Family Gatherings

Whether you’ll be sitting down to a formal feast at Mom’s, potlucking with 50 of your closest relatives or celebrating with chosen family, these heirloom recipes are sure to brighten your holiday table.

Christmas is the perfect time to go overboard on baking. These treatsfrom fancy cutout cookies to five-ingredient fudgejust taste better when made alongside someone you love.

There’s something extra special about Grandma’s cookingmaybe because the secret ingredient is love. We’ve rounded up the best holiday recipes from grandmas, memaws, grannies and nanas that’ll make you feel right at home, no matter where you’re spending Christmas this year.

It’s time to revive an old family custom or start a brand-new one. We know your nearest and dearest will love these easy ideas. And, hey, even if your gingerbread village ends up toppling over or your DIY ornament looks a little amateur, the memories of spending time together will stick with you for years to come.

The post Home for the Holidays: Christmas Edition appeared first on Taste of Home.

Thankfully, Ruggable entered the scene with rugs that are stylish, modern and conveniently machine-washable. When we heard that the brand ALSO sold kitchen mats, we couldn’t wait to get our hands on one. Taste of Home Executive Editor Ellie Martin Cliffetested a Jonathan Adler for Ruggable rug in her own home kitchen. Read on for her thoughts, plus other Ruggable reviews from real users.

What is Ruggable?

Ruggable rugs aren’t just designed to tie a room together, they’re meant to be durable. And when you have an active family like Ellie does, that’s a huge bonus. After all, Ruggable was inspired by the pet mess that ruined its founder’s expensive new rugso its products are designed with sturdiness and ease of cleaning in mind.

If you’ve ever stained an area rug, you know they’re a big pain to clean (if you can clean them at all). Ruggable rugs are different. They come in two parts: a pad and a removable top that’s machine-washable and -dryable! The pad is made of a nonslip, latex-free materialthink yoga matwhile the rug cover is stain- and water-resistant, low-pile, lightweight and designed to fit inside your washing machine. Ruggable reviewers note the thin design means it dries quickly after washing.

To wash your Ruggable rug, simply peel the rug cover off the pad, wash with mild detergent, dry on low heat and reattach. The pad can be vacuumed or spot-cleaned with soap and water in the case of liquid spills.

How We Tested It

Ellie says: “I needed a hardworking kitchen rug that cushioned my feet and absorbed splashes from the sink. My family put this rug through the paces of everyday life for a month. We expected this rug to stand up to muddy shoes, spilled food and at least one dish-washing session per day.

Choosing a rug was honestly the hardest part because Ruggable offers so many eye-catching designs. Luckily, the site has lots of filtering options, so I could quickly narrow down to my ideal color palette, aesthetic and size. I created an account so I could save a few to my favorites, then shared them with my husband so he could weigh in. We had the same favoritethe black-and-ivory Inkdrop design from Ruggable’s partnership with Jonathan Adler.

In just a few clicks, my order went through and was added to the production line. I got emails at every step of the creation process, so I knew when it was on its way (about a week after I ordered it). Note: Designer collections are a little bit pricier than the Ruggable-brand ones.

Ruggables come snugly rolled in a long, skinny box. Unrolling the rug was a bit tedious, but wasn’t a big deal due to its 2-by-3 size. (I knowmy family already had a few 5-by-7 Ruggables in other rooms.) The rug pad and top fit together like Velcro, so be sure to line them up before you try to put them together because they’ll stick fast. Simply follow the instructions that come tucked in the package, and you’ll be all set.

The rug truly is non-skid, even though it saw a lot of foot traffic. We don’t have a dishwasher, so that means my husband or I stood on it for up to an hour a day while we washed up.

A week in, our black-and-ivory rug was looking black-and-gray so it was time for a wash. Separating the top from the pad was so simple. I just had to tug it off and pop it in the washing machine. When it came out of the dryer, it looked like new. I rolled it back out onto the pad and went about my day.

Ruggable Features

The rug cover is a synthetic material with a design printed on it. The underside is a fuzzy gray material designed to stick to the rug padand it does, wash after wash. The edge of the rug cover is bound with thread to give it a finished look.

Pros

What we liked about our Ruggable kitchen rug:

• They’re so durable
• They clean up easily
• The padwhether classic or extra thickis non-skid
• They’re available in dozens of designs, and many sizes, too

Cons

What to consider about Ruggable:

• The larger the rug, the trickier it is to unroll the first time
• For a kitchen rug, they’re a bit pricey; the larger the rug, the more reasonable the price
• According to some Ruggable reviews, the corners may peel up over time.

FAQ

Is Ruggable made in the USA?

According to the brand, Ruggable rug covers are made in the USA with imported materials.

Can you vacuum a Ruggable?

Yes, you can vacuum your Ruggable just like you would on low-pile carpet or hardwood. Ruggable recommends using the lowest suction and power setting with the brush turned off.

What Other Ruggable Reviews Had to Say

Other Ruggable reviews agree with Ellie: The rugs are easy-to-wash, stylish and worth the price.

“So happy with this purchase!” writes one verified Amazon purchaser. “The rug is incredibly well packaged, and is super lightweight. Setup was a breeze, took only 5 minutes from unboxing to finish. Instructions were easy to follow, and there was a provided video link as well. The rug looks even better than in the pictures and is soft and comfortable to stand on. It does not slide at all, solving a constant issue I had with my previous rug. Very easy to remove the rug cover from the pad belowI envision it wont be a hassle at all to wash.”

“I NEVER leave reviews, but I love this rug so much that I decided to share my thoughts,” writes another verified Amazon customer. “The rug arrived in perfect condition. It was easy to unroll and laid flat immediately. The rug is a thin soft material. The colors are nicely muted. I haven’t washed it, yet. This is for my entryway so I ordered a 3 by 5. I plan to order another Ruggable rug for my dining room.”

Product Comparison

What sets Ruggable apart from the competition is its two-part design. Many one-piece rugs aren’t washable, so they’re difficult to clean and lead to annoying stains. On the other hand, washable one-piece rugs do exist, so it’s up to you whether you prefer Ruggable’s cover-and-mat duo or just a single-piece design. Ruggable reviews and our own testing show that Ruggable’s mat offers more joint support than traditional rugs, so you might find it comfier for a long dishwashing session.

Final Verdict

Ellie says: “Before our experience, I wouldn’t have considered ponying up so much money on a 2-by-3 rug. After using the rug for a month, I’m confident our $109 was well spent. It’s handled all kinds of messes and washed up beautifully every time. Plus, it’s so comfy to stand on while we’re at the sink. I’d absolutely buy another.”

Where to Buy Ruggable

Ruggable rugs range from $89 to $739, with prices varying depending on size, shape and whether the rug comes from a special collectionMarvel, Star Wars and Keith Haring fans will be pleased to find designs inspired by their favorites, though at a slightly higher cost. You can shop rugs directly from Ruggable’s siteor on Amazon.

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The post We Tried a Ruggable Kitchen Rug: Here’s What We Thought appeared first on Taste of Home.

Ever wanted to take a peek inside theTaste of Homestaff’s kitchen drawers? After all, they spend their days surrounded by food: dreaming up menus, testing recipes, trying out the latest gadgets and styling amazing magazine shots.

If anyone knows about the best kitchen gadgets it’s them! They were kind enough to share their favorites, no peeking required.

The post Best Kitchen Gadgets Taste of Home Pros Actually Use at Home 2024 appeared first on Taste of Home.

Think you can guess the most beloved Girl Scout cookie in America?

How to Order Girl Scout Cookies Right Now

From contact-free cookie booths to online ordering, the Girl Scouts are offering plenty of ways to ensure you’ll get your Thin Mints fix (or try out the newest cookies, Toast-Yays and Adventurefuls). Here are your options:

• Reach out to your favorite Girl Scout. Troops everywhere are running virtual and contact-free cookie sales events. You can pick up boxes face-to-face or sign up for delivery when you order.
• Order online. If you dont know a Girl Scout, you can visit the Girl Scouts website, text COOKIES to 59618, or download the Girl Scout Cookie Finder app to get hooked up.

Have you noticed that some troops sell Samoas and others sell Caramel deLites? This is why Girl Scout Cookies have different names.

How Donate a Box to Local Causes

You can also donate to a charitable organization chosen by your Girl Scout troop. Check out the Girl Scout Cookie Finder app for details.

Whether you decide to purchase cookies for yourself or donate to those working on the front lines, your purchase will allow Girl Scouts to continue to perform their mission. We love to buy cookies for a good cause!

If you don’t make it to the sale, you can always try Aldi’s cookie copycats or make your own Girl Scout Cookie copycats all year round.

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Inspired by: Caramel DeLites (aka Samoas)Coconut lovers, this one's for you. These copycat Girl Scout cookies are the ultimate indulgence. While they take some time to make, trust usthey're worth the wait.

Get Our Recipe for Copycat Caramel DeLites

Psst! If you want the real deal, here's how to order Girl Scout cookies.

Inspired by: Thin MintsWe all know it to be true: Thin Mints are the queen of all Girl Scout cookies. These crisp chocolate cookies are dipped in a to-die-for chocolate coating. Try them straight out of the fridge or freezer for a cool, minty treat.

Get Our Recipe for Copycat Thin Mints

Were you looking for the perfect copycat Samoas? Girl Scout Cookie season only happens once a year, but we found year-round dupes that stack up pretty well against the originals.

Inspired by: LemonadesThese lightly flavored shortbread cookies are topped with a citrusy glaze, just like their scouting counterparts.

Get Our Recipe for Lemon Shortbread Cookies

Inspired by: Peanut Butter Patties (aka Tagalongs)A cookie as good as a Tagalong must be hard to replicate at home, right? Not quite! Using homemade cookies and a smooth chocolate coating, you can get close to the real thing when your cookie stash is low.

Get Our Recipe for Copycat Peanut Butter Patties

Inspired by: Do-si-dos (aka Peanut Butter Sandwich Cookies)These classic copycat Girl Scout cookies are packed with peanut butter flavorin the cookie and in the filling.

Get Our Recipe for Mini Peanut Butter Sandwich Cookies

Inspired by: Shortbread (aka Trefoils)While they're not shaped like the iconic Girl Scout logo, these shortbread snacks are super tasty. Try them with a cup of coffee for an afternoon pick-me-up.

Get Our Recipe for Shortbread

Inspired by: Girl Scout S'moresGirl Scouts first published the recipe for the original s'more all the way back in the '20s. Today, they reinvented the campfire snack as an anytime cookie much like these. For an authentic s'mores experience,swap the cookie butter for a chocolatey spread.

