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All Taste of Home Magazine Recipes

Browse all recipes from our Taste of Home Magazine including appetizers, desserts, main dishes, breakfast recipes, and more recipes from our magazine.

Fettuccine Primavera

Fettuccine Primavera

Fettuccine Primavera

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

Chicken Cutlet

Chicken Cutlet

Chicken Cutlet

"I love this combination of chicken and cheese," says field editor Marie Hoyer from Lewistown, Montana. Parmesan cheese, garlic powder and onion powder flavor the golden cutlet, which is coated with seasoned bread crumbs.

Rack of Lamb

Rack of Lamb

Rack of Lamb

I first started cooking in college and have continued to do so ever since. Grilling is what I like best, but I bake this rack of lamb in the oven for the best results.—Bob Paffenroth, Brookfield, Wisconsin
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Pineapple Meringue Pie

Pineapple Meringue Pie

Pineapple Meringue Pie

One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.—Lyn Benedict, Dexter, New Mexico

Cupcake Easter Baskets

Cupcake Easter Baskets

Cupcake Easter Baskets

From Shaunavon, Saskatchewan, Julie Johnston shares the recipe for her cute cupcakes with mild orange flavor. "It's fun to dress up these cupcakes for Easter!" she writes. "As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats."

Lemon Lover's Pound Cake

Lemon Lover's Pound Cake

Lemon Lover's Pound Cake

Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, "Everyone raves over this pretty dessert - it sure doesn't last long."

Rhubarb Shortbread Squares

Rhubarb Shortbread Squares

Rhubarb Shortbread Squares

"I saw this recipe on the Internet and decided to try it since I had an abundance of rhubarb," says Marilyn Rodriguez of Fairbanks, Alaska. "It was a big hit!" The rhubarb topping is delicious and refreshing on a rich shortbread crust.

Traditional Calzone

Traditional Calzone

Traditional Calzone

Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.—Joanne DiGirolamo, Des Plaines, Illinois

Partridge with Wild Rice

Partridge with Wild Rice

Partridge with Wild Rice

Gary Miller of Riggins, Idaho shares his flavorful game bird recipe featuring tender partridge on a bed of well-seasoned wild rice. "You can use whatever type of bird you have in your area," he says.

Venison Sausage Meatballs

Venison Sausage Meatballs

Venison Sausage Meatballs

These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. "This is my husband's favorite venison recipe," says Geraldine Mennear of Mastic, New York. "Even my co-workers, who normally don't like game meat, enjoy it."

Bread Bowl Fondue

Bread Bowl Fondue

Bread Bowl Fondue

Veggies and toasted bread cubes make the perfect dippers for this thick, rich ham and cheese dip from June Mullins of Livonia, Missouri.
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