issue, and you could win a Taste of Home cookbook. (In our last issue, the shamrock was on page 37.) Go to our website to enter and to read the complete guidelines. tasteofhome .com/hiddenobject TASTEOFHOME.COM APRIL/MAY 2020

MIXING BOWL

Pet Love

IT’S A JUNGLE IN THERE IT’S A LITTLE HAIRY KNOWING WHICH HOUSEPLANTS WON’T HARM YOUR NIBBLE-HAPPY KITTY. WHEN IT COMES TO KEEPING FLUFFY SAFE AT HOME, THESE GREENS ARE GOOD TO GO.

Your tabby likely enjoys pawing at all the objects on your counters for sport. Eliminate plant-induced anxiety by bringing home nontoxic greens that also breathe new life into your space. Jennifer Kasten, a veterinarian with the Tomlyn Veterinary Science company, recommends catnip, cat grass and wheatgrass. Low-maintenance bamboo plants are also a safe bet.

SUPERB HERBS Fresh herbs take mealtime from boring to brilliant. Luckily, you can grow fragrant stems at home to brighten recipes as you please. Dr. Kasten suggests basil, sage,

APRIL/MAY 2020 TASTEOFHOME.COM

cilantro, rosemary and dill for a cat-friendly windowsill garden. Felines are totally fine to ingest these tasty greens. Err on the side of caution, though, and avoid growing aromatic peppermint and spearmint. “If consumed in large enough amounts, they can cause gastrointestinal upset from their essential oils,” Dr. Kasten says.

HARMFUL BLOOMS Treating yourself to a moodboosting bouquet is a self-care win. Just note which varieties to keep away from your bright-eyed best friend. Lilies are at the top of the “don’t” list. “Even the smallest exposure can be toxic to the

kidneys,” Dr. Kasten says. You should also avoid amaryllises, daffodils and tulips in your floral arrangements. And if you’re looking to add a little green-leaf goodness to your living quarters, skip sago palms, which are highly toxic to pets. Ultimately, occasionally noshing on something green and leafy can boost your pet’s digestive tract. “Cats are used to getting small amounts of plant material from the ingestion of the intestinal contents of prey species such as mice or rodents,” Dr. Kasten says. “Getting some access to plant material is normal and natural for cats.” 1

CAT: DASHA PETRENKO/SHUTTERSTOCK

FELINE FAVES

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

A NATURAL LITTER THAT WORKS? MEET OUR LATEST LITTERVENTION!

EVERY HOME, EVERY CAT, THERE’S A TIDY CATS FOR THAT ®

MIXING BOWL

Inside Out

TINY BUT MIGHTY Who knew teeny flaxseed could load you up with so many powerful nutrients? Just a sprinkle a day keeps you feelin’—and lookin’—good.

As a terrific plant-based source of omega-3s, flaxseed is a rich source of alpha-linolenic acid (ALA), which helps protect against heart disease and possibly stroke. It also contains the antioxidant-rich plant compound lignan, which can help cut cancer risk.

Thanks to its anti-inflammatory properties, flaxseed may reduce skin irritation, rashes and redness. Plus, the omega-3s keep skin moisturized, which decreases the appearance of wrinkles. Goodbye, dry skin!

1 Tbsp. ground ﬂaxseed = 2g omega-3s, 2g ﬁber and 2g protein

Go ground!

Easy options

Use ground flaxseed instead of the full seed, which is difficult to digest and limits your body’s ability to absorb the nutrients.

Add ground flaxseed to cereal, smoothies, yogurt, soups, salads and baked goods.

FLAXSEED EGG REPLACEMENT Out of eggs? Going vegan? You can substitute this mixture 1-to-1 for eggs in baked goods. Whisk 1 Tbsp. ground flaxseed with 3 Tbsp. water; refrigerate until thickened, 10-15 minutes. The mixture will be similar in texture to a raw egg.

APRIL/MAY 2020 TASTEOFHOME.COM

PHOTOS, SHUTTERSTOCK—FLAXSEED: SHREYAS GHAGARE; SINGLE FLAXSEED: DOMNITSKY

Containing both soluble and insoluble fiber, flaxseed feeds beneficial gastrointestinal bacteria and slows digestion, thus promoting regularity, preventing constipation and lessening irritable bowel syndrome issues.

Brief Summary of Medication Guide LINZESS® (lin-ZESS) Capsules

72 mcg • 145 mcg • 290 mcg

This information does not take the place of talking to your doctor about your medical condition or your treatment.

What is LINZESS? LINZESS is a prescription medicine used in adults to treat: • irritable bowel syndrome with constipation (IBS-C). • a type of constipation called chronic idiopathic constipation (CIC). “Idiopathic” means the cause of the constipation is unknown. It is not known if LINZESS is safe and effective in children less than 18 years of age. What is the most important information I should know about LINZESS? • Do not give LINZESS to children who are less than 6 years of age. It may harm them. • You should not give LINZESS to children 6 years to less than 18 years of age. It may harm them. Who should not take LINZESS? • Do not give LINZESS to children who are less than 6 years of age. LINZESS can cause severe diarrhea and your child could get severe dehydration (loss of a large amount of body water and salt). • Do not take LINZESS if a doctor has told you that you have a bowel blockage (intestinal obstruction). Before you take LINZESS, tell your doctor about your medical conditions, including if you: • are pregnant or plan to become pregnant. It is not known if LINZESS will harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known if LINZESS passes into your breast milk. Talk with your doctor about the best way to feed your baby if you take LINZESS. Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements. How should I take LINZESS? • Take LINZESS exactly as your doctor tells you to take it. • Take LINZESS 1 time each day on an empty stomach, at least 30 minutes before your ﬁrst meal of the day. You should also wait 30 minutes before eating a meal if you take LINZESS with applesauce or mixed with water. • If you miss a dose, skip the missed dose. Just take the next dose at your regular time. Do not take 2 doses at the same time. • LINZESS capsules should be swallowed whole. Do not crush or chew LINZESS. o Adults who cannot swallow LINZESS capsules whole may open the LINZESS capsule and sprinkle the LINZESS beads over applesauce or mix LINZESS with bottled water before swallowing.

It is not known if LINZESS is safe and effective when sprinkled on other foods or mixed with other liquids. See the complete LINZESS Medication Guide for instructions on taking LINZESS in applesauce, in water, or in a nasogastric or gastrostomy feeding tube. What are the possible side effects of LINZESS? LINZESS can cause serious side effects, including: • See “What is the most important information I should know about LINZESS?” • Diarrhea is the most common side effect of LINZESS, and it can sometimes be severe. o Diarrhea often begins within the ﬁrst 2 weeks of LINZESS treatment. o Stop taking LINZESS and call your doctor right away if you get severe diarrhea during treatment with LINZESS. Other common side effects of LINZESS include: • gas • stomach-area (abdomen) pain • swelling, or a feeling of fullness or pressure in your abdomen (distention) Call your doctor or go to the nearest hospital emergency room right away, if you develop unusual or severe stomacharea (abdomen) pain, especially if you also have bright red, bloody stools or black stools that look like tar. These are not all the possible side effects of LINZESS. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store LINZESS? • Store LINZESS at room temperature between 68°F to 77°F (20°C to 25°C). • Keep LINZESS in the bottle that it comes in. • The LINZESS bottle contains a desiccant packet to help keep your medicine dry (protect it from moisture). Do not remove the desiccant packet from the bottle. • Keep the bottle of LINZESS tightly closed and in a dry place. Keep LINZESS and all medicines out of the reach of children. Need more information? • The risk information provided here is not complete. It summarizes the most important information about LINZESS. If you would like more information, talk with your doctor. • For the FDA-approved product labeling or for more information, go to www.LINZESS.com or call 1-800-433-8871.

© 2017 Allergan and Ironwood Pharmaceuticals, Inc. All rights reserved. Allergan® and its design are trademarks of Allergan, Inc. Ironwood® and its three-leaf design are registered trademarks of Ironwood Pharmaceuticals, Inc. LINZESS® and its design are registered trademarks of Ironwood Pharmaceuticals, Inc. Based on PI LIN105169-F-01/17 LIN105168_v2 03/17

FAMILY KITCHEN Meal Plans • Quick Dishes • Smart Cooking

Open-Faced Prosciutto & Egg Sandwich

Quick Fix

Breakfast for Dinner Make your family flip when you serve up these rise-and-shine dishes at dinnertime. TASTEOFHOME.COM APRIL/MAY 2020

FAMILY KITCHEN Open-Faced Prosciutto & Egg Sandwich We love breakfast at any time of the day in my house. I came up with these egg sandwiches as something new for brinner (aka breakfast for dinner), but they’d be a big hit no matter when you serve them. —Casey Galloway, Columbia, MO Takes: 20 min. • Makes: 4 servings 4 4 2 4 1 1 ¹ ₃ ¹ ₈ ¹ ₈

large eggs Tbsp. mayonnaise garlic cloves, minced thick slices sourdough bread, toasted cup fresh arugula medium tomato, sliced lb. thinly sliced prosciutto tsp. salt tsp. pepper

1. Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. 2. Meanwhile, in a bowl, combine the mayonnaise and garlic; spread over the toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper. 1 OPEN-FACED SANDWICH 531 cal., 22g fat (5g sat. fat), 221mg chol., 1563mg sod., 56g carb. (6g sugars, 3g fiber), 28g pro.

Bacon Corn Pancakes Stir in bacon and corn for pancake perfection! I cook gluten-free, but you can use regular all-purpose flour to make these. —Anne-Marie Nichols, Watkinsville, GA Prep: 20 min. • Cook: 10 min./batch Makes: 18 pancakes 2 cups gluten-free all-purpose baking flour or all-purpose flour 1 Tbsp. sugar 2 tsp. baking powder ¹ ₂ tsp. salt ¹ ₈ tsp. pepper 2 large eggs 1¹ ₂ to 1³ ₄ cups rice milk 2¹ ₂ cups fresh or frozen corn 1 cup crumbled cooked bacon ¹ ₃ cup chopped onion Maple syrup

1. Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion. 2. Lightly grease griddle. Pour batter by ¹ ₄ cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. FREEZE OPTION Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until pancakes are heated through, 45-90 seconds. 3 PANCAKES 318 cal., 8g fat (2g sat. fat), 67mg chol., 868mg sod., 50g carb. (10g sugars, 5g fiber), 16g pro.

Bacon Corn Pancakes

EVEN MORE E ARLY- DAY FAVES! Wake up to fluffy pancakes, old-fashioned doughnuts, Easter Day favorites and sunny dishes to make Mom’s morning. Taste of Home’s Sunday Brunch is packed with more than 100 recipes for the happiest mornings ever. Look for it on newsstands now!

APRIL/MAY 2020 TASTEOFHOME.COM

Continued on page 26 E

FAMILY KITCHEN

Omelet Waffles with Sausage Cheese Sauce

Omelet Waffles with Sausage Cheese Sauce This waffle-omelet mashup is topped with sausage, onions and sweet peppers and finished with a chunky cheesy sauce. Morning or evening, the dish is fun and satisfying. —Ronna Farley, Rockville, MD Prep: 30 min. • Cook: 5 min./batch Makes: 4 servings 1 lb. bulk pork sausage ¹ ₂ lb. whole fresh mushrooms, chopped ¹ ₂ cup chopped onion

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¹ ₂ cup chopped sweet red pepper 2 Tbsp. all-purpose flour 2 cups half-and-half cream, divided 1 tsp. seasoned salt, divided 1 cup shredded sharp cheddar cheese 8 large eggs 1 Tbsp. minced fresh parsley

1. Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until the sausage is no longer pink and the vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm.

2. Meanwhile, in a large saucepan, whisk flour, 1³ ₄ cups cream and ¹ ₂ tsp. seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until mixture thickens, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm. 3. In a large bowl, whisk eggs and the remaining ¹ ₄ cup cream and ¹ ₂ tsp. seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley. 2 WAFFLES 734 cal., 56g fat (24g sat. fat), 521mg chol., 1461mg sod., 15g carb. (7g sugars, 1g fiber), 38g pro. 1

ÂŠ 2018 Tyson Foods, Inc. Copyright Philippe Halsman/Magnum Photos.

