Over the years, we’ve featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, “Mmmmm!”They’re all here—cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.Here’s what else is included: ·        Top 100 favorites recipes·        Prep/Cook Times·        Recipe comments from our web community·        Everyday ingredients·        Easy-to-follow directions·        How-to photos·        Cooking tips·        26 chapters·        20 photo sections with 400 full-color photos The most cherished magazine features are included: Mom Made it Best, Our Favorite Contributor’s Meals, Mealtime Express, Cooking for One or Two, Grand-Prize Winners and Potluck Picks. Besides special features, the remaining chapters cover everything from appetizers and beverages to entrees and sides and breads and desserts.   Recipe Chapter TitlesAppetizersBeefBeveragesBreadsBreakfast & BrunchCakesCandiesCelebrations & HolidaysCondiments & SaucesCookies & BarsCooking for One or TwoDessertsGrand-Prize WinnersMealtime ExpressMom Made it BestOur Favorite Contributors’ MealPasta, Grains & RicePies & TartsPork & LambPotluck PicksPoultrySaladsSandwiches & PizzaSeafoodSidesSoups

    Thoroughly covered are recipes employing time-tested cooking methods using Dutch ovens, pots and pans, grills, and open fire. Many outstanding no-cook dishes are also provided. Enjoy over three hundred favorite recipes of leaders from the Boy Scouts of America and the Girl Scouts of the USA, such as: Flying Pigs in Sleeping Bags, Buckeye Biscuits and Gravy, Scoutcraft Meatloaf, Worm Burgers, Johnny Appleseed Pork Chops, Black Swamp Pasta, Oooey Gooey Extwa Toowy Bwownies, Black Bart's Salmagundi, Chicken and Varmints, Teenage Sugar Addict Orange Rolls, Barracuda Stroganoff, Jeepers Creepers Dirt Parfait, the World's Largest S'mores, and hundreds more! Sometimes wacky, always practical, this book will help the new camp cookie to develop a thorough foundation of basic skills, while providing the experienced chef with plenty of new recipes and techniques to add additional dimension and enjoyment to their outdoor cooking.

    Fully updated, this new edition includes information on the newest Food Pyramid Guide, sample servings for young children, organic baby food options, when to introduce new solids and which to try first, vegetarian baby food options, handling and storing baby food, safe uses of microwaves, the latest equipment for making baby food at home, foods likely to cause allergies and how long to delay introduction of these foods. More than just a cookbook, Feed Me I'm Yours provides time-saving, trouble-saving, and money-saving tips. It also contains entertaining "edible craft" activities for celebrating birthdays, the seasons and major holidays.

    And so she joins a wagon caravan, leaving behind the cold streets of Virginia to forge a new life as a mail order bride in California. The trail is long and dangerous, but with the help of Mr. Jackson, the caravan’s scout, they make their way through the western wilds. However, when her baby girl falls ill, Beth fears that once again she will lose someone she loves. Suddenly, Jackson becomes more than a scout. He is Beth’s only hope—and he has also made his way into her heart. A heart that is promised to another. But love will find us, wherever we are, and Christmas is a time for wishes to come true.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    Now you can relieve your worst IBS symptoms by adopting a low FODMAP diet. FODMAPs are simple carbohydrates that can be the hidden culprits behind digestive disorders. The Low FODMAP 28-Day Plan, from New York Times and Amazon best-selling publisher Rockridge Press, is a straightforward 4-week plan for removing FODMAPs from your diet and banishing digestive pain forever. With easy guidelines and simple recipes, you’ll learn how to identify and avoid FODMAP foods, and make healthy and delicious FODMAP free meals in your own kitchen. With The Low FODMAP 28-Day Plan you will soothe your digestive system and make it easy to enjoy meals again, with:•105 recipes for delicious, nutritious low FODMAP dishes including Huevos Rancheros, Maple-Soy Glazed Salmon, Butterscotch Pudding, and Spiced Popcorn •A “symptom tracker” so you can log what you’re eating and how it affects your symptoms •An easy-to-follow quickstart guide to help you begin a low FODMAP diet •Comprehensive lists of foods to enjoy or avoid based on their FODMAP content, •10 tips for sticking to a low FODMAP diet when dining out

    Discover just how easy and fun canning can be. - Choose from 70 user-friendly recipes and additional helpful tips for canning success. - Get started quickly and painlessly with equipment and supplies checklists. - Make perfect pickles, relishes, and jams and jellies throughout the year as fresh fruits and vegetables become available. - Stay safe with comprehensive instructions and safety guidelines that ensure your canning projects are both easy and foolproof. - Satisfy family members' special dietary needs with low-sodium and low-sugar recipes. - Simplify the process of pressure canning of home-cooked meats and prepared dishes.