Get Our Recipe for S'mookies

Inspired by: Lemon-UpsThe Girl Scouts have two lemony cookies in their roster. The Lemon-Ups are nice and crisp, and they come stamped with an inspiring message. This copycat cookie recipe tastes pretty close, but with the subtle addition of orange, too.

Get Our Recipe for Orange & Lemon Wafer Cookies

Inspired by: AdventurefulsOne of the newest Girl Scout cookies, Adventurefuls pack caramel creme into a brownie-flavored dough. For an authentic copycat recipe, skip the nuts on these chocolate caramel thumbprints and sub in a sprinkle of sea salt.

Get Our Recipe for Chocolate Caramel Thumbprints

Inspired by: Toast-Yay!We love fueling up with French toast before a big day, and these copycat Girl Scout cookies are full of that sweet, cinnamon-y flavor.

Get Our Recipe for French Toast Cookies

Bonus: Original Girl Scout CookiesTo commemorate the 60th anniversary of the first nationwide sale, the Girl Scouts shared the original sugar cookie recipe used when the troops made their own cookies.

Go to Recipe

The post Yes, You Can Order Girl Scout Cookies Online This Year—Here’s How appeared first on Taste of Home.

For avid cooks like Ian and me, having a countertop next to the freestanding range was a must. At the very minimum, we needed a spot to rest a spoon. We had two choices: buy a kitchen cart or call in a contractor to install new kitchen cabinets. Given the price difference, I explored kitchen carts first.

How I Chose This Kitchen Cart

Since Ian and I do lots of cooking, baking and meal planning for our busy little family, I knew we needed a hardworking, multifunctional kitchen cart. My list of must-haves was short: counter space on top, storage beneath. We also needed it to be on the smaller side to fit into our kitchen. Nice-to-haves included shelving for cookbooks and an enclosed space where we could hide away kitchen gadgets.

I searched on a handful of sites, but Wayfair returned the biggest range of results. After reading reviews and checking specs for about a dozen kitchen carts, I landed on the 4.4-star Mineville kitchen cart, which costs about $250. It’s made from a combo of solid and composite wood and gets an Environmentally Preferred rating from Wayfair, meaning its materials meet higher social and environmental standards than other kitchen carts on the market. Feature-wise, it has plenty of storage space, including a drawer, two open shelves (one of which is adjustable) and a cabinet with two shelves inside. The cart also comes with an optional towel bar, which we chose not to install. Bonus: the kitchen cart happened to be on sale!

Pros and Cons

I’m thankful for my kitchen cart every day, but just like our quirky old house, there are a few things to be aware of before you buy. Here’s my honest opinion.

Benefits

• It offers counter space: This kitchen cart is the ideal spot to cool a batch of cookies, reference a cookbook or keep a crock of wooden spoons. In fact, sometimes it serves all three purposes at once!
• It has storage options: Like many kitchen carts, this one has storage options. We stash kitchen gadgets in the drawer and bins of baking supplies in the cupboard. The open shelving displays our most-used cookbooks and a basket of vitamins we pull out every morning.
• It has a small footprint: At about 19 inches wide by 28 inches long, the cart tucks right in next to the range and never feels like it’s in the way. Its compact size would make it a contender for many small kitchens.
• It’s what you need, where you need it: This cart can serve all kinds of functions in pretty much any room. Need an extra serving station at a party? Wheel it to the living room. Need a space to stack your birthday party favors? Park it in the front hall. The locking wheels will help the cart stay put.

Drawbacks

• Assembly is a bit complex: I’m so glad my husband and I heeded the Wayfair reviews and assembled the kitchen cart together. Having one person to hold the parts steady while the other secures them saved us a lot of time and frustration. Be sure to have a partner on hand when you’re ready to build, or DIY on a low-stress day so you can take your time.
• It shows wear: I knew marks were bound to happenthe cart is in the busiest room in the house. But when I dropped a metal spatula on the black wooden countertop, the resulting scratch was pretty noticeable. I recommend getting a paint pen or wood furniture filler to camouflage any marks. Of course, if you choose a metal cart, you won’t have to worry about this.

Why I Love My Kitchen Cart

In short, it’s so convenient. The cart gives us a place to set things when we’re cooking and some extra storage space our kitchen sorely needed. Plus, it gets all kinds of complimentsfrom my mother-in-law, from friends, even our plumber. I hope our next house has actual countertops, and lots of them. But if it doesn’t, I’m glad to know a kitchen cart is a terrific option.

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Where to Buy a Kitchen Cart

Head to Wayfair to buy the kitchen cart I love so much. If you’d like to shop around, you can find kitchen island carts at big-box and home stores across the country. They come in dimensions, materials and designs to fit any style. These are some of the highest-rated kitchen carts on the Internet:

How to Outfit Your Kitchen Cart

The kitchen cart is just fine on its own, but stocking it with the right accessories will make it even more useful. These are the items we use, but be sure to kit out your cart in the way that works best for you.

If your new kitchen cart has room for seating, check out our favorite bar stools.

The post This $250 Kitchen Cart Saved Me from Splurging on Cabinets appeared first on Taste of Home.

Panera Bread Broccoli Cheddar Soup Copycat

The post 114 Restaurant Copycat Recipes That Are Better Than the Real Thing appeared first on Taste of Home.

Edible Arachnids

I like to bring cake pops to movie nights. This year for Halloween, I used my go-to recipe to make these not-so-scary spiders. They’re such a fun Halloween dessert!Nicole Rae Paoli, Newark, Delaware

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The post 44 Sweet and Spooky Halloween Desserts appeared first on Taste of Home.

Bratwurst Supper

Here’s an easy camping meal that grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it’s easy to season with onion soup mix and a little soy sauce. Janice Meyer, Medford, Wisconsin

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The post 33 Easy Camping Meals You Can Actually Make Outdoors appeared first on Taste of Home.

When we’re rushing to get dinner on the table, premade ingredients make all the difference. No time to simmer an aromatic marinara? Reach for store-bought spaghetti sauce instead. But there’s no need to compromise taste for convenience: It’s so easy to make a jar of spaghetti sauce taste homemade.

OurCommunity Cooks tell us what they add to spaghetti sauce to make it even better, and give it some serious Italian appeal. The finished product will taste like you stood at the stove for hours, but these tried-and-true tricks take only minutes. Start with a good jarred pasta sauce for the best results.

1. Start with a Traditional Sauce

Our Community Cooks recommend looking for a traditional, meatless variety when buying pasta sauce. This will let you doctor the sauce up with as many ingredients as you like, without worrying that they’ll clash with the base flavors. “I treat it like tomato sauce,” says Shawn Barto.

2. Simmer It Down

To begin with the perfect base, simmer the store-bought sauce on the stove until it’s thickened. This will bring out an enhanced tomato flavor that’s perfect for layering on more elements.

3. Splash in Some Wine

Reach for that adult-beverage bottle, says Crystal Jo Bruns: “Swirl about 1/4 cup of your favorite red wine in the jar to get out the very last dribbles of sauce to add amazing flavor.” You can even use these tricks to make the wine taste betterbefore adding it to your sauce.

And since the bottle is open anyway, you may as well pour a glassred wine pairs great with many Italian recipes.

4. Make It Cheesy

A little cheese never hurt! Before taking your jarred spaghetti sauce off the stove, add a handful (or two) of shredded mozzarella or Parmesan cheese for a gooey and thick sauce.

5. Spice It Up

Use spices like red pepper flakes or cayenne pepper, or a splash of Sriracha, to give your jarred pasta sauce some heat. Start with just a pinch of the seasoning and add more as needed.

6. Add Protein

Skip the jarred meat pasta sauce and add in some homemade protein instead. Brown ground beef, bulk Italian sausage or anything else you like from the butchers case. Drain the meat and set it aside, tenting it with foil. When it’s time to put the sauce on the stove, add the meat to the sauce, making sure it’s broken into bite-size pieces.

For a vegetarian alternative, use your favorite plant-based meat.

7. Use Dairy

Give your sauce a creamy and rich taste by adding dairy. Cut the heat and stir in a pat of butter. a splash of half-and-half or heavy cream, or even a spoonful of yogurt for some extra creaminess.

Editor’s Tip: Turn your spaghetti sauce into a delicious vodka sauce! After adding the heavy cream to your jarred pasta sauce, pour in 1/4 to 1/3 cup of vodka and then let it simmer for 5 to 10 minutes.

8. Roast Some Garlic

Spaghetti sauce tasting a little bland? Saute a few cloves of garlic in a pan, and then add the sauce.

9. Saute Veggies

If you have a few minutes to spare, don’t add the sauce to the pan just yet. Saute a chopped onion to add more savory goodness to the sauce, and then add other vegetables. Community Cook Ann Sheehy suggests bell peppers, eggplant, zucchini, carrots or mushrooms. Once the vegetables are tender, you could even deglaze the pan with broth, balsamic vinegar, red wine or vodka, like Ruth Hartunian-Alumbaugh does.

10. Use Fresh Herbs

Liven up a jar of spaghetti sauce with fresh herbs. Add basil, thyme or oregano when the sauce is almost heated through, or use the herbs as a garnish for the plated dish. If you don’t have fresh herbs on hand, dried herbs work, too. Add a few dashes of the dried herbs while the sauce is cooking, giving the herbs enough time to be incorporated into the sauce.

Using fresh herbs is also an easy way to upgrade frozen pizza.

11. Put in Pasta Water

The best way to add bulk to a watery pasta sauce is to add 1/8 to 1/4 cup of pasta water when you combine the pasta and sauce.

If you’ve already strained the pasta, mix cornstarch and water to create a slurry and add it to the sauce instead of pasta water.

12. Add Balsamic Vinegar

If your pasta sauce is too sweet, add a splash of balsamic vinegar or lemon juice. The acidity will help cut the sweetness and create a more balanced sauce.

13. Enhance the Tomato Flavor

Add sun-dried tomatoes or fresh diced tomatoes during the last few minutes of cooking the sauce to enhance the freshness of the tomato flavor. It’s a great way to get that extra depth of flavor without waiting for the sauce to simmer.

14. Add Broth

For pasta sauces that are missing that extra oomph, try adding a splash of broth. “I also add Better Than Bouillon to make it taste like it’s been simmering forever,” says Angela Lively. It’s a quick step to make any jarred spaghetti sauce taste homemade.

15. Incorporate Leafy Greens

For a simple way to bulk up your sauce, add leafy greens. Kale and spinach work wonderfully for this because they won’t take away from the traditional red sauce flavor. Add a few bunches a minute or two before taking the sauce off the stove, which should be enough time for the greens to wilt and blend into the sauce.

No matter how much time you have, these pasta sauce hacks from our Community Cooks will earn a bigbravo from your family. And remember, it’s all about convenience and resourcefulness, says Kelly Kirby: “Never the same twice!”

Try It With These Incredible 5-Star Pasta Recipes

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Baked ZitiTotal Time: 1 hour, 5 minutes + standingMain Ingredients: Ziti, ground beef, spaghetti sauce, ricotta, mozzarellaLevel: Beginner

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For the best nutty flavor, grate your own Parmesan when making this spectacular baked ziti, which is also full of mozzarella, ricotta and hearty ground beef. To make a vegetarian version, skip the beef and stir in sauteed mushrooms, bell peppers and zucchini."I enjoy making this dish for family and friends. It's easy to prepare, and I like to get creative with the sauce. For example, sometimes I might add my home-canned tomatoes, mushrooms or vegetables." Recipe contributor Elaine Anderson, Aliquippa, Pennsylvania

Three-Cheese Meatball MostaccioliTotal Time: 50 minutesMain Ingredients: Mostaccioli, ricotta, ground beef, pasta sauce with meat, meatballsLevel: Beginner

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Are you ever torn between making baked pasta or spaghetti and meatballs? You don't have to choose with this show-stopping meaty mostaccioli, which also has three types of tasty Italian cheeses. Garnish with fresh basil leaves for a sweet, peppery topping."When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is magic." Recipe contributor Jennifer Gilbert, Brighton, Michigan

Sausage and Swiss Chard PastaTotal Time: 30 minutesMain Ingredients: Orecchiette, Italian sausage, portobello mushrooms, Swiss chardLevel: Beginner

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Orecchiette is a small ear-shaped pasta that's traditionally served with sausage and bitter greens. This robust version mixes the pasta with leafy chard, rich Italian sausage and earthy portobello mushrooms."I whipped up lunch with fresh produce from the farmers market, and the result was amazing. The pasta absorbs the cooking liquid quickly, so serve immediately to guarantee the best texture." Recipe contributor Kate Stiltner, Grand Rapids, Michigan

Quick Fettuccine AlfredoTotal Time: 20 minutesMain Ingredients: Fettuccine, butter, heavy cream, Parmesan, Romano, eggLevel: Beginner

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There are plenty of jarred Alfredo sauce recipes, but this simple dish shows you how easy it is to make from scratch. Add chicken breasts, vegetables or seafood to the plate for protein and color. A dash of nutmeg adds a subtle hint of warm spice that brings the whole sauce together."This simple fettuccine Alfredo recipe combines heavy whipping cream Parmesan and Romano cheese or a creamy, cheesy sauce that'll come together in minutes." Recipe contributor Jo Gray, Park City, Montana

Tortellini with Sausage and MascarponeTotal Time: 20 minutesMain Ingredients: Refrigerated tortellini, Italian sausage, pasta sauce, mascarponeLevel: Beginner

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The trick to making a thick, decadent cream sauce in mere minutes is mascarpone cheese, the dreamy Italian cheese that also stars in tiramisu. The recipe calls for cheese tortellini, but you can always use a meat-filled version if that's what you prefer."When I crave Italian comfort food on a busy night and don't have a lot of time to cook, this dish is a lifesaver. It's fast and yummy and starts with a premade jarred sauce. You can have it on the table in less time than a takeout order." Recipe contributor Gerry Vance, Millbrae, California

Garlic SpaghettiTotal Time: 30 minutesMain Ingredients: Spaghetti, garlic, parsley, ParmesanLevel: Beginner

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Since this satisfying garlicky spaghetti has so few ingredients, use the best olive oil you can get your hands on to give the sauce a bright fruity flavor. If you're like us and believe there's no such thing as too much garlic, check out these other recipes for garlic lovers."I make this family-favorite garlic spaghettior spaghetti aglio e olioat least a couple of times a month. It's wonderful with a salad and fresh Italian bread. Add red pepper flakes to give it a bit of heat or finish with a sprinkle of fresh parsley." Recipe contributor Jackie Messina, Chardon, Ohio

Spicy Chicken and Tomato PastaTotal Time: 45 minutesMain Ingredients: Chicken broth, tomato sauce, chicken breasts, pastaLevel: Beginner

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If spicy foods aren't your thing, take out the cayenne pepper; if you could always go spicier, add a tablespoon of hot chili sauce. The dollop of sour cream on top will help calm the heat."I serve this zippy chicken with plenty of sour cream and full glasses of milk to calm the bite. It's a super way to stay toasty on blustery autumn days. Donna Michaelis, Madison, Wisconsin

Cajun Chicken & PastaTotal Time: 45 minutes + standingMain Ingredients: Chicken breasts, cajun seasoning, penne, sweet peppers, mushrooms, heavy creamLevel: Beginner

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Peppery Cajun seasoning adds a tasty kick to this robust chicken pasta, which is also fantastic with Andouille sausage. Make your own homemade Cajun seasoning exactly to your tastes, and store it in an airtight jar."This kicked-up pasta dish is a family favorite and my most-requested recipe. It's easy to adapt too. Substitute shrimp for the chicken, add your favorite veggies and adjust the spice level to your family's tasteyou can't go wrong!" Recipe contributor Dolly Kragel, Sloan, Iowa

Vegetable LasagnaTotal Time: 1 hour, 30 minutesMain Ingredients: Mushrooms, summer squash, zucchini, vegetable broth, lasagna noodles, egg, ricotta, mozzarella, ParmesanLevel: Intermediate

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Simmering vegetables in a simple homemade tomato sauce takes this golden brown lasagna to the next level. Turn it into an even cheesier (and time-saving) ravioli lasagna by using store-bought ravioli instead of lasagna noodles."I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies." Recipe contributor Sam Hunsaker, Lawrence, Kansas

Shrimp Pasta PrimaveraTotal Time: 15 minutesMain Ingredients: Angel hair, jumbo shrimp, asparagus, mushroomsLevel: Beginner

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This light and lively shrimp spaghetti comes together in just 15 minutes, and is one of our favorite seafood recipes. If you can't find angel hair at the grocery store, opt for capellini, which is just slightly thicker than angel hair."They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget!" Recipe contributor Shari Neff, Takoma Park, Maryland

Lasagna Roll-UpsTotal Time: 35 minutesMain Ingredients: Lasagna noodles, ground beef, pasta sauce, mozzarellaLevel: Intermediate

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When you don't have time to prep a full tray of lasagna, these four-ingredient roll-ups are a breeze. To get the noodles pliable enough to roll, you'll need to boil them first."My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner." Recipe contributor Mary Lee Thomas, Logansport, Indiana

Mushroom Pasta CarbonaraTotal Time: 30 minutesMain Ingredients: Mostaccioli, bacon, mushrooms, ParmesanLevel: Beginner

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Earthy mushrooms add a satisfying umami kick to this creamy twist on carbonara. This recipe calls for jarred mushrooms, but feel free to swap in your favorite type of mushroom from the store. You can also use pancetta, which is a more authentic type of bacon used in carbonara."I absolutely love this creamy and cheesy mushroom carbonara. I serve it with a side salad and rolls to make a complete meal." Recipe contributor Cindi Bauer, Marshfield, Wisconsin

Creamy Prosciutto PastaTotal Time: 25 minutesMain Ingredients: Refrigerated fettuccine, mushrooms, baby spinach, Alfredo sauce, prosciuttoLevel: Beginner

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Refrigerated fresh noodles from the supermarket instantly upgrade this creamy pasta dish. Whether you go with jarred Alfredo sauce or make homemade alfredo, you really can't go wrong. Swap in chopped bacon if you don't have prosciutto on hand, and enjoy the touch of smokiness."I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal." Recipe contributor Christine Ward, Austin, Texas

Shrimp Pesto PastaTotal Time: 30 minutesMain Ingredients: Basil, lemon, spaghetti, shrimp, asparagusLevel: Beginner

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This green, herby spaghetti is also delicious when made with gluten-free pasta or spaghetti squash. The meal is dairy-free as is, but if you don't have an issue with dairy, we won't stop you from adding freshly grated Parmesan."Fresh basil and dash of red pepper puts zip in this lively shrimp pesto pasta." Recipe contributor Gloria Jones Grenga, Newnan, Georgia

Favorite Baked SpaghettiTotal Time: 1 hour, 25 minutes + standingMain Ingredients: Spaghetti, ground beef, pasta sauce, cottage cheeseLevel: Intermediate

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Give this comforting baked pasta a punchy puttanesca flare by cooking a tablespoon of minced garlic with the ground beef mixture. Once the meat is browned, add rinsed and drained capers, one cup coarsely chopped black olives, three finely chopped anchovy fillets and a dash of red pepper flakes."This is my grandchildren's most-loved dish. It feels like a special dinner and is so cozy for cooler months." Recipe contributor Louise Miller, Westminster, Maryland

Sausage-Stuffed ShellsTotal Time: 45 minutesMain Ingredients: Italian sausage, tomato sauce, cottage cheese, mozzarella, egg, pasta shellsLevel: Intermediate

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Cottage cheese adds so much creaminess (and lots of protein!) to these irresistible stuffed shells with Italian sausage. To make the pasta even more decadent, use full-fat ricotta."I wanted to make manicotti one day but was out of the noodles. So I came up with this recipe, using jumbo shells instead. They were much easier to work with." Recipe contributor Lori Daniels, Beverly, West Virginia

Shrimp AlfredoTotal Time: 30 minutesMain Ingredients: Fettuccine, butter, heavy cream, shrimp, ParmesanLevel: Beginner

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When it comes to pairing pasta with sauce, thick fettuccine is the perfect match for soaking up creamy Alfredo. Other wide pastas like pappardelle and tagliatelle also make great substitutes."Instead of buying a jar of sauce, make it from scratch for this easy shrimp Alfredo recipe. The garlic aroma will call your family to the table." Taste of Home Test Kitchen

Best LasagnaTotal Time: 1 hour, 50 minutes + standingMain Ingredients: Lasagna noodles, Italian sausage, ground beef, crushed tomatoes, egg, ricotta, mozzarella, ParmesanLevel: Intermediate

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If you have one showstopping dinner party recipe in your repertoire, let it be this gorgeous lasagna. Round out your spread with garlic bread and a simple side salad."Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too." Recipe contributor Pam Thompson, Girard, Illinois

Zucchini Tomato PastaTotal Time: 1 hour, 20 minutesMain Ingredients: Onions, tomatoes, zucchini, garlic, pastaLevel: Beginner

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Zucchini is one of those ingredients that blends seamlessly into so many kinds of recipes, from baked goods to raw salads. This garden-fresh pasta sauce is wonderfully chunky, so use a larger pasta shape that can stand up to its thickness, like rigatoni."I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often." Recipe contributor Joy Turner, Amherst, Ohio

Turkey Sausage with PastaTotal Time: 30 minutesMain Ingredients: Turkey sausage, green pepper, mushrooms, diced tomatoes, spiral pasta, mozzarellaLevel: Beginner

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This robust spiral pasta with turkey sausage and veggies is the ultimate easy weeknight dinner for the whole family. For a more elegant topping, use creamy burrata cheese instead of shredded mozzarella."If you're looking for recipes with turkey sausage, stop here. This has the perfect blend of meaty, veggie and cheesy goodness. You'll be craving what's good for you when this pasta dish is on the menu." Recipe contributor Mary Tallman, Arbor Vitae, Wisconsin

Shrimp MarinaraTotal Time: 3 hours, 45 minutesMain Ingredients: Diced tomatoes, uncooked shrimp, spaghetti, ParmesanLevel: Intermediate

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Rich marinara sauce is cooked low and slow before succulent fresh shrimp joins the mix. Feel free to use canned marinara sauce if you'd like to cut the cooking time in half."Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up." Recipe contributor Sue Mackey, Jackson, Wisconsin

Creamy Tomato Shrimp PastaTotal Time: 20 minutesMain Ingredients: Penne, shrimp, pasta sauce, Alfredo sauceLevel: Beginner

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Our secret to the perfect blush sauce that comes together in minutes? One jar of tomato sauce plus one jar of Alfredo sauce. Voil!"People love this creamy pasta and think it's complicated, but jarred sauces make it so quick to prepare. It feels special enough for festive occasions." Recipe contributor Cassandra Gourley, Williams, Arizona

Loaded Spaghetti BakeTotal Time: 55 minutesMain Ingredients: Ground beef, spaghetti, spaghetti sauce, cheddar, cream of chicken soup, Alfredo sauce, cornflake crumbsLevel: Intermediate

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This hearty, cheesy pasta bake made with loads of pantry ingredients is a genius way to use up leftover protein (like rotisserie chicken in place of the beef) and any veggies you have on hand. This crispy, golden-brown topping is one of many creative ways to use cornflakes."Make this loaded pasta recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesanor just go with the cheddar and cornflake crumbs." Recipe contributor Marian Pappas, Lake Stevens, Washington

Tortellini with Tomato-Cream SauceTotal Time: 25 minutesMain Ingredients: Frozen tortellini, canned tomatoes, frozen spinach, heavy cream, ParmesanLevel: Beginner

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Frozen tortellini has a permanent spot on our supermarket shopping list because of recipes like this one, which tosses the stuffed pasta in a veggie-filled cream sauce. To add more protein, brown some ground beef or turkey sausage to mix into the sauce once it's cooked."This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish." Recipe contributor Barbra Stanger, West Jordan, Utah

Caramelized Onion & Garlic PastaTotal Time: 55 minutesMain Ingredients: Butter, onions, grape tomatoes, angel hair, balsamic, ParmesanLevel: Beginner

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This sweet and savory angel hair recipe gets a pleasant hit of smokiness from chopped bacon. Swap in Italian pancetta or chopped prosciutto for even more richness and pork flavor. Be sure to stir the caramelizing onions every once in a while so they don't burn, and keep the heat low."This full-flavored recipe is the result of my mother's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken." Recipe contributor Lacy Jo Matheson, Sault Ste. Marie, Michigan

Penne alla VodkaTotal Time: 30 minutesMain Ingredients: Penne, prosciutto, canned tomatoes, vodka, whipping creamLevel: Beginner

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This decadent, saucy pasta is one of our favorite penne pasta recipes to make when we're in the mood for comfort food. Serve it with a crunchy Italian chopped salad and lots of extra Parmesan."This easy and impressive pasta is always on the menu when my husband and I invite first-time guests over for dinner. Many friends have asked me to make the recipe again years after they first tried it." Recipe contributor Cara Langer, Overland Park, Kansas

Cheese-Stuffed ShellsTotal Time: 1 hour, 25 minutesMain Ingredients: Italian sausage, frozen spinach, cream cheese, egg, mozzarella, cheddar, cottage cheese, Parmesan, pasta shells, tomato sauceLevel: Intermediate

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Who doesn't love a piping hot plate of cheesy, meaty stuffed shells? This crowd-pleasing stuffed pasta features five different types of cheese, so it comes out of the oven bubbly and beautiful. The best part is that the recipe makes two casseroles worth of food. Enjoy one and freeze the other for next time!"When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you." Recipe contributor Lori Mecca, Grants Pass, Oregon

Tortellini with Tomato Spinach Cream SauceTotal Time: 30 minutesMain Ingredients: Diced tomatoes, frozen spinach, heavy cream, frozen tortelliniLevel: Beginner

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Frozen spinach practically melts into this rich blush sauce. Make sure to squeeze it dry before mixing it in so it doesn't make the dish soggy."I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too." Recipe contributor Jenny Dubinsky, Inwood, West Virginia

ManicottiTotal Time: 1 hour, 25 minutesMain Ingredients: Ricotta, mozzarella, Parmesan, marinara sauce, manicotti shellsLevel: Intermediate

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This extra-cheesy baked manicotti calls for marinara, that simple sauce made of tomato, garlic, crushed red pepper and basil. So many fantastic Italian-American recipes start with a jar of marinara sauce, from calzones to spaghetti and meatballs."Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it!" Recipe contributor Joan Hallford, North Richland Hills, Texas

Hearty Ragu BologneseTotal Time: 4 hours, 5 minutesMain Ingredients: Mirepoix, ground beef, Italian sausage, white wine, beef broth, chicken breasts, heavy cream, pastaLevel: Beginner

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Bologna, Italy is the birthplace of bolognese sauce, a hearty ragu that's traditionally served over fresh egg noodles like tagliatelle. This simple version requires just 20 minutes of prep before cooking low and slow."My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta, or baked or fried polenta. It's even good on its own with a slice of hot buttered garlic bread." Recipe contributor Caroline Brody, Forest Hills, New York

Best Spaghetti and MeatballsTotal Time: 2 hours, 30 minutesMain Ingredients: Tomato paste, tomato sauce, soft bread cubes, milk, Parmesan, ground beef, spaghettiLevel: Intermediate

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Great spaghetti and meatballs start with great sauce, so choose a jarred pasta sauce you love. If you'd prefer to bake your meatballs instead of frying them, pop them in the oven at 400F for about 20 minutes."One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining." Recipe contributor Mary Lou Koskella, Prescott, Arizona

MostaccioliTotal Time: 1 hourMain Ingredients: Mostaccioli, Italian sausage, spaghetti sauce, egg, ricotta, mozzarella, RomanoLevel: Beginner

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This decadent Italian-American comfort dish calls for Italian-inspired side dishes and bright, simple green salads. If you can't find mostaccioli at the store, swap in penne or your favorite medium-sized pasta shape."Even though we're not Italian, this rich, cheesy pasta dish is a family tradition for holidays and other special occasions. It tastes just like lasagna without the layering work." Recipe contributor Nancy Mundhenke, Kinsley, Kansas

Pressure-Cooker Tuscan Chicken PastaTotal Time: 25 minutesMain Ingredients: Chicken breasts, pasta, chicken broth, milk, cream cheese, spinach, Parmesan, sun-dried tomatoesLevel: Beginner

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Pressure-cooker recipes are game changers on busy nights. This breezy pasta turns out creamy, indulgent, restaurant-worthy noodles in under 30 minutes. For an even richer flavor, swap in boneless skinless chicken thighs for the protein."After the chicken and pasta cook and the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together." Recipe contributor Amber Gaines, Colorado Springs, Colorado

Five-Cheese Ziti al FornoTotal Time: 50 minutes + standingMain Ingredients: Ziti, marinara sauce, Alfredo sauce, mozzarella, ricotta, provolone, Romano, ParmesanLevel: Beginner

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If you have meat-lovers in your family, they'll adore this decadent baked ziti with jarred meat sauce in place of the marinara. The dish is rich and filling, so serve it with simple vegetable sides like lemon pepper roasted broccoli or a crisp Mediterranean salad."After having the five-cheese ziti at Olive Garden, I tried to make my own homemade versionand I think I got pretty close. I always double this and freeze the second one for another meal." Recipe contributor Keri Whitney, Castro Valley, California

Pasta NapolitanaTotal Time: 2 hours, 30 minutesMain Ingredients: Bacon, ground beef, Italian sausage, marinara sauce, chicken broth, red wine, mushrooms, pepperoni, spaghetti, ParmesanLevel: Intermediate

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Check out all of our copycat recipes from The Cheesecake Factory (there are tons!) for restaurant-style feasts you can whip up at home. Stay on theme and serve this meaty pasta with The Cheesecake Factory pumpkin cheesecake and the restaurant's famous brown bread."This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well." Recipe contributor John Pittman, Northampton, Pennsylvania

Vegan Mac and CheeseTotal Time: 30 minutes + standingMain Ingredients: Cashews, macaroni, nutritional yeast, lemonLevel: Beginner

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This luscious mac and cheese proves that you don't need dairy to create a creamy pasta. Blending raw cashews with water makes an ultra-creamy base that's the star in a few other vegan pasta sauces."The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles." Taste of Home Test Kitchen

Shrimp Orzo with FetaTotal Time: 25 minutesMain Ingredients: Orzo, tomatoes, lemon, shrimp, fetaLevel: Beginner

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This nutritious and bright orzo with fresh cilantro and tangy feta is a wonderfully balanced meal for any season. Orzo is a versatile tiny pasta that really absorbs the flavors of any dish it's in, from Greek tomato soup to pasta skillets."Tender, hearty and flavorful, this recipe is one of my favorites! Garlic and a splash of lemon add to the fresh taste and heart-healthy benefits of shrimp." Recipe contributor Sarah Hummel, Moon Township, Pennsylvania

Skillet LasagnaTotal Time: 30 minutesMain Ingredients: Ground beef, diced tomatoes, spaghetti sauce, cream of onion soup, cottage cheese, no-cook lasagna noodles, mozzarellaLevel: Beginner

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This showstopping no-bake skillet lasagna has a secret ingredient: cream of onion soup, which adds extra rich and savory flavor to the layer of cottage cheese. To mix things up, use any of your favorite condensed soups hereeven a homemade cream of chicken soup."This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. And with classic flavors and cheesy layers, it's definitely kid-friendly." Taste of Home Test Kitchen

