April 25, 2011

Hi everyone,
We work so far ahead on the magazine that sometimes we have to laugh because just as the weather is starting to warm up here, we’re taste-testing recipes for the winter holiday editions. So this is why you’ll see requests for Christmas dinner recipes and comforting soups in this newsletter—at the same time you’re outside grilling burgers and corn.

SHARE YOUR RECIPES

We’re looking for recipes in the following categories to round out upcoming issues. So share your favorites, along with any tips for making them.

Please send them to fieldeditors@tasteofhome.com. Remember to include your name, phone number and mailing address on each recipe along with the category name. Please put “newsletter response” along with your state abbreviation on the subject line of E-mails. Deadline is Friday, May 20.

HEALTHY ITALIAN. Send us your best Italian-inspired dishes that have a healthy twist (lower in fat, calories and sodium). 

SCALLOPS. We’d love to see what recipes you use when you score some fresh (or frozen) bay or sea scallops. We’re eager to try them!

SEAFOOD. We haven’t forgotten about shrimp, oysters, salmon, clams and other seafood! Share your favorite healthy recipes that are lower in fat, calories and sodium.

ANISE SEED. This licorice-flavored spice is used in both sweet and savory recipes. Please send in your most requested recipes using this tasty spice.

CHRISTMAS DINNER. Fine china, your best linens—now what do you serve to make the holiday table complete? We need your favorite roasted meats, side dishes, salads, breads, beverages and desserts.

NOODLES. Who knew how easy it is to make homemade noodles? Please share your favorite homemade noodle recipe, along with any tricks or tips to make the process even easier.
 
BRUNCH/COFFEECAKES. Send in your best recipes for breakfast drinks and sandwiches, sausage dishes, baked coffeecakes, egg casseroles, cereals and other tasty dishes that make the day worth getting up for.

EGGS. They’re not just for breakfast anymore! We’re also looking for quick and easy egg recipes you can serve for lunch or dinner, too.
 
SOUP. Have you ever hosted a party where everyone helps themselves to various soups? Tell us how you organized it, what fun toppings you included—and don’t forget your favorite soup recipes!

RV RECIPES. Our Executive Editor, Christian Millman, is heading out later this summer on an RV road trip. He’s looking for recipes to make along the way. Are you an RVer? Share the dishes you turn to most often.

FAST FOOD FAKES. Yes, fast food is fast, but it’s not always healthy or inexpensive. Sometimes you can make your own versions at home and not only save money but feed your family a more nutritious meal. Do you have a great dish that tastes just like a fast-food favorite? Share it with us.

WE’VE GONE DIGITAL!

More and more people are reading books and getting recipes via e-readers, such as the iPad. For those of you who have taken the plunge, we now have several cookbooks available for iPad/iPhone, Kindle and Nook. Check it out.

CALIFORNIA BOUND

Taste of Home’s “Slice of California” tour is a five-day, food-inspired journey that explores the local flavors of the northern Santa Clara Valley and gorgeous Monterey Peninsula. Two departures are planned: September 18-22 or September 25-29.

Travelers will go behind-the-scenes of local farms to discover how growers bring out the best in artichokes, apricots, garlic, tomatoes and wine making. They’ll meet celebrity chefs of the region, who will offer cooking demos and serve their favorite dishes. Tour participants will also enjoy delicious, made-from-scratch recipes from Taste of Home every day.

Other highlights include:
*Cannery Row, for a stroll along the coastal Recreation Trail and browsing oceanfront shops.
*Ocean Mist Farms, the Artichoke Center of the World and home to the country’s largest artichoke growers.
*A 100-acre apricot farm where world-renowned Blenheim apricots are harvested and dried.
*Apple orchards and berry patches.
*Gilroy, home of the Garlic Festival and Garlic World. Tempt your taste buds with garlic-flavored olives, dips, sauces, jellies and more.
*Capitola, an intimate village with breathtaking views and eclectic boutiques, galleries and eateries.
*Fortino Winery, to sip wine among ancient oaks and redwoods.

As part of our Taste of Home family, Field Editors receive a discount of $200 per person. Visit www.countrytours.com for details. To receive your discount on this exciting tour or any 2011 WWCT tour, mention promotion code FE09.

SPECIAL BOOK OFFER

We're offering a special Field Editor discount of 40% on the Taste of Home Fresh & Easy cookbook. The 256-page, softcover edition, which regularly sells for $15.95, can be yours for only $9.57 plus shipping. This cookbook offers recipes for everything from appetizers to desserts, each taking advantage of the freshest ingredients. A 30-minute icon spotlights dishes you can have on the table in no time—no matter how hectic your schedule is. Order now.

You can also order by credit card at 800-880-3012. Make sure to request item 50108 and suite number 444.

CLOSE ENCOUNTERS

Have you been recognized in public as these Field Editors have? We want to hear your stories. Please send them to fieldeditors@tasteofhome.com and put “Close Encounters” in the subject line.

“I am a cooking coach at a grocery store that is part of the largest supermarket chain in Texas. We do cooking demonstrations and answer cooking-related questions for store customers. I’m often asked if I am ‘the Ann Cousin who is a Field Editor for Taste of Home.’ We always have a nice chat about the magazine.” —Ann Cousin, New Braunfels, Texas

“I work at a department store, and one day, a co-worker asked if I was the Taste of Home Field Editor listed in the magazine. She was actually surprised that it was me!” —Diane Shipley, Mentor, Ohio

Sandy McKenzie

MOVING?

Please remember that, if you are moving, you must do two things:

1. Contact our subscription department to make your change of address.
Call 800-344-6913 or E-mail.

2. Send your new address to Editorial Assistant Jane Stasik to keep your newsletters coming. Thanks!

That’s it for this issue. See you next month!

Barbara Schuetz, Editor
Erik Bergstrom, Web Community Manager