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When whipping up something for Father’s Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California
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Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin

Apricot Ginger Mustard-Glazed Ham

Apricot Ginger Mustard-Glazed Ham

Apricot Ginger Mustard-Glazed Ham

Although I usually buy spiral-sliced hams, I decided to do a home-baked ham with a gingery glaze. This is how you do special-occasion dining. —Ally Phillips, Murrells Inlet, South Carolina

Oven-Fried Fish & Chips

Oven-Fried Fish & Chips

Oven-Fried Fish & Chips

My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York
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Shrimp Alfredo Fettuccine

Shrimp Alfredo Fettuccine

Shrimp Alfredo Fettuccine

Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, IL

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

Pistachio-Crusted Salmon with Rainbow Vegetable Cream

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. —Devon Delaney, Westport, Connecticut

Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

Asian Glazed Chicken Thighs

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. —Carole Lotito, Hillsdale, NJ

Quinoa-Stuffed Squash Boats

Quinoa-Stuffed Squash Boats

Quinoa-Stuffed Squash Boats

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin

Mozzarella Corn Bread Pizza

Mozzarella Corn Bread Pizza

Mozzarella Corn Bread Pizza

My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a corn bread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. —Mary Leverette, Columbia, South Carolina

Barbecue Pork Tacos with Apple Slaw

Barbecue Pork Tacos with Apple Slaw

Barbecue Pork Tacos with Apple Slaw

We celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California

Grandma's Cajun Chicken & Spaghetti

Grandma's Cajun Chicken & Spaghetti

Grandma's Cajun Chicken & Spaghetti

I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti, lovingly made on an old woodstove. —Brenda Melancon, McComb, Mississippi

Sage-Rubbed Salmon

Sage-Rubbed Salmon

Sage-Rubbed Salmon

If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
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