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Taste of Home, BEST LOVED RECIPES FROM HOME COOKS LIKE YOU
FIELD EDITOR NEWSLETTER JUNE 2014
  Annie's Announcements
Annie Rundle
Annie Rundle,
Field Editor Coordinator
Annie_Rundle@rd.com
Hello, Field Editors

We're eager to get your feedback about the current Field Editor program, your monthly newsletter, and whether you spend time on tasteofhome.com. Please take a few minutes to fill out the survey at surveymonkey.com.

Have you had a chance to check out the Taste of Home Facebook page? You'll find it's a great place to chat with other Taste of Home peeps, get inspired by seasonal recipes, and show off pictures of your latest kitchen creations. Join the fun with about 2 million of your closest TOH friends at www.facebook.com/tasteofhome.

  Get Cookin'
Homegrown
Topic 1:
Homegrown
Do you grow your own fruit or vegetables, or head to a local U-pick farm or berry patch? Show us your favorite warm-weather recipes for ripe, sweet peaches, juicy straw-berries, corn straight off the cob and mouthwatering watermelon. What do you make with full-flavored tomatoes, new potatoes and butter lettuce plucked from your garden? Share those tried-and-true recipes you know your fellow home cooks will fall in love with.

Submit Recipes >
Pasta Parties
Topic 2:
Pasta Parties
We're hungry for super-fresh, seasonal one-pot pasta recipes—stuffed and baked, layered or all mixed up—to serve a crowd for any occasion. Send in your go-to dishes, the ones that always please the masses. Cold pasta creations are fun to experiment with, too, like creamy orzo with cool cucumbers, prosciutto, mint and feta. Or show off your freshly made pesto that clings deliciously to angel hair pasta and ripe tomatoes, topped off with generous chunks of mozzarella. How do you get your pasta party started?

Submit Recipes >
Gadzukes!
Topic 3:
Gadzukes!
From fun apps to homey desserts, zucchini can star in all sorts of savory dishes and lots of sweet ones. How do you deal with a deluge of 'em? We'd love to see how you creatively batter, breadcrumb and bake them up for a starter, toss them into cheesy onion pies or frittatas, mingle them with blueberries or other fruit in muffins, or shred and stir them into homemade waffles, pancakes or even dark-chocolate brownies.

Submit Recipes >
Enter One of Our Recipe Contests >
  Field Editor in Focus
Kim Forni

Meet Holly Balzer-Harz

TOH: What's your favorite part about being a Field Editor?
HBH: One of my favorite things about being a Field Editor is having people recognize me from the magazine while I'm working at my bakery. They typically ask me for help with recipes, and I'm always happy to share some baking advice!

TOH: Has being a Field Editor changed how you cook in your own kitchen?
HBH: It's definitely made me more adventurous. I love to try new recipes from the magazine and Taste of Home cookbooks every week.

TOH: Do you have any tips for your fellow Field Editors?
HBH: Just to keep on cooking and baking up a storm, and never be afraid to try a dish that you haven't conquered before. You'll be surprised at how much you learn as you go. There's always a great conversation to be had when it comes to food and cooking.

TOH: What's your favorite Taste of Home recipe, and why do you love it?
HBH: One of my favorite things to make from Taste of Home is Pork Roast with Spiced Apples. It's great for a Sunday dinner with family, so I make it every couple of weeks without fail, no matter what the season. I love it because it pleases a lot of tastes and it's super easy to prepare.

I also have a tasty Lemony Rhubarb Pie recipe that appeared in the magazine last year and now lives on at tasteofhome.com. It's the perfect way to use fresh rhubarb from the garden, but you can use frozen rhubarb just as easily. I'd love for other Field Editors to give it a whirl, then rate and review the recipe online so I can know their thoughts.

 
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