Taste of Home

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FIELD EDITOR NEWSLETTER MARCH 2015

Field Editor News

Susan Stetzel
Field Editor Manager
Taste of Home
sue.stetzel@rd.com

Hello, Field Editors!

Do you smell that? No? Dang, if only there were a way to email the wonderful aroma coming from my kitchen. The marketing department blessed me with a copy of one of our newest books, Easy Weeknight Dinners, and I have Italian Style Salisbury Steaks cooking right now. You can't imagine how good they smell. And guess what? I have a copy to give away to one of you, too! How awesome is that? To enter to win, simply head over to the Field Editor Forum and look for the Did You Get It? thread, then answer "I got it!" Easy as that. I'll add your name to the hat and pull out a winner on March 17. That gives you 10 days to get there from here.

Kudos to you guys for coming through with Pigs in a Blanket recipes. So impressed by you! Here's where we stand with last month's Get Cookin' requests—and there's still time to add your recipe:

5-Ingredient Holiday Sides: 17 submissions

Quick Soups: 11 submissions

Frozen or Refrigerated Desserts: 9 submissions

The Spring Cooking School live shows have started! If you're on Facebook, you can help us spread the word. When you see a post come up on our Taste of Home Facebook page, take a minute to "like" it and then share it with your friends. And please ask them to share it, too. Looking for a show near you? Check out the website to find one. If you'd like to be involved in a local show, email me and I can see what's available.

Get Cookin'

Topic 1:
Cozy Sunday Slow Cooker

We need main dishes, side dishes and desserts that are special enough for Sunday dinner but set-it-and-forget-it easy for Simple & Delicious.

Submit Recipes >

Topic 2:
Think Spring—Veggies!

We're craving sweet young peas, snappy green asparagus and all the other fresh vegetables that shout Spring is here! Use them in side dishes, casseroles, breakfasts or brunches, then share your recipe with us.

Submit Recipes >

Topic 3:
The Ground Roundup Contest

This meaty competition features everything ground, from beef and chicken to pork and turkey. Pull out your best recipes using 12 or fewer ingredients, and you could win $500!

Submit Recipes >

Enter One of Our Recipe Contests >

Field Editor Program in Focus

Here are a few things to help make sure you're successful.

Stay in contact with us and with each other.
The best way to do that is in the Field Editor Forum. Please check in there at least once a week to keep up with what's going on. When we have special requests for tips or ideas, that's where we ask. You don't want to miss out on anything fun.

Check your email.
When we reach out to you via email, it's usually for something that's a priority: a last-minute idea we want to include you in, a question about one of your recipes, even a special recipe request we think only you can answer. We need to hear from you within a week, or we just assume you're not interested and have to move on.

At the very top of the Field Editor Forum is a thread meant to answer all your questions.
There are links to the guidelines and to the current year's newsletters. You'll also find answers to questions other Field Editors have asked. Find the conversation here: FAQ's, Guidelines and Newsletters.

Check the recipe topics on the Share a Recipe page.
You never know when you'll have a recipe in your stash that will fit an editor's request. If you've submitted a recipe in the past that seems appropriate for the request, go ahead and edit the recipe so our system will add it to the right category. Instructions for doing that easily are in the FAQ's, Guidelines and Newsletters thread.

As always, reach out to me via email.
If your subscription isn't right, if you're having problems with the website, if you have an idea for a recipe but aren't sure how to put it together and need to talk it through, I'll help in any way I can. Your success is our success.

As always, I send you lots of hugs and hopefully some sunshine.

Happy cooking!
Sue
sue.stetzel@rd.com