    It’s her fail-safe recipes, with easy-to-follow methods, thoughtful tips and advice that have been helping her readers over the years to make the most gorgeous cakes and bakes that work every time. Sponges, muffins, brownies, pop cakes, cheesecakes, tortes, pudding cakes, whether they are indulgent or healthy(ish), chocolaty, nutty or fruity, sweet or savoury, or gluten-free, you’ll find them all in this ultimate cake bible.Try classics such as Victoria Sponge and Carrot Cake, new bakes like Beetroot Brownies or White Chocolate and Macadamia cake, festive treats such as Caramel Yule Log or a St Patrick’s Day Guinness Cake as well as every day cakes like Raspberry Bakewell Cake or Butterscotch Banana Cake. Cake for grown-ups such as the Orange Cake with Campari Icing or children’s party favourite Cake Pops. Cakes for when you have no time as well as more adventurous wedding and birthday cakes.Rachel will show you how to bake and decorate simple special occasion cakes, then give additional instruction for making it special – or even of professional quality. Whether it is a golden anniversary, wedding or 4th birthday party, you’ll never have to buy a cake again.In this comprehensive collection you’ll find a mix of delicious easy and everyday cakes, teatime treats, classics, festive baking, hearty puddings and even some free-from and healthier cakes. And when you’ve finished baking, Rachel will show you the best tips and tricks for decorating and icing.The wait is over! Enjoy more baking from Rachel Allen in Cake.

    She can't wait to get letters from the front lines describing the excitement of real-life combat: the sound of helicopters, the smell of gunpowder, the exhilaration of being right in the thick of it. After all, they've both dreamed of following in the footsteps of their father, the Colonel.But TJ's first letter isn't a letter at all. It's a roll of undeveloped film, the first of many. What Jamie sees when she develops TJ's photographs reveals a whole new side of the war. Slowly the shine begins to fade off of Army life - and the Colonel. How can someone she's worshiped her entire life be just as helpless to save her brother as she is?From the author of the Edgar Award-winning Dovey Coe comes a novel,both timely and timeless, about the sacrifices we make for what we believe and the people we love.

    Her eagerly awaited new book will make that goal a reality.What does comfort mean in The Comfortable Kitchen? These are recipes you’ll feel comfortable making and comfortable feeding your family—and although these meals may fit the bill when it comes to “comfort food,” Alex’s eager audience expects a healthy angle from her cooking. Though many of her meals are fully Whole30, or at the very least Whole30-ish, they are recipes with simple ingredient swaps for a cleaner meal everyone will love and perfect for people who are on the “food freedom” stage of their Whole30 health journey as well. She provides food for every occasion, from one-pot meals to not-so-junky junk food, even including cocktails and desserts, with recipes including:Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsSpicy Chicken Dan Dan NoodlesTexas Style Brisket TacosSheet Pan Honey-Sesame CauliflowerClayton’s Margarita7-Ingredient Almond Butter Cookies With 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

    . .Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one: • A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces • French bread so easy it can be baked every day • Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken • Macaroni and cheese as effortless as boxed, but three times as satisfying • Pizza dough that rises in just one hour or throughout the day • A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.

    And it will also appeal to the folks who respect the culinary adventurousness of Hannibal Lecter and the Donner party, but aren’t willing to fully commit to the requisite lifestyle change to jump in whole hog (or long pig in this case.)Read on to find the perfect treat for your Halloween gathering.Instructables is the most popular project-sharing community on the Internet. Since August 2005, Instructables has provided easy publishing tools to enable passionate, creative people to share their most innovative projects, recipes, skills, and ideas. Instructables has over 40,000 projects covering all subjects, including crafts, art, electronics, kids, home improvement, pets, outdoors, reuse, bikes, cars, robotics, food, decorating, woodworking, costuming, games, and life in general.

    Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.

    --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon