If you’re still a little bummed that your acceptance letter from Hogwarts never came, this is the news you’ve been waiting to hear.
Well, OK—we’re not going to transport you to a magical castle filled with secrets and mystery. (And, at a time like this, even the Hogwarts students would be social distancing). But we can let you know about an awesome program that’ll inspire your inner Potterhead.
Through Hogwarts is Here, a Harry Potter fan website, you can take magical classes like Defense Against The Dark Arts, Potions and more. And best of all, it’s totally free.
That’s right, Potterheads: At Hogwarts Is Here, you can enroll in classes for all grade levels. First-years, for example, typically enroll in seven iconic wizarding courses—Charms, Potions, Defense Against the Dark Arts, Astronomy, Herbology, History of Magic and Transfiguration—and you’ll complete assignments, quizzes and exams. You’ll also be excited to hear that yes, you can play Quidditch.
Sound fun? We certainly think so. And if you don’t want to be a student, you can be a House ghost, Auror or several other roles.
If you’re concerned about the authenticity of it all, rest assured that the experience is created by those who are as passionate about the Wizarding World as you are. The site’s been running since 2014, offering us Muggles the chance to experience the magic that captured us all.
Take Me to Hogwarts
So, how do you get to Hogwarts? Well, start by pouring yourself a glass of pumpkin juice. Then, head over to Hogwarts is Here and create a user profile. You’ll decide which house you’re in—no Sorting Hat here, tragically—and join a dorm with your classmates. It’s the perfect quarantine boredom-buster.
And if you need to take a break from History of Magic, you might be able to tune in to a brand-new Harry Potter TV showreal soon.
Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen
Greet guests with a taste of springtime when this chicken asparagus bake is on the menu. It cooks in just half an hour. People savor the rich cheesy sauce, and it freezes well, too. —Ramona Ruskell, Columbia, Missouri
Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Want a change from chocolate cake? Try this elegant lemon raspberry cake packed with refreshing citrus flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin
These meatballs in a sweet, tangy sauce can be made a day in advance and reheated. We usually serve them at birthday parties. - Irma Schnuelle, Manitowoc, Wisconsin.
Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts—sweet potato pie and cheesecake. I think the dessert tastes best if made 24 to 48 hours prior to serving. —Melanie Bauder, Manlius, New York
No down-home meal is complete without Southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! —Katie Sloan, Charlotte, North Carolina
My husband and I share a love for all kinds of soup and came up with this delicious recipe together. It really does taste like beef Stoganoff. With a crusty roll, it's a satisfying meal in itself.
These buttery, smooth caramel tassies make a nice addition to a dessert tray. These are ones that my family looks forward to every year. —Jane Bricker, Scottdale, Pennsylvania
This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. —Amanda Bowyer, Caldwell, Idaho
When this old-fashioned oat bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me after school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. —Gloria Murtha, West Mifflin, Pennsylvania
I've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan
You can enlist the kids to help make these chocolaty peanut butter brownies. I like
the fact that I can enjoy them but keep my kitchen cool, especially in summer. —Connie Ward, Mount Pleasant, IA
My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! —Heather Saunders, Belchertown, Massachusetts
My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. —Natalie Gray, Moreland, Georgia
This hearty broccoli rice casserole is my usual choice to make for a potluck. With the green of the broccoli and the rich cheese sauce, it's pretty to serve, and it makes a tasty side dish for almost any kind of meat. —Margaret Mayes, La Mesa, California
These cake mix brownies are a mashup of two of my favorite desserts. A woman I worked with gave me a recipe for chocolate caramel brownies, and I had a recipe for yellow cake mix bars. I wondered what they would taste like together, so I tried it. I've been making them ever since! —Staci Mergenthal, Verdi, Minnesota
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
This wonderful side dish goes well with any meat stew. I use whatever fresh herbs I have on hand along with the chopped parsley to add even more flavor. —Laura Crane, Leetonia, Ohio
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. —Jane Meek, Pahrump, Nevada
My grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington
These sweet, square and holeless French doughnuts are known as beignets. New Orleans’ traditional breakfast always includes a few of these powdered sugar delicacies. —Beth Dawson, Jackson, Louisiana
I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
This creamy recipe brings two of my absolute favorite foods together in one! The tomato, fresh lettuce and crisp bacon toppers make this soup taste as if it's burger time. —Geoff Bales, Hemet, California
I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa
A friend shared this fluffy waffle recipe with me a few years ago. The cinnamon cream syrup is a nice change from maple syrup, and it keeps quite well in the fridge. Our two children also like it on toast. —Amy Gilles, Ellsworth, Wisconsin
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Our teenage son, John, has done lots of 4-H baking. This old-fashioned chocolate cream pie recipe with a flaky crust was his favorite thing to make. —Mary Anderson, De Valls Bluff, Arkansas
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri
For old-fashioned flavor, try these scalloped potatoes. They cook up tender, creamy and comforting and chopped ham adds a hearty touch. —Elaine Kane, Keizer, Oregon
As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? —Nancy Zimmerman, Cape May Court House, New Jersey
Between family and friends, we average 375 visitors a year! This casserole is handy—you can put it together the night before, let the flavors blend, then bake it in the morning. —Nancy Schmidt, Center, Colorado
For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania
If you'd like to make pumpkin pie from a fresh pumpkin, here's and easy recipe that eliminates the guesswork. Use a pie pumpkin for maximum flavor.—Jane Van Deusen, Oneonta, New York
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
With pretty bits of pineapple, these meatballs are sure to attract attention—and the sweet-tart sauce brings people back for seconds. —Carol Wakley, North East, Pennsylvania
If I ask our two girls (ages 7 and 14) what to fix for a special meal, this dish is always requested. I discovered this slightly sweet and crunchy-topped casserole at a church dinner about 10 years ago, and now I take it to potluck dinners and come home with an empty dish!
-Julie Jahn, Decatur, Indiana
This recipe is a clear example of comfort food at its finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
I live in Traverse City, the Cherry Capital of the World. What better way to celebrate our wonderful orchards than by using plump, tart dried cherries in my favorite desserts? This slow-cooked rice pudding recipe always turns out wonderful. —Deb Perry, Traverse City, Michigan
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!—Dawn Singleton, Eighty Four, Pennsylvania
This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
One of my favorite fall desserts, this treat's rich flavors are well-suited to the chillier months. I like to serve it over a slice of pound cake or a scoop of vanilla ice cream. —Aysha Schurman, Ammon, Idaho
This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. —Emily Hobbs, Ozark, Missouri
This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. —Joyce Conway, Westerville, Ohio
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.