Multi-Cooker Cheddar Gruyere Macaroni and CheeseTotal Time: 25 minutesMain Ingredients: Macaroni, half-and-half, cheddar, Gruyere, Ritz crackersLevel: Beginner

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This cheesy macaroni uses a pressure cooker and air fryer. But that doesn't mean you need to grab two appliances. The Ninja Foodi multi-cooker has two separate lids for each function. So if you have one, then this really is a one-pot meal."You can't beat this rich and creamy Ninja Foodi mac and cheese. This multi-cooker recipe is a new twist on the original." Recipe contributor Robin Haas, Cranston, Rhode Island

Lemon-Garlic Shrimp PastaTotal Time: 30 minutesMain Ingredients: Shrimp, garlic, lemon, linguineLevel: Beginner

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Cooking shrimp in a mix of butter and olive oil helps achieve a balanced flavor and sear. We love linguine with garlic sauces, and if you have homemade noodles in the freezer to use up, consider fresh pasta vs. dry pasta."The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon-Garlic Shrimp with pasta. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. I think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley." Community Cook Trisha Kruse, Eagle, Idaho

Pressure-Cooker Penne with Meat SauceTotal Time: 30 minutesMain Ingredients: Ground beef, onion, green pepper, penne, pasta sauceLevel: Beginner

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The electronic pressure cooker was made for meat sauces: In just a few minutes, it turns ground beef, seasoning and a few vegetables into a robust ragu that tastes like it was cooked for hours. Consider investing in a few of these Instant Pot accessories to make the most of your appliance."This pressure-cooker pasta is delicious and super easy. I like to serve it with a chopped salad and Italian dressing." Recipe contributor Virginia Butterfield, Cranberry Township, Pennsylvania

Soup Mix PastaTotal Time: 30 minutesMain Ingredients: Spiral pasta, ground beef, heavy cream, onion soup mix, Gruyere, SwissLevel: Beginner

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Soup mix, how we love thee! Forget rooting around in your spice cabinet for multiple seasonings and flavor your pasta with savory onion soup mix combined with beef, cheese and cream. You'll want to make soup mix recipes for the rest of the week."This delicious pasta sauce originated after I noticed a box of onion soup packets in my cupboard. I could not believe how much flavor the mix added as a seasoning blend! To my delight, my whole family gave this dish rave reviews, including my infamously picky children. Now it is my go-to dinner when I want to serve an easy, comforting dish after an especially difficult week or when the weather is cold and dreary." Recipe contributor Kristin Bowers, Gilbert, Arizona

Million-Dollar SpaghettiTotal Time: 1 hourMain Ingredients: Spaghetti, ground beef, pasta sauce, cream cheese, ricottaLevel: Intermediate

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This crowd-pleasing baked spaghetti is quick to assemble. It's a smart (and comforting) freezer meal to have on hand for busy nights. Make it vegetarian by using plant-based crumbles instead of ground beef."My family loves this old school spaghetti bake with a layer of baked cheeses. Perfect for a potluck or family gathering." Recipe contributor Patti Lavell, Islamorada, Florida

Pesto RavioliTotal Time: 20 minutesMain Ingredients: Cheese ravioli, baby spinach, pesto, tomatoesLevel: Beginner

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Whether you make pesto from scratch or go with store-bought pesto, this simple ravioli will be satisfying and colorful. Top it with grilled chicken or sauteed shrimp for more protein."This easy pesto ravioli comes together in minutes with just a few ingredients. Instead of plum tomatoes, you could use whole grape tomatoes or drained diced tomatoes. If you'd like a bit of extra flavor and crunch, top with toasted pine nuts or walnuts." Taste of Home Test Kitchen

Pesto LasagnaTotal Time: 1 hour + standingMain Ingredients: Mozzarella, Parmesan, ricotta, lasagna noodles, pesto, frozen spinachLevel: Intermediate

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You can make this impressive vegetarian baked pasta with any kind of pesto, like arugula pesto or spinach pesto. Serve this with summery veggie sides, like heirloom tomato salad or grilled zucchini."The bright flavor of basil takes center stage in this pesto lasagna. Paired with a rich cheese sauce and layers of noodles, it's a potluck dish that will have guests asking you for the recipe." Taste of Home Test KitchenPasta Recipes FAQHow do you know when pasta is done cooking?Every pasta shape takes a different amount of time to cook (check your box!), but we recommend cooking all of them al dente. What does al dente mean? It literally means "to the tooth," meaning the noodle has a bit of bite and is a little chewy. You'll definitely want to cook your pasta al dente if you'll be adding it to a stovetop sauce where it will cook even more.One to two minutes before the recommended cook time ends, taste a noodle to make sure it's not too soft. Tasting your pasta is the best way to gauge its doneness. Check out our full guide on how to cook pasta to become a real pro.How long is pasta good for in the fridge?Store leftover pasta in the fridge in an airtight container for up to two days, ideally with the sauce separate from the noodles so they can preserve their texture. Former Taste of Home Deputy Culinary Editor James Schend has a tip for making sure your pasta doesn't dry out in the fridge: "Toss the warm pasta with a few tablespoons of olive oil. I know this is a no-no for normal serving, but the oil helps keep the pasta from drying out when you store it in the fridge."Can you freeze cooked pasta?Yes, you can! Similar to fridge storage, you'll want to freeze pasta separate from the sauce. Stuffed and baked pastas hold up best in the freezer because you can cook them from frozen and they don't require assembly post freezing. If you're freezing long, thin and delicate noodles, like fettuccine or angel hair, toss the pasta in olive oil before freezing, just like we recommend doing before refrigerating.

The post How to Make Store-Bought Pasta Sauce Taste Homemade appeared first on Taste of Home.

However they got into our house, we wanted them out. Fast.

Then I noticed a pin on my ever-helpful Pinterest feed: Make a HomemadeFruit Fly Trap, it announced. So I did.

What Causes Fruit Flies, Anyway?

Long story short: fruit flies are attracted to ripened fruits and vegetables, which probably doesn’t come as a surprise. The surprising part, however, is how they travel into your home. Fruit flies are usually brought in by you. Yes, you! These little buggers linger on produce and are brought into your home when you unpack your grocery goodies.

Once they’ve snuck into your home, their breeding process begins (if it hasn’t started already). They breed almost as soon as they landlaying eggs underneath the surface of your precious produce. No matter where they breed, you’ll want to act fast. Female fruit flies can breed up to 500 eggs, which can hatch within a WEEKeek!

Pro tip: Think throwing away infested produce is enough to get rid of these pests? Think again. Fruit flies can (and will) continue breeding within trash bags, drains and garbage disposals. Be sure to throw away rotten produce before your little friends move in for good.

The Method

My anti-fruit fly campaign became a bit of an obsession. I Googled “homemade fruit fly traps” and felt slightly relieved to discover a long list of folk remedies. I put the five most popular recipesall of which use common household itemsto the test. I’d noticed most of the fruit flies were hanging out near the vinegars in my pantry, so I cleared a spot for the traps on the shelf and let them do their thing for about 12 hours. Here’s how each trap fared.

The DIY Fruit Fly Traps

Trap 1: Rotten Fruit

Potential benefits: Inexpensive, proven fruit fly attractor, gives rotting fruit a new use

Items Needed

• Rotten fruit
• Bowl
• Plastic wrap
• Rubber band
• Toothpick

Directions

1. Put some chopped, past-prime fruit in a bowl.
2. Tightly cover the bowl with plastic wrap and secure with a rubber band.
3. Using a toothpick, poke a few holes in the plastic. The holes should be large enough for fruit flies to crawl in but small enough to keep them from getting out.

Fruit flies captured: 0 (Seriously! I wish I had put up a pantry cam to find out what happened, but I can guess. Read on.)

Trap 2: Milk + Sugar + Dish Soap + Black Pepper

Potential benefits: Uses common household items, a good way to use up milk that’s close to expiring

Items Needed

• 1/2 cup milk
• 2 teaspoons granulated sugar
• Dish soap
• Black pepper
• Bowl

Directions

1. Combine milk and sugar.
2. Heat it on the stove or in the microwave, stirring occasionally, until the sugar dissolves.
3. Stir in a squirt of dish soap (this makes the surface of the liquid somewhat sticky so the fruit flies can’t escape).
4. Pour the mixture into a bowl.
5. Crack black pepper over the top.

Fruit flies captured: 3 (This was the most frustrating trap to keep tabs on, because I couldn’t tell the difference between specks of black pepper and potential casualties.)

Trap 3: Balsamic Vinegar + Red Wine Vinegar

Potential benefits: Quick to set up, easy cleanup

Items Needed

• Balsamic vinegar
• Red wine vinegar
• Bowl
• Plastic wrap
• Rubber band
• Toothpick

Directions

1. Combine equal parts balsamic and red wine vinegar in a small bowl.
2. Cover tightly with plastic wrap.
3. Secure with a rubber band.
4. Poke a few holes in the plastic (as with Trap No. 1).

Fruit flies captured: 0(Fruit flies sure do like the vinegar bottles in my pantry, especially the balsamic. But for some reason, they weren’t attracted when it was served up in a glass.)

Trap 4: Dish Soap + Apple Cider Vinegar + Hot Water

Potential benefits: Quick to set up, uses common household items, easy cleanup

Items Needed

• Dish soap
• Apple cider vinegar
• Glass
• Water

Directions

1. Squirt a little dish soap into a glass.
2. Add apple cider vinegar until the glass is one-third full.
3. Let your tap run until the water is steaming hot, then blast it into the glass so a thick layer of bubbles forms on top.

Fruit flies captured: 18 (The fruit flies that had been hovering around the rotten fruit trap buzzed right over. The bubbles dissipated quicker than I would have liked, so I had to keep adding more water to refresh the bubble layer.)

Trap 5: Beer + Rotten Banana

Potential benefits: Gives rotting fruit a new use, a valid excuse to dump a beer you’re not a fan of

Items Needed

• Rotten banana
• Jar
• Beer
• Cone-shaped coffee filter
• Toothpick

Directions

1. Put a piece of rotten banana in a jar.
2. Pour in enough beer to partially cover the banana.
3. Grab a coffee filter and poke a small hole in the bottom.
4. Set it on top of the jar, folding the paper over the edges of the jar to hold it in place.

Fruit flies captured: 3 dead, 5 alive (This turned out to be a sad waste of beer.)

The Results

Trap No. 4 won by a landslide! I was inordinately happy (gleeful, really) to see the death toll mounting each time I checked this trap during the day.

I think Trap No. 5 has potential. If you’re curious about this method, add a squirt of dish soap to the beer and use the plastic wrap cover method from Trap No. 1. Maybe you’ll have more luck.