FAMILY KITCHEN

Meal Planner

Ham It Up! Prep a slow-cooker recipe in just five minutes, then turn it into two more weeknight dishes.

START BY MAKING THIS SIMPLE HAM Flip the page to see how leftovers transform into satisfying suppers the next few nights.

SlowCooked Ham

Slow-Cooked Ham Entertaining doesn’t get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! —Heather Spring, Sheppard Air Force Base, TX Prep: 5 min. • Cook: 6 hours Makes: 20 servings ¹ ₂ cup packed brown sugar 1 tsp. ground mustard 1 tsp. prepared horseradish 2 Tbsp. plus ¹ ₄ cup cola, divided 1 fully cooked boneless ham (5 to 6 lbs.), cut in half

In a small bowl, combine the brown sugar, ground mustard, horseradish and 2 Tbsp. cola. Rub over the ham. Transfer to a 5-qt. slow cooker; add remaining ¹ ₄ cup cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours. 3 OZ. COOKED HAM 143 cal., 4g fat (1g sat. fat), 58mg chol., 1180mg sod., 6g carb. (6g sugars, 0 fiber), 21g pro.

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DON’T FORGET! SAVE 4½ CUPS OF THIS HAM, CUBED, TO COOK UP TWO MORE MEALS LATER.

1½

CUPS

Creamy Noodle Casserole

Cheddar Ham Soup

Continued on page 30 E

Is your cell phone bill just as out of control? Then this is your wake-up call.

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FAMILY KITCHEN 3 CUPS

SLOW-COOKER HAM LEFTOVERS MAKE IT EASY TO THROW TOGETHER THIS ONE-POT SUPPER.

Creamy Noodle Casserole

Creamy Noodle Casserole My husband frequently doesn’t get home until past 7 o’clock. This casserole is ideal for those late nights—it’s just as yummy after it’s been warmed in the microwave. —Barb Marshall, Pickerington, OH

1 cup shredded part-skim mozzarella cheese 1 cup shredded Parmesan cheese ¹ ₃ cup butter, cubed ¹ ₂ cup half-and-half cream ¹ ₄ tsp. each garlic powder, salt and pepper

Takes: 25 min. • Makes: 8 servings 1 pkg. (12 oz.) egg noodles 1 pkg. (16 oz.) frozen broccoli cuts 3 cups cubed fully cooked ham

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1. In a Dutch oven, cook the egg noodles in boiling water 5 minutes. Add the broccoli and cubed ham; cook until the noodles are tender, 5-10 minutes longer.

2. Drain; return to the pan. Stir in the remaining ingredients. Cook and stir gently over low heat until the butter is melted and the mixture is heated through. FREEZE OPTION Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, gently stirring; add a little broth or milk if necessary. 1 SERVING 428 cal., 20g fat (11g sat. fat), 112mg chol., 1087mg sod., 35g carb. (3g sugars, 3g fiber), 25g pro. Continued on page 32 E

A recipe that merges texture and ﬂavor with

the subtle persuasion of a hammer

If you’re looking for an amazing way to prepare roasted vegetables, a shortcut to chopping walnuts using a hammer, or hundreds of recipes made with hearthealthy* California walnuts, visit walnuts.org.

Per one ounce serving. *California walnuts are certiﬁed by the American Heart Association.® Heart-Check food certiﬁcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

FAMILY KITCHEN Cheddar Ham Soup I knew this recipe was a keeper when my mother-in-law asked for it! The soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. Although the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! —Marty Matthews, Clarksville, TN Takes: 30 min. • Makes: 7 servings

1½ CUPS

2 2 ¹ ₂ ¹ ₄ ¹ ₄ ¹ ₄ 2 ¹ ₄ ¹ ₄ 2 1¹ ₂ 1

cups diced peeled potatoes cups water cup sliced carrot cup chopped onion cup butter, cubed cup all-purpose flour cups 2% milk to ¹ ₂ tsp. salt tsp. pepper cups shredded cheddar cheese cups cubed fully cooked ham cup frozen peas

CUBE LAST NIGHT’S HAM AND TOSS IT IN FOR A COZY DINNER DONE QUICKLY.

1. In a saucepan, combine potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. 2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in shredded cheese until melted. Stir into the undrained potato mixture. Add ham and peas; heat through. 1 CUP 331 cal., 20g fat (12g sat. fat), 73mg chol., 772mg sod., 19g carb. (5g sugars, 2g fiber), 19g pro. 1

Cheddar Ham Soup

APRIL/MAY 2020 TASTEOFHOME.COM

BRIEF SUMMARY OF MEDICATION GUIDE Prolia® (PRÓ-lee-a) (denosumab) Injection, for subcutaneous use Read the Medication Guide that comes with Prolia before you start taking it and each time you get a refill. There may be new information. The Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. Talk to your doctor if you have any questions about Prolia. What is the most important information I should know about Prolia? If you receive Prolia, you should not receive XGEVA®. Prolia contains the same medicine as Xgeva (denosumab). Prolia can cause serious side effects including: • Serious allergic reactions. Serious allergic reactions have happened in people who take Prolia. Call your doctor or go to your nearest emergency room right away if you have any symptoms of a serious allergic reaction. Symptoms of a serious allergic reaction may include: low blood pressure (hypotension) rash trouble breathing itching throat tightness hives swelling of your face, lips, or tongue • Low calcium levels in your blood (hypocalcemia). Prolia may lower the calcium levels in your blood. If you have low blood calcium before you start receiving Prolia, it may get worse during treatment. Your low blood calcium must be treated before you receive Prolia. Most people with low blood calcium levels do not have symptoms, but some people may have symptoms. Call your doctor right away if you have symptoms of low blood calcium such as: spasms, twitches, or cramps in your muscles numbness or tingling in your fingers, toes, or around your mouth Your doctor may prescribe calcium and vitamin D to help prevent low calcium levels in your blood while you take Prolia. Take calcium and vitamin D as your doctor tells you to. • Severe jaw bone problems (osteonecrosis). Severe jaw bone problems may happen when you take Prolia. Your doctor should examine your mouth before you start Prolia. Your doctor may tell you to see your dentist before you start Prolia. It is important for you to practice good mouth care during treatment with Prolia. Ask your doctor or dentist about good mouth care if you have any questions. • Unusual thigh bone fractures. Some people have developed unusual fractures in their thigh bone. Symptoms of a fracture include new or unusual pain in your hip, groin, or thigh. • Increased risk of broken bones, including broken bones in the spine, after stopping, skipping or delaying Prolia. Talk with your doctor before starting Prolia treatment. After your treatment with Prolia is stopped, or if you skip or delay taking a dose, your risk for breaking bones, including bones in your spine, is increased. Your risk for having more than 1 broken bone in your spine is increased if you have already had a broken bone in your spine. Do not stop, skip or delay taking Prolia without first talking with your doctor. If your Prolia treatment is stopped, talk to your doctor about other medicine that you can take. • Serious infections. Serious infections in your skin, lower stomach area (abdomen), bladder, or ear may happen if you take Prolia. Inflammation of the inner lining of the heart (endocarditis) due to an infection also may happen more often in people who take Prolia. You may need to go to the hospital for treatment if you develop an infection. Prolia is a medicine that may affect the ability of your body to fight infections. People who have a weakened immune system or take medicines that affect the immune system may have an increased risk for developing serious infections. Call your doctor right away if you have any of the following symptoms of infection: fever or chills skin that looks red or swollen and is hot or tender to touch fever, shortness of breath, cough that will not go away severe abdominal pain frequent or urgent need to urinate or burning feeling when you urinate • Skin problems. Skin problems such as inflammation of your skin (dermatitis), rash, and eczema may happen if you take Prolia. Call your doctor if you have any of the following symptoms of skin problems that do not go away or get worse: redness your skin is dry or feels like leather itching blisters that ooze or become crusty small bumps or patches (rash) skin peeling • Bone, joint, or muscle pain. Some people who take Prolia develop severe bone, joint, or muscle pain. Call your doctor right away if you have any of these side effects. What is Prolia? Prolia is a prescription medicine used to: • Treat osteoporosis (thinning and weakening of bone) in women after menopause (“change of life”) who: are at high risk for fracture (broken bone) cannot use another osteoporosis medicine or other osteoporosis medicines did not work well It is not known if Prolia is safe and effective in children.

Do not take Prolia if you: • have been told by your doctor that your blood calcium level is too low. • are pregnant or plan to become pregnant. • are allergic to denosumab or any of the ingredients in Prolia. See the end of this Medication Guide for a complete list of ingredients in Prolia. Before taking Prolia, tell your doctor about all of your medical conditions, including if you: • are taking a medicine called Xgeva (denosumab). Xgeva contains the same medicine as Prolia. • have low blood calcium. • cannot take daily calcium and vitamin D. • had parathyroid or thyroid surgery (glands located in your neck). • have been told you have trouble absorbing minerals in your stomach or intestines (malabsorption syndrome). • have kidney problems or are on kidney dialysis. • are taking medicine that can lower your blood calcium levels. • plan to have dental surgery or teeth removed. • are pregnant or plan to become pregnant. Prolia may harm your unborn baby. Females who are able to become pregnant: Your healthcare provider should do a pregnancy test before you start treatment with Prolia. You should use an effective method of birth control (contraception) during treatment with Prolia and for at least 5 months after your last dose of Prolia. Tell your doctor right away if you become pregnant while taking Prolia. • are breastfeeding or plan to breastfeed. It is not known if Prolia passes into your breast milk. You and your doctor should decide if you will take Prolia or breastfeed. You should not do both. Tell your doctor about all the medicines you take, including prescription and overthe-counter medicines, vitamins, and herbal supplements. Know the medicines you take. Keep a list of medicines with you to show to your doctor or pharmacist when you get a new medicine. How will I receive Prolia? • Prolia is an injection that will be given to you by a healthcare professional. Prolia is injected under your skin (subcutaneous). • You will receive Prolia 1 time every 6 months. • You should take calcium and vitamin D as your doctor tells you to while you receive Prolia. • If you miss a dose of Prolia, you should receive your injection as soon as you can. • Take good care of your teeth and gums while you receive Prolia. Brush and ﬂoss your teeth regularly. • Tell your dentist that you are receiving Prolia before you have dental work. What are the possible side effects of Prolia? Prolia may cause serious side effects. • See “What is the most important information I should know about Prolia?” • It is not known if the use of Prolia over a long period of time may cause slow healing of broken bones. The most common side effects of Prolia in women who are being treated for osteoporosis after menopause are: • back pain • muscle pain • pain in your arms and legs • bladder infection • high cholesterol Tell your doctor if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of Prolia. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store Prolia if I need to pick it up from a pharmacy? • Keep Prolia in a refrigerator at 36°F to 46°F (2°C to 8°C) in the original carton. • Do not freeze Prolia. • When you remove Prolia from the refrigerator, Prolia must be kept at room temperature [up to 77°F (25°C)] in the original carton and must be used within 14 days. • Do not keep Prolia at temperatures above 77°F (25°C). Warm temperatures will affect how Prolia works. • Do not shake Prolia. • Keep Prolia in the original carton to protect from light. Keep Prolia and all medicines out of the reach of children. General Information about the safe and effective use of Prolia. Medicines are sometimes prescribed for purposes other than those listed in a Medication Guide. Do not use Prolia for a condition for which it was not prescribed. Do not give Prolia to other people, even if they have the same symptoms that you have. It may harm them. You can ask your doctor or pharmacist for information about Prolia that is written for health professionals. What are the ingredients in Prolia? Active ingredient: denosumab Inactive ingredients: sorbitol, acetate, polysorbate 20, Water for Injection (USP), and sodium hydroxide For more information, go to www.Prolia.com or call Amgen at 1-800-772-6436. © 2019 Amgen Inc. All rights reserved. USA-162-81822

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Hidden Valley® Original Ranch® Seasoning Shaker Shake up your recipes with the bold & delicious ﬂavor of Hidden Valley® Original Ranch® Seasoning

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FAMILY KITCHEN Bakeable

Shannon Sarna THE MASTER OF MATZO

A New Jersey cookbook author finds memories and magic in the kitchen. Passover Rainbow Cookies S TORY BY NAN BIALEK

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FAMILY KITCHEN

of a cupcake-baking session with her girls, 7-year-old Ella and 3-year-old Billie. Shannon, a longtime reader of Taste of Home and author of the Modern Jewish Baker cookbook, doesn’t mind a few strays. She considers the time she spends in the kitchen with her children, including her infant son, Jude, to be particularly precious. That time in the kitchen is a tradition she’s carried on from her own childhood. “I remember baking a lot of banana bread, zucchini bread and pudding pie with my mom, and those are very cherished memories,” Shannon says. When her mother passed away, Shannon was just a teen. She began to cook for her younger siblings, and that’s when she started thinking about connecting to her Jewish heritage— particularly when it came to making Jewish food. The first recipe she tried baking on her own was challah, the traditional braided Jewish bread. Since then, she’s come to love the tradition and precision that go into Jewish baking. That’s what inspired her to write Modern Jewish Baker. “I wanted home bakers, and those who had never made challah or babka before, to feel empowered and confident that they could make it at home.” Today, variations on challah account for a hefty portion of the Jewish cooking website The Nosher, where Shannon is editor. She notes that challah is not served during Passover, however, because everything on the table must be free of wheat and yeast. When it comes to Passover recipes, she says, they’re “basically gluten-free baking.” Although matzo meal can be substituted for flour in some recipes, Shannon is partial to making flourless cakes, candies and other sweets for Passover. “And I like to make desserts with nut flours or nut butters,” she says. As with all baking, Shannon can’t stress enough that “ingredients matter and precision is everything.” “The taste and quality of your bake is improved greatly by better ingredients,” she says. “Don’t buy cheap chocolate and don’t buy cheap flour.”

