Taste of Home Has a New Look

Taste of Home celebrates the season and begins the New Year with a fresh new look. The world's most popular food magazine continues to feature delightful recipes, tips and stories from readers across the country in a more contemporary style. (You can sneak a peek by downloading this pdf.)

Dramatic photography enhances the food presentation by making each dish a star in a cozy setting. Additionally, the new, crisp layout makes browsing for that perfect recipe easier than ever. Taste of Home is also giving readers more ways to engage in its community online at, where readers will find additional content to complement the magazine's features.

Cooks Who Care

Meet Kerry Amundson of Ocean Park, Washington. She's been sending cookies to overseas troops since the early 1970s. Her good deed hit close to home when her son, Jon, was stationed in Iraq for two tours of duty. Kerry is now affectionately referred to by Jon's platoon as "The Cookie Mom." Learn more about Kerry online or in the issue.
page 66

Let's Talk Turkey

More than 1,000 recipes came in for our "Let's Talk Turkey" contest! The Grand Prize was awarded to Robyn Hardisty of Lakewood, California for her Next Day Turkey Primavera. Find the top 12 winning recipes in the Clip & Keep recipe card section.
page 24

Comfort and Joy

Share the spirit of the season with this collection of holiday recipes. You'll find rich-tasting sweets, savory meats, appealing appetizers and more! Elegant Eggnog Dessert submitted by Lisa Scanio from Tampa, Florida is just one of scrumptious recipes featured.
page 5

Elegant Eggnog Dessert

PREP TIME: 30 min. + chilling.
Lisa Scanio
Tampa, FL
page 20

  • 1 can (13-1/2 ounces) Pirouette cookies, divided
  • 1/2 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups cold eggnog
  • 2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream, whipped

Cut 20 cookies into three 2-in. sections; set aside. Crush remaining cookies. In a small bowl, combine the cookie crumbs, cracker crumbs, and butter; press onto the bottom of a greased 9-in. springform pan.

In a large mixing bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, extract and nutmeg until smooth. Fold in whipped cream. Spoon over crust. Cover and refrigerate for 4 hours or overnight.

Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.

Download a pdf of this Press Release.

Taste of Home is the world's most popular cooking publication. Taste of Home is part of the Reader's Digest Food Affinity, the first and only media community designed to unify the voices and experience of everyday cooks and home entertainers. Taste of Home magazines, including Simple & Delicious, Light & Tasty and Cooking for 2, have a total circulation of 6.7 million.

Contact Information:

Bethany Bradley
Public Relations, Taste of Home