The Takeaways

Since that first test, I think I’ve perfected the winning trap. I first used a juice glass, which meant I had to refresh the bubbles a few times. Later, I tried it in a pint glass. Sure, it uses more vinegar, but the bubbles last much longer, making fruit fly elimination a hands-off event.

I also tried this trap with two types of apple cider vinegar: the clear filtered stuff and the raw, unfiltered variety. The latter was definitely more effective, probably because it contains little bits of fermented apple.

How Can I Prevent Fruit Flies?

The easiest way to avoid a fruit fly catastrophe? Use up those ripe fruits and veggies! (Here are some great ideas for using up ripe bananas.) If you want to save your ripened produce for a few days longer, store them in the refrigerator to prevent any uninvited guests from breeding. Then when discarding inedible, overripe produce, throw away the trash ASAP.

Up Next: Get rid of other pantry pests

The post We Found a Homemade Fruit Fly Trap That Actually Works appeared first on Taste of Home.

Blueberry Zucchini Squares

I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. Its a nifty combo. Shelly Bevington, Hermiston, Oregon

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The post 22 Zucchini Dessert Recipes That’ll Make Everyone Want to Eat Their Veggies appeared first on Taste of Home.

Puppy Chow

This easy puppy chow recipe uses a whole package of cereal, so there’s less messy measuring. And it makes enough to feed a hungry crowd. Taste of Home Test Kitchen

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Bonus: Here’s how you can make puppy chow without peanut butter.

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Slow-Cooked Peachy Spareribs

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Tasty Burritos

My cousin is of Mexican heritage, and Ive watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. Theyre even better warmed up the next day in the microwave. Debi Lane, Chattanooga, Tennessee

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Grand Prize: New England Indian Pudding

Enter one of our current recipe contests and you could win big!

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Grand Prize: Spicy Chicken and Bacon Mac

You could be our next grand prize winner! See our current recipe contests.

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When I called his pediatrician’s office to find out how we could help our little guy, the nurse suggested comfort measures like using honey as a cough suppressant and taking warm bathsbut we were to steer clear of conventional medicine.See, studies have shown that cold medicine isn’t safe or effective for little kids. That’s why you don’t see cough meds for infants and toddlers at the drugstore.

Great, I thought. Comfort measures. But then a fellow mama suggested that our whole family try elderberry syrup. At the time, the only things I knew about elderberries were that they make a delicious liqueur and that they’re used as an insult in my favorite scene ofMonty Python and the Holy Grail.Well, before we took the alternative medicine plunge, I wanted to do some reading.

How to Make Elderberry Syrup

The store-bought variety can be pretty pricey, so I chose to develop my own elderberry syrup recipe. After a few batches, here’s the one we like best. It’s a riff on the one from Real Food RN. The homemade elderberry syrup takes a few hours, start to finish, so I suggest making this a weekend project.

Ingredients for Elderberry Syrup

• 2/3 cup dried elderberries (I buy thesea package lasts ages)
• 3 1/2 cups of water
• 2-in. nub of fresh gingerroot, roughly chopped
• 3 cinnamon sticks
• 1/2 tsp. whole cloves
• Rind of one orange
• 1 cup raw honey

Instructions for Making Elderberry Syrup

Step 1: Cook the elderberry mixture

Add all ingredients except honey to a medium saucepan. Bring it to a boil on high heat. Once it starts to boil, reduce the burner to medium-high. Let the elderberry mixture simmer for 45-60 minutes until the liquid is reduced by half.

Editor’s tips: Cooking honey reduces its medicinal benefits, so dont do it for this elderberry syrup recipe! And don’t worry if there are a few stems among the dried elderberries. You’ll strain them all out at the end.

Step 2: Let it cool

Remove from heat and let cool for about 30 minutes. Pour the mixture over a mesh strainer, into a glass measuring cup. Let the mixture cool until it is lukewarm. (You can toss out the elderberries and spicestheir work here is done.)

Step 3: Finish the elderberry syrup recipe

Add honey and stir until its well incorporated. Behold, your own homemade elderberry syrup! Then pour the contents into jars or bottles and store them in the refrigerator for up to 3 months.

Editor’s tip: We pour our honey straight into the measuring cup. It sinks to the bottom, so we can see how much weve added.

My Takeaways on Homemade Elderberry Syrup

Now, when cool weather rolls around, my son and I take “Immunity Booster” every morninga teaspoon for him, a tablespoon for me. If we’re actively battling illness, we have it two or three times a day.

This elderberry syrup recipe tastes like what you’d expect: a sweetly spiced berry syrup. I’m tempted to try it over homemade ice cream or in an Italian soda! My son likes the flavor, too. It isn’t too strong for his toddler tastes.

Elderberry Syrup Benefits

The fruit of the Sambucus nigra plant, elderberries are high in vitamins A and C and anthocyanins (antioxidants that give the berries their bluish-purple hue), among other nutritional goodies. It turns out that our ancestors discovered their medicinal value long ago, and like a lot of other long-loved natural remedieshello, turmericelderberries are bursting into the mainstream. In fact, elderberry syrup has been scientifically shown to reduce the duration of influenza by as many as four days. Thanks to this and other studies, many healthcare professionals are calling for additional research on this natural cold and flu remedy.

While there isn’t yet a ton ofscientific research on elderberry syrup, I decided thatfor my sleepless familyit was worth a shot. If you’re considering trying an elderberry syrup recipe, too, check in with your healthcare professional first. (Hey, I’m an editor, not a doctor.)

I have to say, my son and I have felt healthier in the two years that we’ve made it. Despite the lack of scientific backing, we’ll keep up our cold-season traditioneven if the only real benefit of making elderberry syrup is the together time I get with my kiddo.

More Elderberry Recipes

• Elderberry Blossom Tea
• Rhubarb Elderberry Crisp

Here's What to Eat When You Have a Cold

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Ultimate Chicken Noodle SoupNutrition Facts1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.You know that chicken soup is good for the soul, but it's also one of those foods that are good to eat when you have a cold. The medicinal benefits from the blend of celery, carrots and onions in a chicken broth can't be beat. If you want to reduce the sodium in this recipe, opt for a low-sodium chicken broth and add less salt into the pot as you cook. Find out how much protein is there in the chicken.Go to Recipe

Garlic Tortellini Soup

Nutrition Facts
1 cup: 189 calories, 6g fat (3g saturated fat), 23mg cholesterol, 1074mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 11g protein.

Warm and comforting, this soup offers a powerhouse of aromatic cold-fighting goodness with garlic as well as vitamin C-rich spinach and tomatoes. Simple to make and even easier to eat when you have a cold, this soup is a soothing weeknight meal with a piece of crusty bread or fluffy dinner rolls.

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Roasted Garlic Butternut Soup

Nutrition Facts
1 cup soup with 1 tablespoon blue cheese: 144 calories, 6g fat (3g saturated fat), 13mg cholesterol, 340mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

This hearty puree of garlicky sweet potatoes and butternut squash is a soothing anti-inflammatory blend of vitamins A and C as well as hydrating water and broth. It's easy to whip up this soup by roasting the veggies ahead of time and blending together later.

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Slow & Easy Minestrone

Nutrition Facts
1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.

Full of hydrating vegetables loaded with plant compounds and vitamins, this sick day soup couldn't be easier. All you need to do is set it and forget it in the slow cooker. Cook it while you nap and wake up to nourishing food to eat when you have a cold.

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Citrus Melon Mingle

Nutrition Facts
3/4 cup: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 31g carbohydrate (25g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fruit.

Bright and fresh, this fruit salad is the perfect food to eat when you have a cold. Packed with immune supporting vitamin C from the oranges, melon and grapefruit, as well as hints of fresh ginger to ease digestion, this salad is a simple healing dish to power your total body wellness.

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Carrot Soup with Orange & Tarragon

Nutrition Facts
1 cup: 117 calories, 3g fat (2g saturated fat), 8mg cholesterol, 823mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 4g protein.

Creamy and nourishing, this soup is super simple and packed with vital antioxidants. Plus, the recipe calls for a hint of tarragon, an herb that contains manganese. This mineral can help decrease damaging stress to your cells.

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Rosemary Roasted Baby Carrots

Nutrition Facts
3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Tossed with olive oil, rosemary, cumin and black pepper, these carotenoid-rich carrots are loaded with intense flavor. The best part is you don't have to tend to them as they roast in the oven. Simply set a timer and rest.

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Roasted Pumpkin and Brussels Sprouts

Nutrition Facts
3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Try this savory and colorful immune-supporting combo of pumpkin and Brussels sprouts. The garlic, olive oil and balsamic vinegar amp up the feel-good flavors in this dish, but you can add extra sweetness with dried cranberries. Bonus, dried cranberries are also an excellent source of antioxidants too.

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Cumin-Roasted Carrots

Nutrition Facts
1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

There's nothing like warm spices to make you feel better when you have a cold. Try these cumin, coriander and garlic dressed carrots to excite your senses and soothe your breathing passages. Toast the aromatic spices in a skillet to enhance the overall flavor experience.

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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Nutrition Facts
3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.

There are many health benefits of Brussels sprouts, and adding them to your menu during a sick week can help your body get up to speed more quickly. The carmelized flavor that results from roasting along with the Dijon mustard for dipping will put a pep in your step and immune system.

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Warm Tasty Greens with Garlic

Nutrition Facts
2/3 cup: 137 calories, 9g fat (1g saturated fat), 0 cholesterol, 216mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

Kale is packed with vitamins A and C, which are two powerful nutrients in decreasing the severity of the common cold. If you'd rather not boil the kale in this recipe, you can saute it with plenty of olive oil. Sauteeing can also help keep some of the crisp structure of this leafy green vegetable.

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Fennel Carrot Soup

Nutrition Facts
1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

This blend of plant foods from sweet potatoes, apples, carrots and fennel is a powerhouse in a bowl. Plus, it's seasoned with curry powder, an anti-inflammatory spice blend that can soothe you when you're fighting a cold.

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Pumpkin & Cauliflower Garlic Mash

Nutrition Facts
2/3 cup: 87 calories, 4g fat (2g saturated fat), 9mg cholesterol, 482mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Garlic, pumpkin and cauliflower, oh my! This mash-up is perfect for curing whatever ails you. Tasty as a side dish for grilled chicken or fish, this vibrantly colored puree offers the best defense when you most need it.

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Chicken & Garlic with Fresh Herbs

Nutrition Facts
1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

This one-pot meal couldn't be easier to make when you're having a sick day. Adding high quality protein to your diet gives your muscles the energy you need to get through the day. Plus, the aromatic garlic, rosemary and thyme enhances the flavor and immune-boosting impact of this cozy dish.

