From the Editor

Dear $$firstname$$,

I’d like to personally welcome you to our online community. As a Taste of Home subscriber, you’re entitled to receive this exclusive subscriber-only newsletter each month, free with your magazine subscription. Using the links in the newsletter is the easiest way to enjoy all your Taste of Home Plus online benefits. In each monthly Plus newsletter, you’ll find bonus features, recipes, photos, expert advice and "insider information" to supplement your current magazine issue. It’s our way of saying "Thanks for being a loyal subscriber!"

Your October/November magazine is in the mail now—I can’t wait for you to see the gorgeous golden-brown turkey on the cover! This bountiful issue is full of fabulous recipes to make your Thanksgiving dinner the best ever.

There are recipes for a traditional Apple & Herb Roasted Turkey (p. 14) plus a Grilled Apple Brined Turkey (p. 78). My hubby Louie, in charge of preparing and carving our turkey, is deciding which way to go. Meanwhile, I can’t wait to get our grandkids going on the Pilgrim Hat Cookies in “Kids in the Kitchen” (p. 22).

Halloween is on the menu, too, of course. Don’t miss the “Party Boo-Nanza” on p. 26 for spooky treats from fellow readers.

As always, we saved several bonus features just for you, including more holiday side dishes, an extra helping of holiday desserts and money-saving budget recipes. In addition, you’ll find more Thanksgiving memories from readers, cute Halloween cakes, brining basics and much more. Enjoy!

—Ann Kaiser, Editor

Boo Cakes

Doree Tateoka of Salt Lake City, Utah, covered a small 5-inch round cake in pale orange fondant… Find out what else she used to make this ghost cake»

Brining Basics

Brining is the technique of soaking meat in a saltwater mixture. Sometimes herbs, spices and liquids like fruit juice are added to the brine for flavor… Read more»

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