From the Editor
Great grilling…sweet corn at its best…frosty ice cream treats and more summer delights are on the menu in your June/July magazine. My hubby Louie has already flagged the Baby Back Ribs (page 16) and Family Favorite Kabobs (p. 18) to cook out first thing. Don't those kabobs pictured on the cover look mouth-watering?
Speaking of covers, we photographed two potential covers for the magazine, then invited employees to vote for their favorite. It was a close race between the kabobs and the Star-Spangled Fruit Tart on page 51. Both are best bets for a memorable summer meal! (Think we chose the right cover?)
As always, we saved subscriber-only bonus features just for you, including a handy Summer Recipe Guide and a gallery of creative summer cakes. In addition, you'll find bonus recipes for two, favorites for the grill (plus an informative grilling video), some super sandwiches for quick summer suppers and more. Enjoy!
—Ann Kaiser, Editor
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Fire it Up!
Bask in the sun while cooking up these bonus recipes for the grill.
Honey-Mustard Chicken Kabobs
We like grilling because it’s a no-fuss way to make a great meal. This tantalizing combination of vegetables and chicken is one we enjoy throughout the summer. —Marilyn Dick, Centralia, Missouri
Cajun Burgers
My family likes spicy food. I found the original recipe for these burgers in a cookbook, then added and subtracted ingredients until they suited our taste. Cajun Burgers are always on the menu whenever we have company over for a backyard cookout. —Julie Culbertson, Bansalem, Pennsylvania
Hearty Ham Kabobs
Nothing can be quicker than these tangy grilled kabobs. I know you’ll enjoy this fresh-tasting, colorful combination. These kabobs are also a great way to use up leftover ham. —Gloria Houghton, Winter Park, Florida
Marinated Sirloin Steak
I found this recipe in my quest to fix the best marinated steaks. This delicious versatile meat makes a special-occasion main dish or a super camping supper. —Karen Mattern, Spokane, Washington
Southwestern Grilled Lamb
Jalapeno peppers are quite abundant in this area of the country, and there are numerous ranches here that raise lambs. People seem to be eating food that’s a little spicier nowadays, so I think this recipe will appeal to them. —Margaret Pache, Mesa, Arizona
Grilled Salmon
We love to cook on the grill at our house. I’ve used this flavorful salmon recipe several times and we always enjoy it. The parsley, rosemary and green onions help make the tender fillets a tempting main dish that looks impressive. —Monell Nuckols, Carpinteria, California