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Watercress & Orange Salad

Nutrition Facts
3/4 cup: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 37mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Watercress is an excellent superfood green that is fun to use in place of other greens like spinach or kale. With a double punch of vitamin C from the peppery watercress and zesty oranges, this plant-powered dish can boost your immunity, as well as your spirits.

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Lemon Thyme Green Tea

Nutrition Facts
1 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

Sick days call for vitamin C, a water soluble vitamin that boosts immune health and can decrease the severity of a cold. This lemon tea is sure to soothe a sore throat and any aches and pains you have. Plus, it steeps in minutes, making it a simple elixir to help you feel better.

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Roasted Carrots & Fennel

Nutrition Facts
1 serving: 139 calories, 7g fat (1g saturated fat), 0 cholesterol, 262mg sodium, 18g carbohydrate (9g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Fennel, a licorice-flavored herb is jam-packed with antioxidants and anti-inflammatory compounds that boost cell health. In addition, you get a healthy dose of vitamin C, calcium, iron, magnesium, potassium and manganese, which all come in handy when fighting a cold.

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Herb Roasted Root Vegetables

Nutrition Facts
3/4 cup: 130 calories, 4g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

You can't go wrong with fresh root vegetables to remedy a cold. This dish is loaded with immune-supportive vitamin C and potassium from the mix of white and sweet potatoes, carrots, parsnips and turnips. The high fiber also keeps the healthy bacteria teeming in your tummy.

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Orange Poppy Seed SaladIt's easy to throw together this salad when you have a cold, plus you know you're doing your body good. Packed with vitamin C from the oranges, fiber and omega-3 fats from walnuts and antioxidants from the pomegranate seeds, your immune system will get the nutritional support it desperately needs. If you make the dressing with raw apple cider vinegar, you'll get an added probiotic boost too!

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Fresh Green Beans & Garlic

Nutrition Facts
1 serving: 91 calories, 6g fat (2g saturated fat), 8mg cholesterol, 245mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

If you notice digestive issues when you have a cold, it could be because of the stress on the cells in your body. To promote healthy cell turnover and to give your body the immune support it requires to heal, try this green bean dish. It's also rich with garlic, which will give you a great antimicrobial boost.

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Hearty Meatless Minestrone

Nutrition Facts
1-1/2 cups: 191 calories, 6g fat (1g saturated fat), 0 cholesterol, 664mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

There are lots of healthy vegetarian meals out there, and this meatless minestrone is one of our favorites. The plant-based soup offers your body a powerhouse of healing nutrients from the plant compounds in the vegetables and herbs. Plus, you'll have plenty to eat throughout the week, which means less cook time when you're sick!

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Simple Tomato Soup

Nutrition Facts
1 cup (calculated without cheese): 120 calories, 7g fat (4g saturated fat), 19mg cholesterol, 1270mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 3g protein.

Who doesn't love tomato soup when you have a cold? This soup is loaded with lycopene, a powerful antioxidant packed into tomatoeswhich is especially high in cooked canned tomatoes. If you need a comfort food classic to pair with this tomato soup, try a gooey grilled cheese sandwich.

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Garlic Mashed Cauliflower

Nutrition Facts
1/2 cup: 74 calories, 4g fat (1g saturated fat), 4mg cholesterol, 428mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Cauliflower, the ultimate cruciferous veggie, is the star in this dish. It's one of those foods that are high in vitamin C, and it's also super simple to whip together on a sick day. To add more gut-friendly bacteria, use a dollop of plain yogurt instead of mayo.

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Warm Spiced Chai

Nutrition Facts
1 cup: 102 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 3g protein.

If you're feeling too under the weather for food, sometimes just a comforting drink will help. This homemade chai tea is loaded with good-for-you aromatic spices, such as cardamom, cinnamon, ginger, star anise and cloves. Many of these spices have anti-inflammatory properties, which may help your body fend off common cold culprits.

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The post This Elderberry Syrup Recipe Is So Easy (and Delicious!) appeared first on Taste of Home.

Start your Independence Day plan with a menu that echoes the Stars and Stripes. Bake a flag cake covered with strawberries, blueberries and whipped cream; toss up a party mix with colorful candies; or make an appetizer pizza with tomatoes and Kalamata olives. Or, get jiggly with it and layer up a festive Jell-O salad.

You can also add some extra fun to the holiday with 4th of July drinks!

Design a DIY Beverage Cart

Cool drinks are a must at a summer party. For a cuter take on a cooler, place the bottles and cans in a clean red wagon filled with ice. “Kids love pulling it around,” says blogger Loralee Lewis of loraleelewis.com. “It’s free beverage service!”

Keep Your Buffet Table Organized

Use a muffin tin to double as a handy condiment caddy. Fill each compartment with favorite toppings and add mini serving spoons so guests can load up their burgers and dogs as they like.

Make an Edible Centerpiece

Everybody’s going to be ogling the dessert table, so why not put it front and center? Display the treats on pedestals of different heights to give your sweets spread some extra depth.

For a 4th of July potluck, think stars, stripes and fireworksa patriotic cake and red, white and blue trifle are perfect choices. But whatever you do, start with this five-star Juicy Raspberry Pie. Here’s how to make that all-star crust:

Hang Festive Decorations

This easy bunting banner is festive and fun. With your choice of card stock and yarn, you’ve got yourself a pretty decoration that matches your party to a T. Tip: Make a banner that lasts. Get the flags laminated at an office supply store before you string them up.

What you need:

• Flag pattern
• 12-in. square scrapbook papers or card stock
• Glue stick or clear tape
• Yarn
• Embellishments such as glitter or ribbon (optional)

Directions:

1. Download and print ourflag pattern and placement diagram.
2. Trace bunting flag pattern onto paper or card stock, as in the diagram. Cut out your desired number of flags and crease each one along the fold line.
3. Place bunting flags, right sides down, in a row about 1/2 in. apart. Run yarn along the inside fold on each; cut yarn, leaving 12 to 18 in. on each end to hang.
4. Fold each bunting flag’s flap over yarn, securing with glue or tape.
5. Embellish the flags however you like.

Plant Natural Insect Repellent

Say hello to friendsbut goodbye to bugswith a pretty pot of herbs. “Plants like lavender, mint, rue and tansy have been used to repel insects for ages,” says Briscoe White, co-owner and herb guru at The Growers Exchange. Rosemary, thyme and catmint are popular picks, too. Lightly brush your hand over the herbs to release a natural form of bug spray!

For another alternative to getting rid of pesky bugs the day of the party, arm yourself with a handy bug zapper.

Set Up a Game Station

Forget the bouncy house and go old-school. Bring out your Twister mat (or paint one right on the lawn!), a croquet set or a couple of beach balls and let your guests have at it. If there’s room, start a game of red rover, have a tug-of-war or play catch. Ask your sports-loving friends to bring their gloves.

Make Your Own Bingo Game

Add a bunch of personality (and some familiar faces) to a favorite party game. Get the gang together for this group activity that nobody will want to miss. Use patriotic jellybeans or M&M’s as bingo chips. One for you, one for your card.

What you need:

• Card stock
• Family photos
• Glue

Directions:

1. Draw your own bingo card, using an odd number of columns if you want that coveted middle spot. Print them on pieces of card stock.
2. Print photos, cut them out and glue them onto the cards in different patterns.
3. Put a copy of each photo in a bowl for the bingo caller to draw from.

Bring On the Sparklers

If your bash lasts past sundown, sparklers are a mustbut pass out glow sticks or necklaces to the littlest guests. Have a contest to see who can snap the best photos of the sparklers in action. Just to be safe (and to save yourself cleanup later), have a bucket of water on hand where people can dunk their spent sparklers.

Make DIY Party Favors

Instead of flowers, set out vases of homemade pinwheels. When the party’s over, send them home with guests. Then, whenever your friends see the whirligigs, they’ll remember the awesome time they had.

What you need (for each):

• Double-sided patterned paper (premade, or you could glue together your own)
• 3/16- to 1/4-in.-wide wooden dowel rod
• Map pin or tack
• Low-temperature glue gun and glue sticks
• Paper cutter or scissors and ruler

Directions:

1. Cut paper into a square. (We cut a 3 1/2-in. square for the small size, a 5 1/2-in. square for the medium and a 7 1/2-in. square for the large.)
2. Fold paper in half diagonally and unfold. Fold the opposite way and unfold, forming two crossing diagonal creases.
3. Begin at one corner and cut along the crease, stopping about 1/2 in. from the center point. Cut the same way from the other three corners, leaving about a 1-in.-square area uncut in the center.
4. Pull the upper left corner of each of the four cut triangle shapes into the center point. Adhere each corner on top of the next one using a dab of hot glue.
5. With a gentle twisting motion, poke a map pin or tack through the front center of the pinwheel.
6. Poke the pin or tack straight through the side of the dowel rod, about 1/2 in. down from the top, stopping when the point barely shows on the other side. For safety, cover the sharp edge with a small drop of hot glue.

Create a Checklist

Whether you’re planning your first or fourteenth 4th of July party, it’s good to create a timeline to help you make the party stress-free and spectacular. Lucky for you, we’ve already created one! Download Our Free4th of July Party Checklistand enjoy your best summer party yet!

Download Our Free 4th of July Party Checklist

4-6 Weeks Out

• Decide to have a bash! Pick a place, date and time, then spread the word. If the venue is outside, then have a rain contingency plan and use this outdoor party checklist to ensure everyone has a great time!
• Do an inventory check to make sure you have enough napkins, plates, utensils, craft supplies, chairs, tables, etc. If not, don’t worry. We’ll remind you to take care of this later.

3 Weeks Out

• If you plan to order any of your party supplies online, get shopping.
• Make sure your grill is clean and in working order.

2 Weeks Out

• If you asked for RSVPs, check back with the people who haven’t responded yet.
• If you need extra utensils, tables or chairs (or a wagon!), contact family members or friends who could hook you up, or find a rental place in your area.
• Shop for craft supplies, sparklers and yard games if you don’t already have them.
• Create a menu.

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Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. George Levinthal, Goleta, California

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You can also try some other 4th of July salads or feed your whole party with these 4th of July recipes for a crowd.

Barbecued Picnic ChickenI like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauceand it's so easy to make. Priscilla Weaver, Hagerstown, Maryland. If you're looking for more, check out our collection of 4th of July BBQ recipes.

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Quick Barbecued BeansBarbecued beans are a simple, classic recipe and cooking them on the grill adds great smoky flavor. Millie Vickery, Lena, Illinois

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Layered Fresh Fruit SaladPeople always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day, with a winter meal, or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. Page Alexander, Baldwin City, Kansas

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Start the party off right with these 4th of July appetizers.