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She puts that special care into her family’s most beloved dessert, rainbow cookies. Traditionally served in synagogues and at Jewish celebrations, rainbow cookies are actually an Italian confection. That’s what Shannon likes about Jewish baking and cooking—they are influenced by many cultures. “Jews are from all over the world, but there’s also a universality,” she says. “Jewish baking looks like so many things.” In the ethnic melting pot of New York’s Lower East Side, Jewish cooks and bakers have adapted dishes from Eastern European, Italian and Irish kitchens. Those recipes were handed down to new generations, just as her family’s kitchen traditions are being passed along to Ella, Billie and Jude. “My husband, Jonathan, loves to cook, too,” Shannon says. Shannon believes cooking and baking help kids grow in confidence and independence, while also drawing the family closer. “There are a lot of demands on parents,” she says, “but being in the kitchen—talking and baking side by side—is a time you can slow down a little bit.” Even if that means sweeping up a few sprinkles.

SHANNON SARNA PHOTOS: DOUG SCHNEIDER PHOTOGRAPHY

OLORFUL SPRINKLES SHIMMY ACROSS THE FLOOR OF SHANNON SARNA’S NEW JERSEY KITCHEN, the sweet fallout

To make these pretty layered cookies, you’ll bake three thin cakes, spread jam between them and coat with smooth melted chocolate. —Shannon Sarna, South Orange, NJ Prep: 35 min. Bake: 10 min./batch + chilling Makes: about 3 dozen 4 large eggs, room temperature 1 cup sugar 4 oz. almond paste, cut into small pieces ¹ ₂ cup stick margarine, softened ¹ ₂ cup almond flour ¹ ₂ cup matzo cake meal ¹ ₂ tsp. salt ¹ ₂ tsp. vanilla extract 6 to 8 drops red food coloring 6 to 8 drops green food coloring ¹ ₄ cup seedless raspberry jam GLAZE

1 cup dark chocolate chips 1 Tbsp. shortening Dash salt

1. Preheat oven to 375°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease parchment. In a large bowl, beat eggs and sugar until thick and lemoncolored, 2-3 minutes. Gradually add almond paste; mix well. Gradually add margarine, almond flour, cake meal, salt and vanilla.

“Ingredients matter and precision is everything.” —SHANNON SARNA

2. Divide the batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread each portion into prepared pans. 3. Bake until a toothpick inserted in the center comes out clean and the edges begin to brown, 10-12 minutes. Cool for 10 minutes before gently removing from pans to wire racks to cool completely. 4. Place red layer on waxed paper; spread with 2 Tbsp. jam. Top with plain layer and remaining jam. Add green layer; press down gently. 5. For glaze, in a microwave, melt chocolate chips, shortening and salt; stir until smooth. Spread half over

green layer. Refrigerate 20 minutes or until set. Turn over onto another piece of waxed paper; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. 6. With a knife, trim edges. Cut into 4 rows; cut each row into 1-in. slices. 1 COOKIE 32 cal., 2g fat (1g sat. fat), 6mg chol., 21mg sod., 4g carb. (3g sugars, 0 fiber), 1g pro. TEST KITCHEN TIPS

For testing purposes only, we used Earth Balance Buttery Sticks. • These are a great dairy-free cookie, but if you’re not keeping kosher or avoiding dairy, you can substitute unsalted butter for the margarine. 1 •

Love baking? Or want to break into it? Join 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 instruction. Join our active community of bakers by taking part in a monthly baking challenge! Our April bake is the Lemon Lover’s Pound Cake that’s brightening up this issue’s cover. Find the recipe on page 49, then head online to ﬁnd helpful how-tos for perfecting the cake at home. It’s just waiting to be shared at any spring gathering!

Find all the details on how to participate at tasteofhome.com/bakeable.

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PORTOBELLO & CHICKPEA SHEET-PAN SUPPER

SHEET-PAN HONEY MUSTARD CHICKEN

ROAST CAULIFLOWER WITH PEPPERONCINI I never enjoyed cauliflower but always wanted to. I tweaked this recipe for many years and finally found the perfect mix of flavors. —Hannah Hicks, Marina del Rey, CA Takes: 30 min. Makes: 6 servings 1 large head cauliflower, broken into florets (about 8 cups) 1 Tbsp. plus 1 tsp. olive oil, divided ¹ ₄ tsp. kosher salt ¹ ₄ tsp. pepper 1 jar (3¹ ₂ oz.) capers, drained and patted dry 1 jar (16 oz.) pepperoncini, drained and coarsely chopped ¹ ₂ cup sliced almonds, toasted 1 Tbsp. sherry vinegar

ROAST CAULIFLOWER WITH PEPPERONCINI

1. Preheat oven to 450°. Place cauliflower in a 15x10x1-in. baking pan. Drizzle with 1 Tbsp. oil, salt and pepper. Roast until tender, stirring halfway, 15-20 minutes. 2. Meanwhile, in a small skillet, heat remaining 1 tsp. oil over medium-high heat. Add the capers; cook and stir until golden brown, 4-6 minutes. Drain on paper towels. 3. Stir pepperoncini, almonds and capers into cauliflower; drizzle with vinegar. Serve immediately. ³ ₄ CUP 122 cal., 7g fat (1g sat. fat), 0 chol., 962mg sod., 11g carb. (3g sugars, 4g fiber), 5g pro.

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SHEET-PAN HONEY MUSTARD CHICKEN This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The lemon-kissed chicken is tender, juicy and so delicious! Denise Browning, San Antonio, TX Prep: 20 min. • Bake: 45 min. Makes: 6 servings 6 bone-in chicken thighs (about 2¹ ₄ lbs.) ³ ₄ tsp. salt, divided ¹ ₂ tsp. pepper, divided 2 medium lemons ¹ ₃ cup olive oil ¹ ₃ cup honey 3 Tbsp. Dijon mustard 4 garlic cloves, minced 1 tsp. paprika ¹ ₂ cup water ¹ ₂ lb. fresh green beans, trimmed 6 miniature sweet peppers, sliced into rings ¹ ₄ cup pomegranate seeds, optional

1. Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with ¹ ₂ tsp. salt and ¹ ₄ tsp. pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the mixture over chicken; reserve remaining for beans. Pour water into pan. Bake 25 minutes. 2. Meanwhile, combine beans, sweet peppers, and remaining sauce, ¹ ₄ tsp. salt and ¹ ₄ tsp. pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds. 1 SERVING 419 cal., 26g fat (6g sat. fat), 81mg chol., 548mg sod., 22g carb. (17g sugars, 2g fiber), 24g pro. SPONSORED

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Continued on page 42 E

ROAST LEMON BUTTER SHRIMP This baked shrimp is a quick weeknight meal that has lots of great flavor! We serve it with jasmine rice, but any rice—or even cooked orzo—would be tasty, too! Anne Ormond, Dover, NH Takes: 30 min. • Makes: 4 servings 6 ¹ ₄ 2 3 1 ¹ ₂ ¹ ₄ 1

Tbsp. unsalted butter, cubed cup Worcestershire sauce garlic cloves, minced Tbsp. lemon juice fresh rosemary sprig tsp. salt tsp. pepper lb. uncooked shrimp (26-30 per lb.), peeled and deveined, tails removed 1 pkg. (8¹ ₂ oz.) ready-toserve jasmine rice 3 Tbsp. heavy whipping cream Hot pepper sauce, optional

1. Preheat oven to 400°. Place the first 7 ingredients in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add shrimp. Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway. Meanwhile, cook rice according to package directions. 2. Discard rosemary; stir in cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce. 1 SERVING 431 cal., 24g fat (14g sat. fat), 196mg chol., 607mg sod., 32g carb. (2g sugars, 1g fiber), 22g pro.

ROAST LEMON BUTTER SHRIMP

PORTOBELLO & CHICKPEA SHEET-PAN SUPPER This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-panroasted vegetables. We enjoy using zucchini or summer squash in the summer, and you can also change up the herbs in the dressing. Elisabeth Larsen, Pleasant Grove, UT Prep: 15 min. • Bake: 35 min. Makes: 4 servings

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¹ ₄ 2 1 ³ ₄ ¹ ₂ ¹ ₄ 1

cup olive oil Tbsp. balsamic vinegar Tbsp. minced fresh oregano tsp. garlic powder tsp. salt tsp. pepper can (15 oz.) chickpeas or garbanzo beans, rinsed and drained 4 large portobello mushrooms (4 to 4¹ ₂ in.), stems and gills removed 1 lb. fresh asparagus, trimmed and cut into 2-in. pieces 8 oz. cherry tomatoes

1. Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 Tbsp. oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes. 2. Brush mushrooms with 1 Tbsp. oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer. 1 MUSHROOM WITH 1 CUP VEGETABLES 279 cal., 16g fat (2g sat.

fat), 0 chol., 448mg sod., 28g carb. (8g sugars, 7g fiber), 8g pro.

VEG OUT! Toasty, fork-tender veggies can really perk up a plate if roasted right. Grab your favorite vegetable, toss the pieces—cut to a similar size and shape—in 1-2 Tbsp. olive oil and the seasonings of your choice, and spread ’em on a sheet pan. Pop it all into a 400˚- 425˚oven for the times listed below. (Psst! The cook time will depend, in part, on how small you cut the veggies.)

ROOT VEGETABLES Potatoes, onions, beets, winter squash, carrots, etc. 30-45 minutes

PORTOBELLO & CHICKPEA SHEET-PAN SUPPER

CRUCIFEROUS VEGETABLES Broccoli, Brussels sprouts, cauliflower, cabbage, etc. 15-25 minutes

SOFT VEGETABLES Bell peppers, tomatoes, zucchini, summer squash, etc. 10-25 minutes

Hover to Buy Now! Taste of Home 15x10in. Non-Stick Metal Baking Sheet $37/3. Or visit tasteofhome .com/cookwithtoh to see our whole cookware/bakeware collection.

