It had me wondering, is there a traditional foodie ceremony in your area? Join the conversation in our Facebook group, I can’t wait to hear all about yours.

New Contest Alert!

The editors just announced the Cast-Iron Skillet Recipe Contest! This pan that can do it all, from mains like sizzling steak with chimichurri and Tex-Mex skillet pie to sides like crispy sweet potato pancakes. Give it a go at breakfast, too, with apricot-pecan cinnamon rolls or saucy shakshuka. Or whip up a caramelized onion grilled cheese or flaky biscuit ham sliders and live a little at lunch. If your recipe has around 10 ingredients or less and cooks in cast-iron, we’re ready and raring to see it! Get your entries in no later than April 10, 2019.

Let’s Chat:

In my new role as an Associate Food Editor, I get to see your recipe submissions from the beginning instead of just the published versions. I’ve made some notes along the way to try and help you get your recipes noticed. I know how frustrating it is to put all the time and effort into a submission only to have it go seemingly unnoticed. Read on for my thoughts.

I know those ingredient limits can be tough, as long as you can get close to the number we’ll take a peek at your recipe. It’s been our experience that our readers just don’t like to make recipes with multiple steps or lengthy ingredient lists. If you have a super recipe with a long list of ingredients, shoot me a message and we’ll brainstorm a way to condense things without losing your flavors.

Research! Before you put all the time and effort into your recipe do a little homework. Search Tasteofhome.com and see if we’ve already published a dish like yours. If we have there’s a 99% chance that we won’t even open yours.

Think outside the box! Maybe we have published 3 chicken casseroles but none of them are like yours. Be sure to title yours in a way that reflects your changes. We may never open a recipe titled My Chicken Casserole but we’d definitely open one that was titled Balsamic Chicken with Feta over Rice because it tells us exactly what’s in it.

Use exact measurements! This is especially true for a contest entry. I know it can be hard when you’re not used to writing things down but you must. Pretend you’re sharing the recipe with someone who has never cooked before. List every ingredient and exactly how much you used. We can’t duplicate your results without correct measurements. Also, take a last look at your recipe and make sure that everything you’ve listed in the ingredient list is in the directions and vice versa. You’d be surprised how many times we read to the bottom of a recipe and find a random ingredient.

More to come next month!

Oh, one more thing. Don’t forget to use the email fieldeditors@tasteofhome.com to contact me about problems you’re having with your subscription, changes of address or web account issues, especially during non-business hours. I am your personal Customer Care contact.

Happy cooking, my friends!

Sue Stetzel

fieldeditors@tasteofhome.com