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Fresh From the Garden Recipe Contest
We’re looking for a whole new crop of recipes featuring your favorite goodies from the garden. Start things off with creamy roasted red pepper dip, spicy salsa verde and a flaky summer squash tart. Or wake up to morning sunshine with a broccoli frittata, triple-berry stuffed French toast and hearty muffins packed with zucchini and carrots. Show off those sides, too, like creamy cucumber-dill salad, lemon-garlic Brussels sprouts and Vidalia onion gratin. Main dishes like arugula pesto pasta and stuffed poblano peppers could grow on us, too. We’re also sweet on no-bake strawberry cheesecake, skillet blueberry cobbler and raspberry sorbet with mint. If your recipe shows off that extra fresh garden-grown goodness, send it our way!
Back-to-School Suppers Recipe Contest
We’re looking for your brilliant dinner ideas that make school nights so much easier. Show us your smarts by turning five little ingredients into chicken with cornbread waffles, grilled steak with pineapple couscous and cheesy chorizo-stuffed poblanos. Or get speedy with 30-minute chicken enchilada calzones, creamy pesto shrimp and pulled pork shepherd’s pie. This time of year, the slow cooker is your best friend. Cook low and slow all day and come home to sausage meatball sliders or spiced chicken stew with corn and carrots. And cleanup’s a breeze when everything comes together in just one pot—think Cuban mojo chops with rice or your chili-spaghetti mashup meal. If your recipe makes busy nights easier and little faces smile, send it our way!
Slow Cooker Around the World Recipe Contest
It’s taste-cation time, right at your dinner table. We’re looking for slow cooker spins on global favorites like seafood paella, apricot-lamb tagine, cauliflower tikka masala and Dublin coddle. Fill our bowls with spicy steak ramen, oxtail stew, borscht or tofu pho. Finger food is invited, too—pork empanadas, chicken shawarma and poutine drenched in slow-cooked sausage gravy. Take us on the slow route to China, Chile or anyplace in between. Our forks are packed and ready to go.