THIN VEGETABLES Green beans, asparagus, etc. 10-25 minutes APRIL/MAY 2020

HE ART

HE ALTHY

ROASTED BEETS WITH ORANGE GREMOLATA & GOAT CHEESE

My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I like these roasted beets in the winter, but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, CO Prep: 25 min. • Bake: 55 min. + cooling Makes: 12 servings

ROASTED BEETS WITH ORANGE GREMOLATA & GOAT CHEESE

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3 medium fresh golden beets (about 1 lb.) 3 medium fresh beets (about 1 lb.) 2 Tbsp. lime juice 2 Tbsp. orange juice ¹ ₂ tsp. fine sea salt 1 Tbsp. minced fresh parsley 1 Tbsp. minced fresh sage 1 garlic clove, minced 1 tsp. grated orange zest 3 Tbsp. crumbled goat cheese 2 Tbsp. sunflower kernels

1. Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil

(about 24x12-in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape. 2. When cool to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. ³ ₄ CUP 49 cal., 1g fat (0 sat. fat), 2mg chol., 157mg sod., 9g carb. (6g sugars, 2g fiber), 2g pro. DIABETIC EXCHANGES 1 vegetable. 1

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Spring Fling Dress up Bundt cakes in popular throwback f lavors and take your taste buds to the dance.

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Save your Bundt for a special day. Wait to frost or glaze till the day youâ&#x20AC;&#x2122;ll serve it. After the cake cools, wrap it in plastic, cover securely in foil and freeze for up to 4 months.

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JOIN THE BAKEABLE CHALLENGE, AND MAKE THIS CAKE! SEE PAGE 37 FOR MORE.

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ON THE COVER

Banana Pound Cake

Jelly Doughnut Cake

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. Nancy Zimmerman, Cape May Court House, NJ

Cake. Doughnuts. Now you don’t have to choose! Swap in your favorite jelly flavor for the filling. —Colleen Delawder, Herndon, VA

Prep: 20 min. • Bake: 1¹ ₄ hours + cooling • Makes: 12 servings 3 1 6 1 1¹ ₂ ¹ ₂ 3 ¹ ₄ 1

tsp. plus 3 cups sugar, divided cup butter, softened large eggs, room temperature cup mashed ripe bananas (about 2 medium) tsp. vanilla extract tsp. lemon extract cups all-purpose flour tsp. baking soda cup sour cream

GLAZE

1¹ ₂ cups confectioners’ sugar ¹ ₂ tsp. vanilla extract 3 to 4 tsp. whole milk

1. Grease a 10-in. fluted tube pan. Sprinkle with 3 tsp. sugar; set aside. 2. In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Whisk together flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. 3. Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool cake for 10 minutes before removing from pan to a wire rack to cool completely. 4. In a bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. 1 SLICE 600 cal., 22g fat (13g sat. fat), 138mg chol., 192mg sod., 96g carb. (69g sugars, 1g fiber), 7g pro.

Prep: 25 min. + chilling Bake: 45 min. + cooling Makes: 12 servings 1 2 ¹ ₂ ¹ ₄ ³ ₄ 2 1 2 1 2² ₃ 2¹ ₂ ³ ₄

cup sugar tsp. ground cinnamon tsp. salt tsp. ground nutmeg cup unsalted butter, melted large eggs, room temperature cup 2% milk Tbsp. sour cream Tbsp. vanilla extract cups all-purpose flour tsp. baking powder cup raspberry, strawberry or apple jelly

FROSTING

1 pkg. (8 oz.) cream cheese, softened 1¹ ₂ cups confectioners’ sugar 1 tsp. ground cinnamon ¹ ₂ tsp. vanilla extract

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. 2. Place sugar, cinnamon, salt and nutmeg in a food processor; process 30 seconds. Transfer to a large bowl. Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture. 3. Pour half the batter into prepared pan. Spoon jelly over batter to within ¹ ₂ in. of edges; top with remaining batter. Bake until a toothpick inserted near center of cake comes out clean, 45-50 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. 4. In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving. 1 SLICE 475 cal., 20g fat (12g sat. fat), 83mg chol., 283mg sod., 69g carb. (45g sugars, 1g fiber), 6g pro.

Lemon Lover’s Pound Cake Everyone raves about this pretty, puckery dessert—and it sure doesn’t last very long with my family. —Annettia Mounger, Kansas City, MO Prep: 20 min. • Bake: 55 min. + cooling Makes: 12 servings 1 3 6 5 1 1 3 ¹ ₂ ¹ ₄ 1¹ ₄

cup butter, softened cups sugar large eggs, room temperature Tbsp. lemon juice Tbsp. grated lemon zest tsp. lemon extract cups all-purpose flour tsp. baking soda tsp. salt cups sour cream

ICING

¹ ₄ 2 2¹ ₂ 3 2

cup sour cream Tbsp. butter, softened cups confectioners’ sugar Tbsp. lemon juice tsp. grated lemon zest

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center of cake comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. 3. For icing, in a bowl, beat sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over cake. If desired, top with additional lemon zest. Store in refrigerator. 1 SLICE 658 cal., 26g fat (15g sat. fat), 146mg chol., 286mg sod., 101g carb. (76g sugars, 1g fiber), 8g pro. Learn how to prep your Bundt pan for a ﬂawless ﬁnish every time. Hover your camera here or go to tasteofhome.com/bundtprep.

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No Bundts about it, these special pans create centerpiece-worthy desserts every time. Our Lemon Lover’s Pound Cake and Jelly Doughnut Cake go classic in this pan. ORIGINAL PROCAST BUNDT PAN

$40

Cherry Chocolate Marble Cake

This cake is so delicious—and easy! We love it for breakfast or dessert. —Susan Ober, Franconia, NH

Cherries and chocolate complement each other perfectly in this cake. The marbled effect is easily achieved by layering the two contrasting batters. —Sandra Campbell, Chase Mills, NY

Prep: 20 min. • Bake: 55 min. + cooling Makes: 12 servings 1 2 2 1 1³ ₄ 1 ¹ ₄ 1 1 ¹ ₂ ¹ ₂ 1 1

This pan produced the petals on our Banana Pound Cake. MAGNOLIA BUNDT PAN

$45

The Cherry Chocolate Marble Cake gets the royal treatment. CROWN BUNDT PAN

$50

This pan made our Blueberries & Cream Coﬀee Cake look bloomin’ beautiful. BLOSSOM BUNDT PAN

$40

ALL BUNDT PANS AVAILABLE AT NORDICWARE.COM

cup butter, softened cups sugar large eggs, room temperature tsp. vanilla extract cups all-purpose flour tsp. baking powder tsp. salt cup sour cream cup fresh or frozen unsweetened blueberries cup packed brown sugar cup chopped pecans, optional tsp. ground cinnamon Tbsp. confectioners’ sugar

1. In a large bowl, cream butter and sugar until fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream. Fold in blueberries. 2. Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture. 3. Bake at 350° for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar. NOTE If using frozen blueberries, use without thawing to avoid discoloring the batter. 1 SLICE 428 cal., 20g fat (12g sat. fat), 76mg chol., 233mg sod., 60g carb. (45g sugars, 1g fiber), 4g pro.

Prep: 20 min. Bake: 1¹ ₄ hours + cooling Makes: 12 servings 1 2 3 6 6 1 3³ ₄ 2¹ ₄ ³ ₄ 1¹ ₂ ³ ₄

cup butter, softened cups sugar large eggs, room temperature Tbsp. maraschino cherry juice Tbsp. water tsp. almond extract cups all-purpose flour tsp. baking soda tsp. salt cups sour cream cup chopped maraschino cherries, drained ³ ₄ cup chopped walnuts, toasted 3 oz. unsweetened chocolate, melted Confectioners’ sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add cherry juice, water and extract; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. 2. Divide batter in half. To 1 portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half the chocolate mixture. Repeat layers. 3. Bake at 350° until a toothpick inserted near the center comes out clean, about 1¹ ₄ hours. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. 1 SLICE 606 cal., 31g fat (16g sat. fat), 94mg chol., 544mg sod., 74g carb. (39g sugars, 3g fiber), 9g pro. 1

A Brief Bundt History 1946: H. David Dalquist Sr. founds the company we know today as Nordic Ware.

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1949: A Minnesota Jewish women’s group asks Dalquist to make a pan with a hole in the center so they can make “bund” cakes. (“Bund” means “gathering” in German.)

1966: Ella Helfrich of Houston, Texas, submits her Tunnel of Fudge cake, made in a Bundt pan, to the Pillsbury Bake-Off. She wins second prize. A Bundt craze is born.

NORDIC WARE LOGO, PANS: NORDIC WARE

IT’S ALL ABOUT THE PAN

Blueberries & Cream Coffee Cake

“This coffee cake is a Saturday morning tradition my boys grew up with.” —Susan Ober

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RIPE AND RUBY ITâ&#x20AC;&#x2122;S TIME TO THINK BEYOND PIE. THIS YEAR, GIVE GORGEOUS RHUBARB A TASTY TWIST WITH THIS COLLECTION OF SWEET AND SAVORY GEMS.

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Rhubarb Chutney This tangy-sweet chutney is among our favorite condiments. We love it served with pork or chicken, but it brightens up almost anything! —Jan Paterson, Anchorage, AK

Takes: 20 min. • Makes: about 3 cups ³ ₄ ¹ ₃ 1 ³ ₄ ¹ ₂ ¹ ₂ ¹ ₄ ¹ ₈ 4

cup sugar cup cider vinegar Tbsp. minced garlic tsp. ground ginger tsp. ground cumin tsp. ground cinnamon tsp. crushed red pepper flakes to ¹ ₄ tsp. ground cloves cups coarsely chopped fresh or frozen rhubarb, thawed ¹ ₂ cup chopped red onion ¹ ₃ cup golden raisins 1 tsp. red food coloring, optional

Rhubarb Chutney

1. In a large saucepan, combine the

sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. 2. Add the rhubarb, onion and raisins. Cook and stir over medium heat until the rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in red food coloring if desired. Cool completely. Store in the refrigerator. ¹ ₄ CUP 75 cal., 0 fat (0 sat. fat), 0 chol., 3mg sod., 19g carb. (17g sugars, 1g fiber), 1g pro. TEST KITCHEN TIPS

During the simmering process, the vinegar aroma will be very pungent. So do it in a well-ventilated area. • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. •

Try this chutney as an appetizer spooned over toasted baguette slices with a schmear of cream cheese. TASTEOFHOME.COM APRIL/MAY 2020

“My husband isn’t a big rhubarb lover, and even he raves about this chicken!” Rachel Beach

Rhubarb Beef RECIPE ON P.58

Honey-Rhubarb Chicken RECIPE ON P.58

Pork Chops with Rhubarb RECIPE ON P.58

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“When I bring this to church potlucks, people always line up for a piece.” Bonnie Krogman

Strawberry-Rhubarb Upside-Down Cake RECIPE ON P.58

Re-create this beauty! Slice fresh rhubarb into 3-in. pieces. Arrange the slices horizontally and vertically in the bottom of a 13x9-in. pan, creating a grid of 12 alternating squares. TASTEOFHOME.COM APRIL/MAY 2020

“To tell you the truth, I’m not sure how well this crumble keeps— we usually eat it all in a day!” Linda Enslen Rhubarb Crumble

Rhubarb Crumble You can make this crumble using all rhubarb, but the apples and strawberries make it stand out. —Linda Enslen, Schuler, AB

Prep: 20 min. • Bake: 40 min. Makes: 8 servings 3 cups sliced fresh or frozen rhubarb (¹ ₂-in. pieces) 1 cup diced peeled apples ¹ ₂ to 1 cup sliced strawberries

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¹ ₃ ¹ ₂ ¹ ₂ 1 ¹ ₄ 4 ² ₃ ² ₃

cup sugar tsp. ground cinnamon cup all-purpose flour tsp. baking powder tsp. salt Tbsp. cold butter cup packed brown sugar cup quick-cooking oats Vanilla ice cream, optional

1. Combine rhubarb, apples and

strawberries; spoon into a greased 8-in. square baking dish. Combine

sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. 2. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the brown sugar and oats. Sprinkle over rhubarb mixture. 3. Bake at 350° until lightly browned, 40-50 minutes. Serve warm or cold, with a scoop of ice cream if desired. 1 PIECE 227 cal., 6g fat (4g sat. fat), 15mg chol., 191mg sod., 41g carb. (29g sugars, 2g fiber), 2g pro. Continued on page 58 E

Rhubarb Beef My daughter went on a trip around the world and brought home this recipe from Iran. I’ve served it often to many of my friends, and they always seem to savor its different, delightfully zingy taste. —Bertha Davis, Springfield, MO

Prep: 10 min. • Cook: 2¹ ₄ hours Makes: 6 servings 2 to 2¹ ₂ lbs. beef stew meat, cut into 1-in. cubes 2 Tbsp. butter 2 large onions, chopped 1 tsp. saffron 1 can (10¹ ₂ oz.) beef broth 1 cup water ¹ ₄ cup lemon juice ¹ ₄ cup chopped fresh parsley 1¹ ₂ tsp. dried mint 2 tsp. salt ¹ ₄ tsp. pepper 2 to 3 cups sliced fresh or frozen rhubarb Hot cooked rice Fresh mint leaves, torn

In a Dutch oven, brown the beef in butter. Remove meat from pan; drain all but 2 Tbsp. drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add the rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint. 1 CUP 287 cal., 15g fat (6g sat. fat), 104mg chol., 1072mg sod., 8g carb. (5g sugars, 2g fiber), 30g pro.

