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FIELD EDITOR NEWSLETTER SEPTEMBER 2016

Field Editor News You Can Use:

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

Hello Field Editors,

August was a busy month, so I have lots to talk about! Funny how that works, huh? Most of you know that we decided to pull the plug on the Taste of Home online community. I'm sure you're wondering how that changes things for you. Well, it changes how you get your information. Those of you in our Facebook group will continue to be part of any ongoing discussions and activity, while those of you who don't use Facebook will still rely on the newsletter as your information source. Make yourself a note to look for the newsletter on the 7th of each month. I'm also working to provide a webpage that will hold the frequently asked questions and tutorials previously found in the Field Editor forum. Look for a link to our new page in the October newsletter.

Sharing is still caring. Even though the forums are gone, we'd like you to keep sharing your favorite recipes with friends and fans online, using Pinterest, Instagram, Twitter and of course Facebook. Also: Review, review, review!!! I know you're trying our recipes; it's what brought you to be part of this team. Take a few minutes to review the recipes you're cooking. Remember, your feedback gives readers the confidence to cook them, too. Your review also tells Google that our recipes are worth sharing. Recipes with recent reviews show up in search engine results much more often, so make your opinion known…unless it's really bad, in which case pull me aside and say, "Psst…might wanna check this one!"

This month we're looking for a few things that are a bit different from our standard recipe callouts. For one, we're considering a VFE takeover of our Tasty Ten feature.

That's right: Your ideas could own the page! Please send recipes that use flavored gelatin and can be stated in three sentences. You only get 3 sentences so make sure the instructions are clear and easy to follow. In the April / May issue, for example, we ran "We Flip For Chips," where one of the recipes was: "Melt chocolate chips, then dip clementine segments and sprinkle them with sea salt and red pepper flakes." That was it; that was the recipe. Another example: "I always love adding [chocolate chips] to my banana and zucchini breads." Now it's your turn, and this time the ingredient is flavored gelatin. Email your ideas to fieldeditors@tasteofhome.com, and please include "Tasty Ten" in the subject line.

You know all those kitchen hacks (or tips or tricks or whatever the internet has determined is the word du jour)? You see them on Pinterest; you see them on Facebook. You hear them on certain cooking shows, too. Things like, "Bake your eggs in the oven for a perfect-peeling egg every time!" We want to hear about your experiences with these tips. What have you tried? Did it work? Was it a disaster? Would you recommend it? Send your responses to me at fieldeditors@tasteofhome.com and put "Kitchen Hacks" in the subject line. (And, for what it's worth, don't bother baking your hard-cooked eggs if you're trying to get them to peel easier. It doesn't help.)

That's it for now, my friends. See you on the net!

Sue Stetzel

sue.stetzel@tmbi.com

PS: In case you were wondering, here's where we stand with last month's requests
Ready, Set, Breakfast: 8 ooOOooo we need to work on this one!
Salads: 156 woot woot!
Slow-Cooked Summer: 45

Be sure to get your recipe uploaded before they pull the links.

Here's what we're seeking for this month's requests:

Topic 1:
Summery Seafood Dinners:

30 minutes or less, healthy and fresh. Tuscan tuna on flatbread, halibut kabobs with fresh veggies, pan-seared flounder on a bed of sautéed greens, grouper and snapper recipes, too. So much to choose from, try something new and submit your creations here.

Topic 2:
Homemade Soups Contest:

Soup's on! Plus chowder, chili, bisque and stew. Tell us how you make big bowls of wonderful. Whether they bubble on the stovetop, braise in the oven or simmer in a slow cooker, send us your from-scratch soups. We have our spoons (and crackers) ready! Enter by October 28, 2016, here.

Topic 3:
Stuffed Recipes:

Do you pack chops with provolone and spinach? Peppers with quinoa and black beans? How about chicken with apples and brie? We want your recipes that get stuffed for the better! Share them with us here.