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Dear NAME_FIRST, |
Here in Wisconsin, it doesn’t take much to inspire a spring celebration. The sun came out? Let’s head to the patio! The temperature’s over 50 degrees? It’s picnic time! After being cooped up all winter, we’ll take even the smallest hint of brighter things and make a party of it.
Thankfully, there are plenty of fun excuses on the horizon for gathering around amazing food. And the April/May issues of Taste of Home and Simple & Delicious are bursting with fun recipe ideas for every kind of get-together, from bright salads perfect for showers to shortcakes that would make Mom’s day to saucy sliders served up at the first backyard cookout of the season. Of course, we’ve got Easter dinner covered, too. (Try the Buttermilk Biscuit Ham Potpie and you may never go back to glazed spiral slices again)
Whatever inspires your get-together, I hope it brings you warm laughs, sunny thoughts and happy bellies.
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Let the party begin! |
Emily Tyra, Editor
feedback@tasteofhome.com
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My Favorite Recipes to Make in April |
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Big Breakfast Recipe Contest |
What’s the breakfast recipe that has you leaping out of bed before the rooster crows? From a biscuits and gravy bake to praline French toast to stuffed hash browns, we want your farmhouse-fab brunches. For on-the-go mornings, it’s all about handhelds—the ultimate breakfast sandwich, eggy mini muffins or pancake and sausage roll-ups. And what are your healthy a.m. eats? Think coconut-kiwi yogurt parfaits, superfood smoothies or Mexican chocolate oatmeal. If your recipe makes for a seriously good morning (and has about 12 ingredients), dish it our way by May 5th! |
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60 Spring Farmers Market Recipes |
Next time you’re at the farmers market grab that bunch of spinach, pick up some asparagus, snatch those radishes and load up on all of spring’s freshest ingredients so you can make the best recipes of the season. |
Get Recipes |
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31 Dips You Can Snack on All Week |
When you're feeling snacky, whip up one of these creamy, chunky, cool dips and you'll be dunking veggies, crackers and fruit for days—if you can make 'em last that long, that is. |
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