Honey-Rhubarb Chicken The sauce on this chicken is like a sweet-tart spin on teriyaki. It’s just perfect for bringing to a spring potluck. Everyone who’s tried it raves about it! —Rachel Beach, Whitley City, KY

Prep: 30 min. • Bake: 35 min. Makes: 6 servings 1¹ ₄ 1 1 1

cups all-purpose flour Tbsp. poultry seasoning large egg cup 2% milk

APRIL/MAY 2020 TASTEOFHOME.COM

1 broiler/fryer chicken (3 to 4 lbs.), cut up ¹ ₄ cup canola oil

1 Tbsp. honey ¹ ₈ tsp. ground cinnamon 1¹ ₂ tsp. minced fresh parsley

HONEY-RHUBARB SAUCE

¹ ₄ 1³ ₄ ¹ ₂ ¹ ₂ 3 1¹ ₂

cup cornstarch cups cold water, divided cup packed brown sugar cup honey Tbsp. soy sauce cups chopped fresh or frozen rhubarb 2 Tbsp. chopped onion 2 garlic cloves, peeled

1. Preheat oven to 400°. Combine

flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, in flour mixture, then in egg mixture; coat again with flour mixture. 2. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish. 3. For sauce, combine cornstarch and 1¹ ₂ cups cold water in a large saucepan until smooth; stir in the brown sugar, honey and soy sauce. Pulse the rhubarb, onion, garlic and remaining ¹ ₄ cup water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken. 4. Bake, uncovered, until a thermometer in a thigh reads 170°, 35-40 minutes. 1 SERVING 639 cal., 25g fat (5g sat. fat), 114mg chol., 565mg sod., 70g carb. (43g sugars, 2g fiber), 34g pro.

Pork Chops with Rhubarb A quick rhubarb sauce makes these tender chops extra special. I like it on the tangy side, but you can always add more honey to sweeten up the fruity sauce a bit if it’s too puckery for your family. —Bonnie Bufford, Nicholson, PA

Takes: 25 min. • Makes: 2 servings 1 Tbsp. all-purpose flour Salt and pepper to taste 2 bone-in pork loin chops (¹ ₂ to ³ ₄ in. thick) 2 Tbsp. butter ¹ ₂ lb. fresh or frozen rhubarb, chopped

In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley. 1 PORK CHOP 390 cal., 19g fat (7g sat. fat), 111mg chol., 82mg sod., 17g carb. (10g sugars, 2g fiber), 38g pro.

Strawberry-Rhubarb Upside-Down Cake I make this colorful dessert often in the spring and summer when fresh rhubarb is abundant. Everyone comments about how deliciously unique it is. It may have simple ingredients, but the result is striking! —Bonnie Krogman, Thompson Falls, MT

Prep: 15 min. Bake: 40 min. + cooling Makes: 12 servings 5 cups sliced fresh or frozen rhubarb, thawed and drained 1 pkg. (6 oz.) strawberry gelatin ¹ ₂ cup sugar 2 cups miniature marshmallows 1 pkg. white or yellow cake mix (regular size) Whipped topping, optional 1. Place the rhubarb in a greased

13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. 2. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired. 1 SLICE 353 cal., 9g fat (2g sat. fat), 47mg chol., 359mg sod., 65g carb. (44g sugars, 2g fiber), 5g pro. 1

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Debâ&#x20AC;&#x2122;s simple, stunning recipes have made Smitten Kitchen a success, but her funny, warm stories behind each make readers feel at home.

Of course, those people aren’t huddled next to her—they’re the dedicated followers of her cooking blog, Smitten Kitchen. Photos of homemade Fig Newtons, sesame seedsprinkled breakfast buns, cream of mushroom soup and cheesy baked pasta are a sampling of her Instagram posts. These tempting dishes aren’t just made to feed the camera and her followers, they’re the real meals Deb serves herself and her family. Cooking in a tiny NYC kitchen means Deb doesn’t feature elaborate recipes that require an armful of equipment on her blog. The small space is a constant reminder that if she can make dinner without too much clutter, so can the engaged readers who cook her recipes in their own homes. “Deb, there is no way I was going to take out a second pan there” is a typical comment from an audience accustomed to delicious recipes that are still practical on a weeknight. Comments like that have been fueling Smitten Kitchen since Deb started it in 2006 as a project she thought would last about six months. “But that’s not what happened... people showed up, and the more questions they asked, the more I wanted to learn things to answer them,” she says. She’s not a trained chef— she’s completely self-taught, and she’s learned alongside her readers over the years. During that time, her family has grown, too. First came her son, who “eats most things,” then a daughter, who, “practically speaking, eats nothing.”

From her small kitchen, Deb preps, cooks, serves and photographs every dish you’ll ﬁnd on her blog.

When she and her husband, Alex, entered “two-kid land,” she was worried. “I’ve found from listening to other people that this is where cooking stops being fun.” In order to preserve the joy in creating recipes, taking pictures and writing (yes, Deb is a total one-woman show!) she made an unexpected choice: to keep cooking what she likes instead of making meals that will satisfy the whole family. The challenges don’t phase her. “If three-quarters of us are eating it, I consider it a success.” When possible, Deb leans on seasonal ingredients—like the snappy asparagus that stars in her Asparagus & Egg Salad with Walnuts & Mint, a recipe she developed with spring dreams in mind—even though sometimes Mother Nature has other plans. “It snowed here in April, and I just gave up,” she says. Because she couldn’t wait until asparagus popped up at the farmers market, she improvised. “The grocery store was the greenest place I knew then,

and I couldn’t imagine a more perfect use of what was there.” Try her recipe on toast or on crackers—or by the spoonful— and you’ll ﬁnd the spring magic Deb dreamed of, too. TASTEOFHOME.COM APRIL/MAY 2020

I found this asparagus egg salad recipe while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. That brisket was instantly relegated to a side dish. —Deb Perelman, New York, NY Makes: 4 servings 4 large eggs, cold ¹ ₂ cup grated Parmesan cheese ¹ ₂ cup finely chopped walnuts, toasted 1 tsp. grated lemon zest 1 tsp. kosher salt ¹ ₂ tsp. coarsely ground pepper ¹ ₂ tsp. crushed red pepper flakes 1 lb. fresh asparagus, trimmed ¹ ₄ cup fresh lemon juice ¹ ₄ cup lightly packed fresh mint leaves, chopped ¹ ₄ cup olive oil, preferably extra virgin

1. In a saucepan, bring to a boil enough water to cover eggs by an inch. Gently add the eggs; reduce heat and simmer 8¹ ₂ minutes. Transfer eggs to a bowl of ice water. Let stand at least 10 minutes. 2. In a large bowl, combine Parmesan, walnuts, lemon zest, salt, pepper and red pepper flakes. Stir to combine. 3. Thinly slice asparagus on a sharp angle; add asparagus and lemon juice to Parmesan mixture and toss to combine. Taste and adjust the flavors to your preference with additional seasoning or lemon juice. Add mint and olive oil and toss; adjust seasoning again. 4. Peel eggs. Cut in half, then each half into 6 to 8 chunks. Add to asparagus mixture and gently stir just to combine. 5. Eat as is, or scoop onto 6 to 8 toasts or 3 large matzo sheets, halved into 6 more-manageable toasts. 1 SERVING 349 cal., 31g fat (6g sat. fat), 195mg chol., 740mg sod., 8g carb. (2g sugars, 2g fiber), 13g pro. DEB’S TIPS

When adjusting the seasoning before adding the eggs, go a little bit heavy so the flavors don’t disappear once you add the eggs. • I always adjust red pepper flakes to taste; when I’m making this for kids, I use half the amount or leave it out. 1 •

Get to know Deb more, and ﬁnd her favorite recipes at smittenkitchen.com.

APRIL/MAY 2020 TASTEOFHOME.COM

Asparagus & Egg Salad with Walnuts & Mint

TASTEOFHOME.COM APRIL/MAY 2020

Tasty 10

WHAT’S CRACKIN’? Hip, hip, hooray! It’s the Easter buffet! Bring these twists on a classic and get ready for a devilishly good time.

Italian Deviled Eggs Stir together 3 Tbsp. mayo, ¼ tsp. each dried basil and oregano, and ¹ ₈ tsp. each salt and pepper. Top with Parmesan and fresh oregano leaves.

BUILD THESE BITES!

Asian Deviled Eggs

Mix up 3 Tbsp. mayo, ¼ tsp. soy sauce, ¼ tsp. ginger, ¹ ₈ tsp. each salt and pepper, and ¹ ₈ tsp. chili sauce. Top with chopped green onion and black sesame seeds.

Hard-boil 6 large eggs. Cut in half. Remove yolks; set aside egg whites and 4 yolks (save remaining 2 yolks for another use). Mash the 4 yolks; add mix-ins. Stuff into egg whites.

Curried Deviled Eggs Buffalo Deviled Eggs Combine 3 Tbsp. mayo, 2 Tbsp. blue cheese, 1 Tbsp. chopped celery, 1 tsp. Louisiana-style hot sauce, and ¹ ₈ tsp. each salt and pepper. Garnish with celery, blue cheese bits and hot sauce.

APRIL/MAY 2020 TASTEOFHOME.COM

Stir up 3 Tbsp. mayo, 2 Tbsp. hummus, ¹ ₂ tsp. curry powder, ¹ ₈ tsp. each salt and pepper, and a dash cayenne. Top with toasted pine nuts, cayenne and curry powder.

Chutney Deviled Eggs Bloody Mary Deviled Eggs Combine 3 Tbsp. mayo, 1 Tbsp. tomato juice, ¾ tsp. horseradish, ¼ tsp. hot pepper sauce, and ¹ ₈ tsp. each salt and pepper. Crumble bacon on top.

Mix 3 Tbsp. mayo, 2 Tbsp. mango chutney, 1 Tbsp. chopped green onion, and ¹ ₈ tsp. each salt and pepper. Sprinkle with chopped cashews and paprika.

Southwest Deviled Eggs Mix up 3 Tbsp. mayo, 1 Tbsp. salsa, ½ tsp. chili powder, ¼ tsp. cumin, and ¹ ₈ tsp. each salt and pepper. On top, layer jalapeno slices and grilled corn cut off the cob.

Guacamole Deviled Eggs Combine 3 Tbsp. mayo, 2 Tbsp. mashed avocado, 1 tsp. minced cilantro, ½ tsp. lime zest, ½ tsp. lime juice, and ¹ ₈ tsp. each salt and pepper. Top with pico de gallo.

Herbed Deviled Eggs Mix up 3 Tbsp. mayo, 2 tsp. minced chives, 1 tsp. dried parsley, ¼ tsp. dried tarragon, and ¹ ₈ tsp. each salt and pepper. Add fresh dill and minced chives on top.

Crab Cake Deviled Eggs Combine 3 Tbsp. mayo, 2 Tbsp. crabmeat, 1 Tbsp. minced red pepper, 2 tsp. sweet pickle relish, ½ tsp. seafood seasoning, and ¹ ₈ tsp. each salt, pepper and celery seed. Garnish with red pepper.

