See what’s cooking at school with these gold-star recipes from teachers, school staffers and active parents in schools across America. Each one was selected for its creative use of everyday ingredients, delectability and eye appeal. Besides being favorites from the classroom, our panel of food professionals judged them to be top in their class. There’s recipes to start your day and for late-night munching. Plus dishes for any occasion: potluck, lunch, barbecue, weeknight dinner and company.
CHAPTERS
- Introduction
- Appetizers & Snacks
- Soups, Salads & Sides
- Entrees
- Healthy Entrees
- Desserts
- Bake Sale Treats
- Index
Recipes
- Chocolate Malt Ball Cookies
- Chocolate Ganache Peanut Butter Cupcakes
- Double Cherry Pie
- Sweet and Sassy Baby Back Ribs
- Ricotta Gnocchi with Spinach & Gorgonzola
- Maple-Glazed Corned Beef
- Bacon-Sausage Cheese Tarts
- Shrimp Salad Cocktails
- Grilled Sweet Potato Wedges
- Pecan Rice Pilaf
- Greek Salad with Green Grapes
- Marshmallow Monkey Business
- BBQ Chicken Pizza Roll-Up
- Toffee Cheesecake Tiramisu
- Balsamic Braised Pot Roast
- Chicken Portobello Stroganoff
Catherine Cassidy, Taste of Home Editor-in-Chief.
Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes—more than 60 in each issue—are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket.
New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home’s regular features, like “A Complete Meal in a Matter of Minutes,” “Cooking for One or Two,” “My Mom’s Best Meal,” “Super Snacks & Appetizers,” and “Just Desserts.”
The magazine’s unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has five sister magazines, Simple & Delicious, Slow Cooker, Appetizers, Cooking for 2, and Healthy Cooking.
Catherine Cassidy, Taste of Home Editor-in-Chief.Launched in 1993,
Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes—more than 60 in each issue—are family favorites contributed by
Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket.
New recipe contests are announced every issue, and readers are encouraged to send their best recipes for
Taste of Home’s regular features, like “A Complete Meal in a Matter of Minutes,” “Cooking for One or Two,” “My Mom’s Best Meal,” “Super Snacks & Appetizers,” and “Just Desserts.”
The magazine’s unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips.
Taste of Home is published six times a year and has five sister magazines,
Simple & Delicious,
Slow Cooker,
Appetizers,
Cooking for 2, and
Healthy Cooking.
