This month I’d like to introduce you to FATMO. No, it’s not the old guy who sits at the end of the bar, although I did ask. FATMO is the acronym our editorial team uses when choosing recipes. It stands for Flavor, Appearance, Texture, Method and On-brand. When the editors and taste-testers gather in the tasting room, Nick brings out the prepared recipes one at a time. Everyone gets a sample, and then they fill out designated sheets with their opinions on those five things. The panel doesn’t know whose recipe it is, nor do they know its nutritional stats. Each recipe is critiqued on its own merits.

Flavor: This one is pretty straightforward. Does it taste good? Will the flavor appeal to a wide audience? You might love liver and onions, but there’s a good chance many of your friends would turn their noses up at it.

Appearance: Will it make a pretty picture? Does it look like something you’d want to eat? Is it colorful and appealing? Because we all eat with our eyes, too, appearances matter in the grand scheme of things.

Texture: Texture counts! Hockey-puck cookies and biscuits simply won’t make the cut. Muffins and quick breads should be moist and fluffy, without big air pockets. If it’s called Creamy Mac & Cheese, it better be creamy. Soft cookies should have a nice, moist crumb. You’re all great cooks, so I’m sure you know what I’m talking about.

Method: We know our readers pretty well. If the method is complicated or calls for a brand-new gadget, it’s unlikely we’ll move forward with it. Recipes should utilize equipment and methods that are compatible with the average Middle American household. For instance, our recipes won’t mention sous vide anytime soon, even though I know some of you are using that method now. Stick to the tried-and-true, and if you’re unsure, just ask me.

On-brand: Here at Taste of Home, we pride ourselves on knowing our audience—understanding what our brand means to them, what they expect from us. When we review your recipes, we want to be sure they’re within the scope of the brand. Readers love Taste of Home recipes because they’re practical. They’ve come from home cooks, not gourmet chefs, and they incorporate affordable, everyday ingredients. The methods are clear and easy to follow. Don’t forget the stories! Our readers relate to the stories behind your recipes; they love to know what inspired you or how much your kids (or husbands or dogs) loved your creation. These are the things to keep in mind while you’re creating.

We’re looking for your favorite foil packet ideas this month. Doesn’t matter if you grill them, bake them or even stack them in the slow cooker. What matters, as they say, is what’s inside. Think fresh, healthy (or at least semi-healthy!) and make-ahead. We’re overloaded with ideas for hobo packets (you know the ones—with ground beef, potatoes or veggies). We have plenty of those, so instead think chicken, fish or seafood. Try some grains…maybe even consider going totally vegetarian! Sandwiches that are individually wrapped and ready to throw on the grill are another great option. Don’t forget the sides and desserts! What’s better than plopping a big ol’ scoop of ice cream on something sweet, warm and melty? (Gooey caramel makes my heart swoon…) Submit your creations to the Picnic Portables category below, and type Foil Packet Favorites into the Tips or Variations box.

This month, our Berries for Breakfast challenge ingredients are cherries, watermelon and raspberries. Remember, you only need to use one of these in your recipe (not all three) to create a simple side dish. In fact, recipes should use just one of the three ingredients—and fewer than eight ingredients total. We want methods that are breezy, too—just a couple of lines to bring it all home, something you’d throw together to go with a simple weeknight dinner. Share your creations here.

Happy cooking, my friends!

Sue Stetzel

sue.stetzel@tmbi.com