TASTEOFHOME.COM APRIL/MAY 2020

It’s Caravan’s Grand Canyon, Bryce & Zion! 2020 Is Your Year to Go. Visit Caravan.com, Call 1-800-CARAVAN

Grand Canyon, Bryce & Zion 8-Day Tour +$tax, 1595 fees. USD Sedona, Lake Powell & Monument Valley

ee the greatest national parks of America’s Southwest on a fully guided tour with Caravan. Spend 2-nights each at Zion and the Grand Canyon! Day 1 Phoenix, Arizona Your adventure begins in Phoenix, Arizona. Welcome briefing. Day 2 Sedona, Grand Canyon Visit the artist colony of Sedona. Free time to explore galleries, shops, and restaurants. Arrive at the Grand Canyon for a relaxing two night stay. Your lodge is inside the park, near the South Rim. Day 3 Grand Canyon Park Entire day to explore the beauty of the Grand Canyon, one of the seven natural wonders of the world. Best of all, you will enjoy two opportunities to see Grand Canyon sunsets and sunrises.

Continue to Zion National Park. Stay two nights at the only lodging inside the park, Zion Lodge. Day 7 Zion National Park Enjoy a private tram tour of Zion Park. See a wonderland of rock monoliths. Zion is a geological showplace with sandstone cliffs among the highest in the world. Farewell dinner tonight. Day 8 Zion Park to Las Vegas To Las Vegas, Nevada. Enjoy a brief sightseeing drive of the dazzling Las Vegas strip. Arrive at Las Vegas airport. Thanks for vacationing with Caravan! Full Itinerary at Zion Bryce Monument 2-Nts Park Lodge Valley Cruise Jeep Ride Las Vegas

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Grand Canyon Day 4 Monument Valley 2-Nts Park Lodge Visit a Navajo and Hopi Trading Sedona Post. Shop for Hopi Kachina dolls, Phoenix fine Native American jewelry, and Daystop Overnight Tour Starts Here handicrafts. Enjoy a Navajo guided jeep tour of Monument Valley. Hotels - listed by day Then, to Lake Powell Resort for a 1 Phoenix, AZ Doubletree Suites relaxing two night stay. 2, 3 Grand Canyon Park Lodges:

Day 5 Lake Powell, Cruise Enjoy a scenic boat cruise through Lake Powell’s Antelope Canyon, lined with rich red sandstone walls. The rest of the day is at leisure to enjoy your resort. Day 6 Bryce Canyon Park Visit Bryce Canyon. See the Bryce “Hoodoos,” fantastic red, orange, and pink limestone spirals.

Thunderbird, Maswik, Kachina 4, 5 Lake Powell Lake Powell Resort 6, 7 Zion Park Zion Park Lodge

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TEST KITCHEN

INSIDER Secrets • Favorites • Contest Winners

Vanilla Cake Those soft, velvety layers. That rich and creamy frosting. Any way you slice it, this is the only vanilla cake you’ll ever need. TASTEOFHOME.COM APRIL/MAY 2020

TEST KITCHEN INSIDER

DISHING WITH

Maggie Knoebel

TOH Culinary Assistant

This really is a cake perfect for any occasion. I bake so many layer cakes professionally and for fun—this one is delicious and sturdy enough to hold a mountain of luscious buttercream. The texture is dense but fluffy, and so incredibly moist. I love its strong vanilla flavor—it tastes like an expensive cake from a fancy bakery but is super easy to make!

Best Vanilla Cake Prep: 20 min. + standing Bake: 30 min. + cooling Makes: 16 servings 1¹ ₂ 1 1 4 2¹ ₂ 4¹ ₂ 2 1 ¹ ₄ 6

cups sour cream Tbsp. vanilla bean paste Tbsp. vanilla extract cups cake flour cups sugar tsp. baking powder tsp. salt cup unsalted butter, softened cup canola oil large egg whites, room temperature 2 large eggs, room temperature

oil; beat until the mixture is crumbly. Add egg whites, 1 at a time, beating well after each addition. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream mixture just until combined. 3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Frost cake as desired. 1 SLICE WITHOUT BUTTERCREAM

399 cal., 16g fat (8g sat. fat), 54mg chol., 462mg sod., 59g carb. (32g sugars, 1g fiber), 5g pro.

Best Vanilla Buttercream 1. Preheat oven to 350°. In a small bowl, mix sour cream, vanilla paste and vanilla extract until combined. Let stand 10 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. 2. Sift the cake flour, sugar, baking powder and salt together twice into a large bowl. Add butter and canola

APRIL/MAY 2020 TASTEOFHOME.COM

Prep: 30 min. + cooling • Makes: 5 cups 6 ¹ ₄ 1 1 6

oz. white baking chips cup heavy whipping cream Tbsp. vanilla bean paste Tbsp. vanilla extract large egg whites, room temperature

1¹ ₂ ¹ ₂ ¹ ₂ 2

cups sugar tsp. cream of tartar tsp. salt cups unsalted butter, cubed

1. In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla paste and extract. Set aside to cool slightly. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes. 2. Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in the cooled baking chip mixture until blended. 2 TBSP. 144 cal., 11g fat (7g sat. fat), 27mg chol., 43mg sod., 10g carb. (10g sugars, 0 fiber), 1g pro.

“This cake is so versatile! I recently made a version where I added lemon zest and filled the layers with raspberries and lemon curd. It was a big hit!” Smooth as Chocolate White Baking Chips

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Cake Leveler, Small $8 wilton.com

TASTEOFHOME.COM APRIL/MAY 2020

TEST KITCHEN INSIDER Turn leftover ham into two more yummy dinners later!

ire

cto

RECIPES P.28

ra h

F ar m er T O H C ,

ar ulin

ASK SARAH

WHAT SHOULD I LOOK FOR WHEN BUYING A HAM THIS EASTER? Ham comes in three styles: fresh, country and city. Fresh (uncured, uncooked) and country hams (dry cured, uncooked) are harder to find. City hams (cured in saltwater and usually cooked) are the easiest to find and prep. Let’s take a look at the most popular styles of city hams.

Cherry-Almond Ham Glaze In a saucepan, combine one 12-oz. jar cherry preserves, ¹ ₄ cup vinegar, 2 Tbsp. corn syrup and ¹ ₄ tsp. each cinnamon, cloves and nutmeg. Bring to a boil. Reduce heat; simmer for 2 minutes, stirring frequently. Stir in ¹ ₃ cup slivered almonds. 2 TBSP. 98 cal., 2g fat (0 sat. fat), 0 chol., 4mg sod., 22g carb. (19g sugars, 0 fiber), 1g pro. Makes 12 servings. —Julie Sterchi, Campbellsville, KY

HOW TO CHOOSE A CITY HAM Whether you go boneless or bone-in, watch the label for “Ham,” “Ham with natural juices,” “Ham, water added” or “Ham and water product.” Hams with less water have a stronger flavor and more natural texture.

BONELESS

BONE-IN

Flavor On the milder side. When choosing a boneless ham, note the water content on the label. If it reads “water added,” the flavor will be milder. Look for “ham with natural juices”on the label for a more robust ham flavor.

Flavor Rich and hammy. BONUS: Leftover ham bones boost flavor in soups, cooked greens and more! Carving Skill Level Depends on whether you choose shank or butt cut. Shank vs. Butt Cut Shank cuts have one bone to carve around—pretty simple—and the meat is fairly lean. Butt cuts have an angled bone, but carving isn’t too tricky. This meat is more tender and fattier, lending a richer flavor. Affordability A bit pricier than boneless. How much to buy? Plan for ¾ to 1 pound per person.

Carving Skill Level Super simple! There’s no bone to maneuver around, so carving is as simple as slicing bread. Affordability Boneless hams tend to be easier on the wallet than purchasing bone-in. How much to buy? Plan for ½ pound of boneless ham per person.

SPIRAL HAM Generations of meat carvers have struggled to carve ham around the bone. But in the 1940s, all that changed when Harry Hoenselaar invented the spiral-slicing machine. It holds ham while an oscillating blade makes thin cuts into the meat around the bone. Now, spiral ham—precooked, precut city ham—is a heat-and-serve Easter classic.

APRIL/MAY 2020 TASTEOFHOME.COM

CONTEST

First Place

Second Place

Mom’s Pickled Carrots

Comforting Tuna Patties

Generational Gems Eleven winning cooks share their most cherished heirloom recipes that you’ll want to pass down, too.

Third Place Mom-Mom Bessie’s Coconut Molasses Pie

And…

TASTEOFHOME.COM APRIL/MAY 2020

CONTEST

Grand Prize Russian Potato Salad

GALA McGAUGHEY Grand Prize Winner WHAT INSPIRED YOU TO SUBMIT THIS ROSY SIDE DISH? Russian potato salad has been a fixture at my family gatherings as far back as I can remember. When my grandmother passed away at 96, I started making it for the family for holidays, and it became an homage to her. WHAT IS THE FIRST RECIPE YOU REMEMBER COOKING? The first dish I remember making was ikra, or poor man’s caviar, which includes eggplant, tomatoes and onions. I would cry while cutting the onions, which made my grandmother laugh. WHAT ARE SOME OTHER FAVORITE RECIPES YOU RECEIVED FROM MOM OR GRANDMA? There’s my mother’s fresh cranberry mold that everyone looks forward to for Thanksgiving, of course. Plus, her spinach salad with strawberries and candied pecans is my go-to for a summer gathering. And that ikra is something my grandmother often made as I was growing up, so I now make it for my family. WHAT WAS YOUR GRANDMA’S BEST PIECE OF CULINARY ADVICE? It sounds cliche, but my grandmother’s adage was that the first ingredient in every dish is love. Also, she didn’t worry about specific measurements of each ingredient—simply taste at every step along the way.

APRIL/MAY 2020 TASTEOFHOME.COM

Grand Prize

Russian Potato Salad This traditional Russian potato salad recipe comes from my grandmother, who had originally written it down in Russian. She translated it for me when I was a teenager. —Gala McGaughey, Berryville, VA Prep: 30 min. Cook: 10 min. + chilling Makes: 16 servings 5 lbs. potatoes, peeled and cubed (about 8 cups) ¹ ₃ cup sugar ¹ ₃ cup cider vinegar ¹ ₄ cup canola oil 1 can (14¹ ₂ oz.) sliced carrots, drained 1 medium onion, chopped 2 jars (16 oz. each) pickled whole beets, drained and chopped 1 cup chopped celery ¹ ₂ cup chopped sweet pickles ¹ ₂ cup chopped dill pickles 1 cup mayonnaise 1 tsp. salt ¹ ₂ tsp. pepper

1. Place the potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl. 2. Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until the sugar is dissolved; pour over the hot potatoes. Cool to room temperature. 3. In a large skillet, heat canola oil over medium-high heat. Add carrots and the onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into the potato mixture. Refrigerate, covered, until chilled. ³ ₄ CUP 269 cal., 14g fat (2g sat. fat), 1mg chol., 455mg sod., 35g carb. (15g sugars, 3g fiber), 2g pro. test kitchen tip It’s easy to make this recipe sugar-free. Simply use no-sugar-added sweet gherkins and beets, and substitute Splenda for the sugar.

First Place

Mom’s Pickled Carrots My mother is the only other person I’ve known to make this recipe. In fact, when I take it to potlucks or picnics, no one has ever heard of pickled carrots. But once they try them, they’re hooked. You can snack on them whole, or slice them crosswise and then serve on sandwiches, tacos or salads. —Robin Koble, Fairview, PA Mom’s Pickled Carrots

Prep: 15 min. + chilling Cook: 20 min. • Makes: 6 cups 2 lbs. carrots, cut lengthwise into ¹ ₄-in.-thick strips ¹ ₂ 1 cups sugar 1¹ ₂ cups water 1¹ ₂ cups cider vinegar ¹ ₄ cup mustard seed 3 cinnamon sticks (3 in.) 3 whole cloves

Comforting Tuna Patties

1. Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisptender, 3-5 minutes. Drain. Transfer to a large bowl. In another saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend. 2. Transfer mixture to jars. Cover and refrigerate up to 1 month. ¹ ₄ CUP 14 cal., 0 fat (0 sat. fat), 0 chol., 125mg sod., 3g carb. (0 sugars, 0 fiber), 1g pro. Second Place

Comforting Tuna Patties My grandmother and mother made these tuna patties on Fridays during Lent. I’m not the biggest fan of tuna, but it’s perfect in this dish. Ann Marie Eberhart, Gig Harbor, WA Prep: 25 min. + chilling Cook: 5 min./batch Makes: 6 servings 2 3 1 1

Tbsp. butter Tbsp. all-purpose flour cup evaporated milk pouch (6.4 oz.) light tuna in water

¹ ₃ cup plus ¹ ₂ cup dry bread crumbs, divided 1 green onion, finely chopped 2 Tbsp. lemon juice ¹ ₂ tsp. salt ¹ ₄ tsp. pepper Oil for frying

1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat. Transfer to a small bowl; cool. 2. Stir in tuna, ¹ ₃ cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, for at least 30 minutes.

