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Current Issue

Winter 2014

Dazzling holiday dessert tray bar cookies, make-ahead one-pan breakfasts for no-fuss entertaining the next morning, winter warm-up taco party menu and party-perfect holiday main course and side dish pairings.

  • Make & Give: Gifts from you kitchen—Salted Pretzel-Nut Toffee, Ale and Cheese Crackers and Maple-Bacon Marmalade.
  • Quick Fix: Instant appetizers for parties, game day or any day!
  • Favorite Ingredient: Almonds add irresistible flavor to baked goods.
  • Good for You: Nutrient-packed, inexpensive cabbage is a diet superstar.
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Past Issues

Fall 2013

Baked with love fall desserts, 3 creative ways to prepare the Thanksgiving turkey, tender, juicy slow-cooked pulled-meat sandwiches and 7 mouth-watering recipes using the season’s sweet, colorful pumpkins and sweet potatoes.

  • Spooky-Cute Treats: Five not-too-scary sweets kids will love to make and eat.
  • Bake & Stew with Brew: The hops, malt and yeast in beer add sweetness.
  • Good for You: Lean beef, mushrooms and yogurt lighten classic stroganoff.
  • From the Oven: Turn ripe bananas into a luscious cake with chocolate frosting.
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Summer 2013

Fifteen garden-fresh ways to use seasonal produce, cute candy bar-inspired desserts and kebabs featuring global flavors.

  • Summer Fun on a Stick: Have fun making fair foods kids love.
  • The Perfect Steak: Enhance the flavor of steak on the grill with the perfect rub.
  • Good for You: Ice cream with less fat, fewer calories and more fruity goodness.
  • A Case for Cornmeal: Add subtle flavor and crunch with classic cornmeal.
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April 2013 Digital Special

Flavor-packed light entrees that are quick and low in calories, sweet strawberry desserts, a simple stove-top smoking technique and sensational sandwiches.

  • Fast, Fresh, Light: Keep mealtime quick and fresh with entrees that are high in flavor, low in calories.
  • Berry Sweet Endings: Tarts, fools, cheesecakes, pound cakes—everything’s better when you start with strawberries.
  • DIY Stovetop Smoking: It’s easy to make moist, richly flavored smoked fish with this low-tech indoor method.
  • Simply Sandwiches: Fresh springtime flavors combine perfectly in 8 dinner-worthy sandwiches.
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Spring 2013

Flavor-packed chicken entrees made in a skillet, luscious springtime cakes and attractive layered salads

  • Ham It Up: Liven up springtime ham with fresh flavor combinations.
  • Heavenly Hot Cross Buns: Plump juicy fruit is tucked inside these soft, sweet yeast rolls.
  • Good for You: A secret ingredient creates a creamy pasta sauce without added fat.
  • Hooked on Honey: Pure, natural honey stands in for sugar in three enticing sweets.
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January 2013 Digital Special

Kick off the New Year right with an array of good-tasting, good-for-you recipes—from soups and salads to hearty dinners starring pork, poultry, seafood and more.

  • Seven Days of Healthy Dinners: Monday through Sunday taste delish with these good-for-you recipes.
  • Orange Crush: Leave it to citrus fruit to add a zesty kick to seasonal cooking.
  • In Praise of the Lentil: Lentils are legumes to love, intensifying hearty winter recipes.
  • Crazy for Coconut: Beneath coconut’s tough exterior is a sweet, white fruit that’s to-die-for delicious in these desserts.
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Winter 2013

Adorably shaped cookies, spectacular sides and salads, and three homemade sweet and crunchy popcorn treats.

  • Slow-Cooked, Italian-Style: With the entree in the slow cooker, throwing a dinner party for eight is easy.
  • Ready, Set, Roast!: Delicious roasted entrees offer incredible flavor for winter gatherings, from formal to casual.
  • Make It with Molasses: America's much-loved sweetener shines in a wide variety of recipes.
  • Wake Up to Waffles: Breakfast waffles are embellished with irresistible add-ins (bacon!).
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November 2012 Digital Special

Sweet pumpkin desserts, hearty savory stews and everyone’s favorite chocolate candy--fudge!

  • Positively Pumpkin: A perennial fall favorite, pumpkin is the star in these luscious desserts.
  • Stew-pendous: Take your taste buds on an international flavor adventure with these mouthwatering stews.
  • Sidekicks: Accompany your turkey or roast with elegant, eye-popping side dishes.
  • Oh, Fudge!: Both classic and modern candy-making methods result in creamy, rich candy.
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October 2012 Digital Special

Cooking and baking with apples, getting creative with meatballs and serving up fun on Halloween.

  • Apple-icious: It wouldn’t be fall without apples taking center stage. Savor them in breads, breakfast and beyond.
  • Meatballs!: Trendy restaurants are serving meatballs, and you can too with this collection of meatballs with flavors from around the world.
  • The Right Stuff: Seasonal vegetables make great vessels for fabulous fillings.
  • Trick or Treat: Don’t be afraid to host a Halloween party—this menu is supernaturally simple!
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Fall 2012

Comforting casseroles, not-so-humble potatoes and two ways to make the Thanksgiving turkey.