3. Place the remaining ¹ ₂ cup dry bread crumbs in a shallow bowl. Drop ¹ ₃ cup tuna mixture into the crumbs. Gently coat and shape into a ¹ ₂-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels. FREEZE OPTION Freeze the cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through. 1 TUNA PATTY 255 cal., 17g fat (5g sat. fat), 34mg chol., 419mg sod., 15g carb. (5g sugars, 1g fiber), 10g pro.

TASTEOFHOME.COM APRIL/MAY 2020

CONTEST Mom-Mom Bessie’s Coconut Molasses Pie

Apricot Mud Hen Cake Bars

Third Place

Mom-Mom Bessie’s Coconut Molasses Pie I’m the keeper of my husband’s grandmother’s handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. Susan Bickta, Kutztown, PA Prep: 10 min. • Bake: 55 min. + cooling • Makes: 8 servings 1 1 ¹ ₂ ¹ ₂ 2 ¹ ₄ 2 ¹ ₄ 1¹ ₂ 1

cup packed light brown sugar cup sour cream cup dark corn syrup cup dark molasses large eggs, room temperature, lightly beaten cup 2% milk Tbsp. all-purpose flour tsp. baking soda cups sweetened shredded coconut frozen deep-dish pie crust Whipped cream, optional

Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into pie crust. Cover

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the edge loosely with foil. Bake pie until center is set, 45-55 minutes. Remove foil. Cool on a wire rack. If desired, serve with whipped cream. 1 PIECE 486 cal., 19g fat (10g sat. fat), 54mg chol., 243mg sod., 80g carb. (66g sugars, 1g fiber), 5g pro. test kitchen tip For less molasses flavor, substitute ¹ ₂ cup additional dark corn syrup in place of the dark molasses.

Apricot Mud Hen Cake Bars These mud hen bars have been in my family for generations. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens’ eggs. Kristine Chayes, Smithtown, NY Prep: 20 min. Bake: 30 min. + cooling Makes: 24 servings ³ ₄ cup butter, softened ¹ ₃ cup sugar 2 large egg yolks, room temperature 1 tsp. vanilla extract 1¹ ₂ cups all-purpose flour ¹ ₈ tsp. salt

MERINGUE

2 large egg whites, room temperature ¹ ₈ tsp. cream of tartar ¹ ₃ cup sugar ³ ₄ cup finely chopped pecans 1 cup apricot preserves

1. Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, 1 at a time, beating after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. 2. For meringue, with clean beaters, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans. 3. Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers. 1 PIECE 163 cal., 9g fat (4g sat. fat), 31mg chol., 69mg sod., 21g carb. (12g sugars, 1g fiber), 2g pro.

This crepe recipe has been passed down through many generations in my family. —Andrea Price, Grafton, WI Prep: 30 min. + chilling Cook: 50 min. • Makes: 6 servings 3 3¹ ₄ 2 1 1

large eggs cups 2% milk cups all-purpose flour tsp. salt tsp. baking powder

FILLING

3 Tbsp. butter, divided 1 cup frozen peas and carrots (about 5 oz.), thawed ¹ ₂ cup chopped onion 3 Tbsp. all-purpose flour 1 cup 2% milk 1 cup chicken broth 2 cups chopped cooked turkey ¹ ₂ tsp. salt ¹ ₂ tsp. minced fresh thyme or ¹ ₄ tsp. dried thyme ¹ ₈ tsp. pepper

1. In a large bowl, whisk eggs and milk. In another bowl, mix flour, salt and baking powder; add to the egg mixture and mix well. Refrigerate, covered, 1 hour.

Turkey Crepes

2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir the batter. Fill a ¹ ₄-cup measure with batter; pour into center of pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until top appears dry; turn crepe over and cook until the bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. (When cool, stack between pieces of waxed paper or paper towels.) 3. For the filling, in a large saucepan, heat 2 Tbsp. butter over medium heat. Add the peas and carrots and onion; cook and stir until onion is tender, 8-10 minutes. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until thickened, 5-8 minutes. Stir in the remaining ingredients; heat through. 4. Spread ¹ ₄ cup filling down the center of each crepe; fold sides and ends over filling and roll up. Wipe out skillet. In batches, heat the remaining 1 Tbsp. butter over medium heat. Cook the crepes until golden brown, 2-4 minutes on each side. 2 FILLED CREPES 434 cal., 14g fat (7g sat. fat), 170mg chol., 1063mg sod., 47g carb. (9g sugars, 2g fiber), 28g pro.

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Turkey Crepes

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CONTEST Apricot Ice Cream Soda This ginger ale float recipe came from my husband’s aunt, who was born in the early 1900s. It’s a delightful drink. Joan Hallford, North Richland Hills, TX Prep: 20 min. + freezing Makes: 4 servings 2 cans (15 oz. each) apricot halves, drained ² ₃ cup sugar 2 Tbsp. lemon juice 1 cup heavy whipping cream, whipped 2 cups ginger ale, chilled

Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to an 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve sodas immediately. 1 SERVING 554 cal., 22g fat (14g sat. fat), 68mg chol., 34mg sod., 92g carb. (88g sugars, 3g fiber), 3g pro.

Apricot Ice Cream Soda

Cornish Pasties

Cornish Pasties My Great-Aunt Gladys was from a small town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating them. Serve with a green salad to make a wonderful meal. —Verna Hainer, Pueblo, CO Prep: 30 min. + chilling Bake: 50 min. • Makes: 8 servings 3 1¹ ₂ ³ ₄ 1 8

cups all-purpose flour tsp. salt tsp. baking powder cup shortening to 10 Tbsp. ice water

FILLING

1 lb. beef top round steak, cut into ¹ ₂-in. pieces ¹ ₂ 1 cups finely chopped onion 1¹ ₂ cups cubed peeled potatoes (¹ ₂-in. cubes) 1¹ ₂ cups chopped peeled turnips (¹ ₂-in. cubes) 1 tsp. salt ¹ ₄ tsp. pepper 4 Tbsp. butter ¹ ₂ cup evaporated milk, optional Ketchup

APRIL/MAY 2020 TASTEOFHOME.COM

1. In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate dough for 30 minutes. 2. Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1¹ ₂ cups filling on half of circle; dot with 1 Tbsp. butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. 3. Place on a parchment-lined rimmed 15x10x1-in.baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake for 30 minutes. If desired, pour milk into slits. Bake pasties until golden brown, 20-30 minutes longer. Serve with ketchup. FREEZE OPTION Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through. ¹ ₂ PASTY 556 cal., 32g fat (10g sat. fat), 47mg chol., 864mg sod., 46g carb. (3g sugars, 3g fiber), 19g pro. test kitchen tip These can also be reheated in the microwave.

Strawberry Buttermilk Skillet Shortcake This scratch-made strawberry buttermilk cake is a family favorite. My grandma still carries out our family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, FL Prep: 25 min. • Bake: 50 min. Makes: 10 servings 10 ¹ ₄ 1 2 2¹ ₂ 3 ¹ ₂ ² ₃

Tbsp. shortening cup butter, softened cup sugar large eggs, room temperature cups all-purpose flour tsp. baking powder tsp. salt cup buttermilk

STREUSEL TOPPING

² ₃ ¹ ₂ 1 ¹ ₄ ¹ ₂ 2

cup all-purpose flour cup sugar tsp. ground cinnamon tsp. ground allspice cup butter, softened cups sliced fresh strawberries Whipped cream

1. Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk the flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a 12-in. cast-iron or other ovenproof skillet. 2. For streusel topping, in a small bowl, mix flour, sugar, cinnamon and allspice; cut in butter until crumbly. Sprinkle over the batter. Top with strawberries. Bake until the center is puffed and edges are golden brown, 50-60 minutes. Serve warm with whipped cream. 1 SLICE 526 cal., 27g fat (12g sat. fat), 74mg chol., 418mg sod., 64g carb. (33g sugars, 2g fiber), 6g pro. TEST KITCHEN TIPS

Blot strawberries dry after washing and slicing; use only the firm ones. • Try sprinkling a bit of cinnamon and sugar on top for a glistening top during baking. •

Strawberry Buttermilk Skillet Shortcake

Real strawberries.

CONTEST Bread Pudding Pie This unique dessert is a bread pudding-pie combo. It was created by my paternal grandma’s family. They had a farm and baked their own bread, which made this a low-cost dessert. —Kelly Barnes, Lexington, IN Prep: 15 min. Bake: 55 min. + chilling Makes: 8 servings

1 2 2 ³ ₄ ¹ ₂ ¹ ₄ 2

Pastry for single-crust pie cup cubed bread large eggs cups 2% milk cup sugar tsp. vanilla extract tsp. ground nutmeg tsp. butter

1. Preheat the oven to 425°. On a floured surface, roll dough to fit a

9-in. pie plate. Trim and flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°. 2. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Grandma’s Onion Squares

PASTRY FOR SINGLE-CRUST PIE (9 IN.)

Combine 1¹ ₄ cups all-purpose flour and ¹ ₄ tsp. salt; cut in ¹ ₂ cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until the dough holds together when pressed. Cover and refrigerate 1 hour. 1 PIECE 314 cal., 15g fat (9g sat. fat), 84mg chol., 230mg sod., 39g carb. (22g sugars, 1g fiber), 6g pro.

Grandma’s Onion Squares My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite of ours. —Janet Eddy, Stockton, CA Prep: 40 min. • Bake: 35 min. Makes: 9 servings 2 2 1 ¹ ₄ 2 3 5 ² ₃ 1 ³ ₄

Bread Pudding Pie

APRIL/MAY 2020 TASTEOFHOME.COM

Tbsp. olive oil cups sliced onions tsp. salt, divided tsp. pepper cups all-purpose flour tsp. baking powder Tbsp. shortening cup 2% milk large egg cup sour cream

1. Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add the onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook onions until deep golden brown, 30-40 minutes, stirring occasionally. Stir in ¹ ₂ tsp. salt and the pepper. 2. Meanwhile, in a bowl, combine flour, baking powder and remaining ¹ ₂ tsp. salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions. 3. Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm. 1 PIECE 256 cal., 15g fat (5g sat. fat), 27mg chol., 447mg sod., 25g carb. (3g sugars, 1g fiber), 5g pro.

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A little bread. A little cheese. A lot of Wow.

ÂŠ2019

GATHER Inspire • Share • Connect

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Herb Your Enthusiasm The best way to start your kitchen herb garden is at a party with your pals. Grab some planters, set out the snacks and dig in! RECIPES ON P.86

TASTEOFHOME.COM APRIL/MAY 2020

GATHER GATHER

The Basics for Your

HERB SWAP

Assign your fellow green thumbs a type of herb to bring along, let â&#x20AC;&#x2122;em swap and pot as they please, then send them on their way with a lush kitchen garden. From there, just add water!

Roll down brown paper bags and fill them with soil to contain the mess and add rustic flair to your table.

Label clothespins with herb names and clip â&#x20AC;&#x2122;em to your new windowsill friends.

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Spray-paint used veggie cans for simple pots. Be sure to poke holes in the bottom for drainage!

Lavender & Lemon Biscochitos

Press culinary lavender or fresh thyme into the dough before baking for extrapretty treats.

Lime & Dill Chimichurri Shrimp

Rosemary Strawberry Daiquiri

Find these and more favorite things online! tasteofhome.com/ stuffwelove Vattenkrasse Watering Can $10 ikea.com • Floral Gardening Gloves $25 williams-sonoma .com • Raskog Utility Cart $30 ikea.com • Bambu Garden Trowel $9 gardenista.com

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GATHER

HOW TO: Store Fresh Herbs Wrap fresh herbs in a slightly damp paper towel, place in a resealable bag and press out most of the air. Store in the refrigerator for 5-7 days. Freeze Fresh Herbs Chop fresh herbs and ﬁll the empty sections of an ice cube tray with them. Carefully pour water into each herb-ﬁlled compartment and freeze. Dry Fresh Herbs Snip off healthy branches and remove the leaves from the bottom inch of each stem. Bundle several stems together with string or a rubber band, and hang upside down in a warm, airy room. Check the herbs weekly until they’re completely dry. Crumble the leaves into spice jars.

4 3

BASIL

Flavor: Depending on the variety, youâ&#x20AC;&#x2122;ll notice hints of pepper, mint and anise. How to use it: Pair it with mild cheeses, fresh tomatoes and spicy ďŹ&#x201A;avors. Itâ&#x20AC;&#x2122;s most commonly used in Mediterranean, Asian and Indian dishes. For best results, add it at the end of cooking. 2

CILANTRO

(AKA CORIANDER LEAF)

Flavor: Some ďŹ nd this herb bright and refreshing with a zesty ďŹ&#x201A;avor. Some could ďŹ nd it â&#x20AC;&#x153;soapyâ&#x20AC;? for reasons that might be genetic. How to use it: You can eat cilantro raw or cooked, and it has the ability to bring dull sauces to life with its invigorating ďŹ&#x201A;avor. Itâ&#x20AC;&#x2122;s a Latin American and Asian staple. 3

DILL

Flavor: Delicate strands boast a strong ďŹ&#x201A;avor of clean, fresh earthiness, or a subtle licoriceor fennel-like ďŹ&#x201A;avor. How to use it: Dill is best used in small quantitiesâ&#x20AC;&#x201D;too much can overwhelm a dish. It works well in spring salads and pairs well with vegetables like asparagus and peas. Itâ&#x20AC;&#x2122;s also a delicious addition to homemade salad dressings. 4

THYME

Flavor: This is a pungent herb with a slightly sweet and woodsy ďŹ&#x201A;avor. The leaves are aromatic and ďŹ&#x201A;oral with a strong yet understated taste. How to use it: A staple in French cooking, thyme works well with poultry dishes and strong cheeses. Or use it in breads, desserts and drinks.

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Lime & Dill Chimichurri Shrimp

cup extra virgin olive oil cup packed fresh parsley sprigs cup snipped fresh dill cup fresh cilantro leaves Tbsp. lime juice garlic cloves, halved tsp. salt tsp. pepper lb. uncooked shrimp (26-30 per lb.), peeled and deveined medium red onion, cut into thick wedges medium zucchini, cut into ¹ ₂-in. pieces medium yellow summer squash, cut into ¹ ₂-in. pieces cherry tomatoes Crusty bread

1. Place the first 8 ingredients in a food processor; process until pureed. Reserve 6 Tbsp. mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes. 2. Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on a bed of additional herbs with crusty bread and reserved sauce. 2 KABOBS 316 cal., 22g fat (3g sat. fat), 138mg chol., 371mg sod., 10g carb. (4g sugars, 2g fiber), 21g pro.

Green Tea: It’s all in the Leaves! Lavender & Lemon Biscochitos Biscochitos are the state cookie of New Mexico. I perked them up with lavender and lemon. —Marla Clark, Albuquerque, NM

Rosemary Strawberry Daiquiri I used to teach herb classes at our local technical college, and everyone always enjoyed my segment on herbal cocktails like this one. Sue Gronholz, Beaver Dam, WI Prep: 20 min. + cooling Makes: 8 servings 1 cup sugar 1 cup water 4 fresh rosemary sprigs EACH SERVING

1 cup frozen unsweetened sliced strawberries ¹ ₂ 1 oz. white rum 2 Tbsp. lime juice Whole fresh strawberries and rosemary sprigs

1. In a saucepan, bring sugar and water to a boil. Reduce heat; simmer 10 minutes. Remove from heat; add rosemary. Steep for 10-15 minutes according to taste. Discard rosemary. Cool. Store in an airtight container in the refrigerator up to 1 month. 2. For each serving, in a blender, combine the frozen strawberries, white rum, lime juice and 2 Tbsp. rosemary syrup; cover and process until smooth. Pour into a chilled glass; garnish with a whole strawberry and an additional rosemary sprig. 1 SERVING 251 cal., 0 fat (0 sat. fat), 0 chol., 1mg sod., 41g carb. (32g sugars, 3g fiber), 0 pro.

Prep: 30 min. + chilling Bake: 10 min./batch + cooling Makes: 6 dozen ¹ ₂ ² ₃ 1 1 1 1¹ ₂ 1 ¹ ₄

cup unsalted butter, softened cup sugar large egg, room temperature Tbsp. dried lavender flowers Tbsp. grated lemon zest cups all-purpose flour tsp. baking powder tsp. salt

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in the egg, lavender and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes. 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to ¹ ₄-in. thickness. Cut with a floured 1-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Sprinkle with sugar. 3. Bake until the bottoms are light brown, 9-11 minutes. Remove from pans to wire racks to cool. Store in airtight containers. 1 COOKIE 29 cal., 1g fat (1g sat. fat), 6mg chol., 16mg sod., 4g carb. (2g sugars, 0 fiber), 0 pro. test kitchen tip If adding fresh herbs or lavender to the top of the cookies, brush cutouts with egg white before gently pressing on fresh herbs. Bake as directed. 1

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Make It & Take It

LOOK, MA! er’s Da oth

It’s homemade berry curd! Surprise her with a sweet treat straight from your heart this Mother’s Day.

MATHY 10

Berry Curd

Berry Curd I’ve always loved strawberries and raspberries. Whenever they’re in season, I think of new and interesting ways to use them. I spoon this curd over just about everything, from waffles and pancakes to cake and ice cream. —Margo Zoerner, Pleasant Prairie, WI

These lids fit on 17.9-oz. and 35.9-oz. Weck juice jars, too!

Prep: 5 min. • Cook: 10 min. + chilling • Makes: ³ ₄ cup 1 cup chopped fresh strawberries 1 cup fresh raspberries ¹ ₃ cup sugar 1 Tbsp. cornstarch 3 large egg yolks 2 Tbsp. butter 1 tsp. vanilla extract

We love the sweet-tart flavor combination of strawberries and raspberries, but you can sub in other berries to make your own blend (just use 1 cup of each).

1. Place the strawberries and raspberries

in a blender; cover and process until almost smooth. Press through a fine-mesh strainer into a bowl; reserve ¹ ₂ cup plus 1 Tbsp. juice. Discard seeds. In a small heavy saucepan, mix sugar and cornstarch. Whisk in egg yolks and berry puree until blended. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately; stir in vanilla. 2. Transfer to a bowl; cool slightly. Press plastic wrap onto surface; refrigerate until cold. Serve, or transfer to covered jars and refrigerate up to 2 weeks. 2 TBSP. 66 cal., 3g fat (2g sat. fat), 51mg chol., 18mg sod., 9g carb. (7g sugars, 1g fiber), 1g pro. 1

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Food for Good

LOVING BIGGER IN LOS ANGELES ACTRESS JENNIE GARTH TAKES ON HUNGER IN HER LATEST ROLE AS FEEDING AMERICA AMBASSADOR.

Jennie and her daughter Luca volunteer their time working with Feeding America.

VOLUNTEERS VALUED Time and talent of individuals and groups are needed to ﬁght hunger

1 in 5

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volunteers contributed Last year, time and talent to the Los Angeles Regional Food Bank.

51% of Feeding America food programs rely on volunteers, who help sort food, check freshness dates and pack items for distribution to people in need. To volunteer at your local Feeding America food bank, visit feedingamerica.org/take-action/volunteer.

HELP FEEDING AMERICA FIGHT TO SOLVE HUNGER: FEEDING A MERICA.ORG

APRIL/MAY 2020 TASTEOFHOME.COM

As an ambassador for Feeding America, Jennie has helped sort food at the Los Angeles Regional Food Bank, worked on the organization’s mobile pantry and been featured in a public service announcement for the food bank. Jennie says one of her most memorable experiences as an ambassador was volunteering with her daughter Luca at a women’s shelter in downtown Los Angeles, which has been served by the food bank. “We have been able to speak to and get to know some of these women, and that has been very rewarding,” Jennie says. While the world sometimes shuts out people who are on the streets or in crisis, Feeding America reaches out to them, she notes, “and reminds them that they belong by supporting them.” Giving back to the community is a personal value of Jennie’s, one that she wants to pass along to her three daughters. She says she and Luca love to volunteer their time together. “Luca has a big heart and she inspires me to love bigger,” Jennie says. She knows she is fortunate to have a fan base that gives her a podium so she can be a voice for people in need of nutritious food. “There is so much self-promotion in this industry, and while it’s a vital part of being an actor, it also allows me a huge platform to promote and inspire many, many people—and I can’t imagine not using it for good every chance I get.” Her volunteer efforts are welcomed. Roger Castle of the Los Angeles Regional Food Bank says that more than 2 million people are facing food insecurity in Los Angeles County and that the county has more food-insecure children than any other county in the United States. “We’re here because of generous community support and volunteers like Jennie.” 1

PHOTO: GETTY IMAGES FOR FEEDING AMERICA/PRESLEY ANN/STRINGER

SHE ROSE TO STARDOM AS KELLY TAYLOR ON TV’S BEVERLY HILLS, 90210, AND NOW JENNIE GARTH IS USING HER FAME TO HELP FIGHT HUNGER IN SOUTHERN CALIFORNIA.

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WHY I COOK

Jocelyn Delk Adams

Chicago, IL

The blogger, cookbook author and baker extraordinaire has been inspired by her grandma, whom she fondly calls Big Mama, since her childhood. Now, the same recipes that made her grandma so beloved in her small Mississippi town are shared on Jocelyn’s own website, grandbaby-cakes.com, and in her cookbook. Here, she tells us why she’s so sweet on cooking.

Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories $17 amazon.com

When you’re in a pinch, what do you whip up? For dessert, I make a Sock-It-to-Me Cake. It doctors up a cake mix, so it doesn’t require a lot of extra ingredients or mixing. But it tastes super homemade! It is quite special and an ode to my family’s southern roots.

TRY ONE OF JOCELYN’S FAVORITE RECIPES

Blackberry Buttercream Place 1 cup fresh blackberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. In a large bowl, beat 2 cups unsalted butter until creamy. Beat in 1 tsp. vanilla extract and a dash of salt. Gradually beat in 7 cups confectioners’ sugar until smooth. Add blackberry puree; beat until blended.

APRIL/MAY 2020 TASTEOFHOME.COM

Jocelyn recalls people lining the block for a cake baked by Big Mama (right).

What’s your all-time favorite recipe? My favorite thing to cook is my husband’s favorite meal: my Italian pot roast. The entire home smells divine, and it is such a hearty meal that fills you with love and comfort. Which do you generally prefer—sweet or savory dishes? I actually go back and forth. Sometimes I’m in a serious savory kind of mood and crave meats, gravies and veggies galore. And during the holiday season, I am all about the cookies, cakes and pies. I believe in equal opportunity for savory and sweet dishes. In your opinion, what’s the best thing about cooking? I love the journey of cooking. The process is relaxing, inspiring and creative. The destination is the best part, though. Seeing those I love experience my meals fills me with so much joy.

Get to know Jocelyn even better! Follow her on Instagram at @grandbabycakes, or visit grandbaby-cakes.com.

JOCELYN: ALI STONE PHOTOGRAPHY; JOCELYN & BIG MAMA: CHUCK OLU-ALABI; BUTTERCREAM BEATER: LAURA DAVIDSON

What first inspired you to bake? My family lineage is deeply rooted in Mississippi. I feel that I was truly southernbred, and baking is a huge thing in my family. It all began with Big Mama (aka Maggie), who allowed me to help her bake in the kitchen. As her assistant, I did everything from sifting flour to mixing batter. I did this in her kitchen alongside my mother and auntie. It truly made me love everything about baking— especially the eating part.

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