  • Casserole Comfort: Whether you call it a casserole or a hot dish, these homey baked creations are always a hit.
  • Two Ways to Turkey: We offer two options—whole bird or turkey breast—depending on the size of your gathering.
  • We Love Pie: Traditional round pie is great, but you’ll love these foldover, slab and irresistible two-bite pies.
  • From the Oven: Bar wars: brownies vs. blondies!
  • Favorite Ingredient: Shallot’s subtle flavor adds depth to these dishes.
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July 2012 Digital Special

Main dish salads under 325 calories, 19 ways to enjoy summer tomatoes and simply sensational fruit tarts.

  • Outdoor Cooking: Surprise! Check out what's inside these savory grilled entrees.
  • From The Garden: Running out of ways to enjoy your summer tomato crop? This collection of recipes will keep you inspired throughout the season.
  • Cooking Lesson: Show off luscious summer fruits in simple, beautiful tarts.
  • Healthy Cook: Fresh, light and satisfying, these salads are a healthy alternative at less than 325 calories per serving.
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Summer 2012

Summer’s freshest salads and sides, the best grilling recipes from across the U.S. and fun summer sweet treats.

  • Fresh Picked: Sun-ripened summer produce makes a statement in flavor-packed salads and sides.
  • Grilling from Coast to Coast: Regional favorites from across America showcase local ingredients and deeply rooted culinary traditions.
  • Sweet Summer Fun: No plates or forks are needed for these casual, family-friendly sweet treats.
  • Cooking Lesson: Make perfectly grilled fish in your own backyard.
  • Cooking with Kids: Choose yellow or pink lemonade for these cute mini cupcakes.
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Spring 2012

Strawberries take the cake, how to make classic, buttery brioche and the best-ever lemon muffins.

  • Strawberry Heaven: A strawberry-lover’s dream come true—six sweet treats featuring our favorite summer fruit.
  • The Ultimate Spring Brunch: Gather family and friends for a lively meal that serves up the season’s finest flavors.
  • Pasta Plus Produce: Combine much-loved pasta with snappy fresh veggies to ring in spring.
  • Cooking Lesson: Classic brioche is easy to make, even for beginners.
  • In Season: Asparagus is a perennial springtime favorite.
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Winter 2012

Succulent slow-cooked meals, hearty party appetizers and an easy make-ahead brunch.

  • Slow-Cooked Dinners: Cooking in a Dutch oven transforms ordinary ingredients into extraordinary dinners.
  • Holiday Cookbook: Create a tantalizing party menu with choices like prime rib, cranberry-almond salad and triple-layer chocolate-peppermint bars.
  • Make Ahead: Brunch is a cinch with a cozy egg-and-sausage bake.
  • Shades of Chocolate: Celebrate chocolate’s delicious diversity with decadent desserts.
  • Caramel Apple Bread: A quick bread that’s pure seduction, from its aroma to its taste.
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Fall 2011

Thanksgiving with a Southern spin, chunky-chewy cookies and pumpkin-flavored baked goods.

  • Thanksgiving Southern Style: Bacon, bourbon and pecans give a rich spin to the holiday menu.
  • Cookies: Kick off fall baking with cookies chockfull of goodies.
  • Browning: The Secret to Flavorful Meat: This classic technique gives your favorite cuts seductive taste, texture and aroma.
  • Good for You: Beets hit the mark in flavor and nutrition.
  • Favorite Ingredient: Canned pumpkin stars in a trio of must-make treats.
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Summer 2011

BBQ sliders, an all-American cookout and cooking from the farmers market.

  • All-American Cookout: A picnic menu featuring summertime favorites.
  • Cooking from the Farmers Market: Show off produce in salads, sides and appetizers.
  • Fruit Desserts: Fresh fruit inspires an array of tempting sweets.
  • Eggplant Parmesan: This classic gets a tasty, healthy makeover.
  • Keep it Simple: Bottled chipotle pepper sauce adds pizazz to all kinds of dishes.
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April/May 2011

The best breakfasts, our tastiest salads and sides, and menus for Easter and Passover.

  • The Best Breakfasts: Three standards are made fluffier, creamier and richer.
  • Seeing Green: Side dishes showcase spring vegetables and herbs.
  • Sweet and Creamy: Desserts boast creamy fillings atop press-in crusts.
  • Cooking Lesson: Making a rack of lamb is easier than you think.
  • Favorite Ingredient: Rhubarb stars in tasty baked goods.
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February/March 2011

Fast and easy artisan breads, a healthy take on meat loaf and delicious brown butter desserts.

  • Artisan Bread: Make a batch of dough in minutes for use throughout the week!
  • Noodles Now: Quick-cooking, versatile Asian noodles are the foundation of satisfying dinners.
  • Brown Butter Desserts: Browning butter gives baked goods a nutty, toasty taste.
  • Chicken Pot Pie: This classic gets a delicious makeover.
  • Lemon in the Limelight: From juice to rind, lemon’s bold taste beckons in baked goods.
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