Patriotic DessertI took this patriotic dessert to a luncheon and came home with dozens of requests for the recipe! It was quite a success. People told me it looked as good as it tasted. Flo Burtnett, Gage, Oklahoma

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Grilled ShrimpThis grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. Sheryl Shenberger, Albuquerque, New Mexico

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Grilled Sweet CornSince we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. Connie Lou Hollister, Lake Odessa, Michigan

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Creamy Grilled Potato SaladTo avoid turning my oven on in the summer, I grill just about everythingincluding this creamy grilled potato salad. My friends have dubbed this The Best Potato Salad Youll Ever Put in Your Mouth!and I love that! Gayle Robinson, Carrolton, Georgia

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Raspberry Lemonade ConcentrateHere's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Honey Chipotle RibsNothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. Caitlin Hawes, Westwood, Massachusetts

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Grilled Apple Tossed SaladThe grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. Paul Soska, Toledo, Ohio

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Patriotic Cookies & Cream CupcakesBring on the red, white and blue with these creative cupcakes, perfect for the Fourth of July, Memorial Day or any favorite occasion. With some delicious and colorful frosting and a careful arrangement, your sweet display will be a patriotic nod to our great American flag. Rebecca Wetherbee, Marion, Ohio

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Flavorful Grilled Pork TenderloinFolks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! Steve Ehrhart, Villa Park, Illinois

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Pot of S'moresMoms easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! June Dress, Meridian, Idaho

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Grilled Marinated RibeyesThese juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. Louise Graybiel, Toronto, Ontario

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Three-Bean Baked BeansI got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. Julie Currington, Gahanna, Ohio

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Strawberry Salad with Poppy Seed DressingMy family is always happy to see this fruit and veggie salad on the table. If strawberries arent available, substitute mandarin oranges and dried cranberries. Irene Keller, Kalamazoo, Michigan

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Sweet Raspberry TeaYou need only a handful of ingredients to stir together this refreshing spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm. Taste of Home Test Kitchen

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You can also add some extra fun to the holiday with 4th of July drinks!

All-American HamburgersWe do a lot of camping and outdoor cooking. Hamburgers are on our menu more than any other food. Diane Hixon, Niceville, Florida

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Red, White and Blueberry PieThis creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! Kimberly McFarland, Broken Arrow, Oklahoma

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Firecracker Grilled SalmonLet this sensational firecracker salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. Melissa Rogers, Tuscaloosa, AL

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Dilly Potato & Egg SaladEveryone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. Angela Leinenbach, Mechanicsville, Virginia

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Patriotic Taco SaladWhen my daughter asked to have a patriotic theme for her July birthday party, I made this refreshing dish. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side so they don't get soggy. Glenda Jarboe, Oroville, California

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Pretzel Gelatin DessertThis is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. Erin Frakes, Moline, Illinois

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Baby Back RibsSlow-cook the ribs during the day and they will be ready to finish on the grill when you get home. Taste of Home Test Kitchen

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Grilled Vegetable PlatterThis recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. Heidi Hall, North St. Paul, Minnesota

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Patriotic Ice Cream CupcakesThese frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles. Taste of Home Test Kitchen

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BBQ BratsIn Wisconsin, brats are a food group! We are always looking for new ways to cook them. This recipe is easy and a hit at any tailgate party or cookout, any time of year. Jessica Abnet, DePere, Wisconsin

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Patriotic Gelatin SaladAlmost as spectacular as the fireworks, this lovely salad makes quite a "bang" at our July Fourth meal. It's exciting to serve, and our guests loved the cool fruity and creamy layers. This salad really added to my patriotic theme. Sue Gronholz, Beaver Dam, Wisconsin

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Dad's Lemony Grilled ChickenLemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. Mike Schulz, Tawas City, Michigan

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Broccoli Salad SupremePeople can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. Terri Twyman, Bonanza, Oregon

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Fruit PunchThis pink cooler is deliciously thirst-quenching on a warm day. Seeing its color, folks guess it might be pink lemonade. They're pleasantly surprised to discover the bubbly blend includes cranberry, pineapple, orange and lemon juices. Marion Lowery, Medford, Oregon

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Grilled Whiskey ChopsNo one can believe that these fabulous chops are ready in half an hour! We love them for weeknights and family gatherings. The dollop of molasses butter on each chop is absolutely delish! Kelly Melling, Frankton, Indiana

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Homemade GuacamoleI always judge a Tex-Mex restaurant by its guacamole. And although it's simple to prepare, it can go wrong oh, so easily. I've spent many years perfecting mine, to the point where I think it's better than most restaurants. Joan Hallford, North Richland Hills, Texas

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Sliced Tomato SaladI got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. Kendal Tangedal, Plentywood, Montana

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Crispy Star PopsThese patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. Colleen Sturma, Milwaukee, Wisconsin

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Jersey-Style Hot DogsI grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo youll love. Suzanne Banfield, Basking Ridge, New Jersey

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Watermelon Feta Flag SaladOur family celebrates the Fourth of July with a watermelon salad that resembles the flag. Heres an all-American centerpiece thats truly red, white and blue. Jan Whitworth, Roebuck, South Carolina

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Glazed BBQ RibsYes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil something extra! Stephen Marino, Nutley, New Jersey

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Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. Haras Cindie, Jupiter, Florida

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Bacon Macaroni SaladThis pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. Its a real crowd-pleaser! Norene Wright, Manilla, Indiana

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Orange LemonadeThis juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. Wendy Masters, Grand Valley, Ontario

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Marinated Three Bean SaladFresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. Carol Tucker, Wooster, Ohio

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Sweet 'n' Tangy Chicken WingsI love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. Ida Tuey, South Lyon, Michigan

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Deli-Style Pasta SaladPasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. Joyce McLennan, Algonac, Michigan

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Fudgy Patriotic BrowniesA rich chocolate frosting makes these brownies really tasty. I always come home with an empty pan when I take these to potlucks. Julie Moyer, Union Grove, Wisconsin

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Fourth of July Bean CasseroleThe outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish, even with kids. The beef makes it so much better than plain pork and beans. Donna Fancher, Lawrence, Indiana

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Peach Blueberry PieBursting with fruit flavor and a flaky, double crust with a lattice top, this peach blueberry pie is the quintessential pie of summer. In the off season, simply sub in frozen fruit for fresh, and enjoy!

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Loaded Potato SaladGet a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. Monique Boulanger, Greenwood, Nova Scotia

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Sweet & Spicy Pulled Pork SandwichesI threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.Lori Terry, Chicago, Illinois

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1 Week Out

• Grocery shop for your pantry-stable items and paper goods.
• Map out a cooking schedule so you don’t get stuck in a cooking marathon the morning of the party.
• Put together a party playlist.
• Tackle any DIY projects.

A Day or Two Before

• Run to the store for perishables. Don’t forget the ice!
• Clean the house and make sure your fridge has room for make-ahead dishes.
• Mow the lawn and, if you’re really ambitious, tidy up the garden and make your giant Twister board.
• Toss canned and bottled beverages into the fridge to chill overnight.

The Morning Of

• Set up and decorate the party area and game station.
• Remember to set out trash and recycling bins.
• Put the finishing touches on your recipes.
• Charge your phone/camera.

30 Minutes Before

• Set the table.
• Get dishes ready to serve.

15 Minutes Before

• Blast the music.
• Light the grill.
• Pour yourself a drink. You’ve got this!

Discover More American Summer Party Guides:

How to Host a Backyard Bash

The post Fourth of July Party Ideas appeared first on Taste of Home.

Potato Chip Clusters

Just three offbeat ingredients add up to one unique, delectable, no-bake treat. These super-easy, sweet-and-salty candy clusters make for merry munching during holiday trips or parties. They travel well in containers without melting or getting soft. Donna Brockett, Kingfisher, Oklahoma

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Chicken Caesar Pasta Salad

The post 23 Recipes for Caesar Salad Fans appeared first on Taste of Home.

Salmon Mousse Cups

The post 32 Must-Try Retro Dinner Party Recipes appeared first on Taste of Home.

Chewy Caramel-Coated Popcorn

Make sure you know how to make popcorn on the stove!

The post 21 Popcorn Recipes for Party Time appeared first on Taste of Home.

I cant tell you how many times Ive given up the dream of buttermilk pancakes or biscuits when I found myself short of this ingredient. As it turns out, its actually wildly easy to make homemade buttermilk.

How to Make Buttermilk in a Pinch

Ingredients

• Milk
• Vinegar, fresh lemon juice or cream of tartar

Directions

For each cup of buttermilk:

• To make buttermilk with vinegar, a tried and true method, use 1 tablespoon white vinegar, plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

• Use the same method to make buttermilk with lemon juice. Combine 1 tablespoon lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

• To make buttermilk with cream of tartar, the ratios are different. Use 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Are There Other Buttermilk Alternatives?

Yogurt makes a great substitute for buttermilk. Just use 1 cup of yogurt for each 1 cup of buttermilk in your recipe. If using thick yogurt, like Greek yogurt, thin it with some water and measure out a cup.

You can also use powdered buttermilk, such as Saco Cultured Buttermilk Blend, which you can find on Amazon or near dry and canned milk in the grocery store.

Tips for Using Homemade Buttermilk

Do I need to use buttermilk?

Yes, it makes a difference in the finished recipe. Buttermilk brings a pleasant tang to cakes, breads, biscuits and other bakes while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body. Plus, it helps quick breads rise.

Is buttermilk necessary when baked goods have baking soda?

Baking soda, a leavening agent in many baked goods, requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it. If the baking soda doesnt properly activate, your light-and-fluffies will be more like dense-and-heavies.

Does buttermilk work in all baked goods?

Buttermilk can be used in almost all baked goods, but keep an eye on other acidic ingredients in your recipe. Especially take note if your recipe calls for baking powder, which already contains an acid to help with leavening. You may want to use regular milk so you dont end up with a baked good that’s too tangy.

Is there a dairy-free option?

You bet. Combine 3/4 cup plain or vanilla almond milk yogurt, 1/4 cup almond milk and 1/2 teaspoon white vinegar. Let stand for 5-10 minutes before using.

Quick Substitutions for Common Ingredients

The post How to Make Buttermilk appeared first on Taste of Home.

Chicken Potpie Galette

This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. It’s lovely for fall and winter dinners, but you can enjoy it anytime. Elisabeth Larsen, Pleasant Grove, Utah

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The post 20 Swiss Chard Recipes That’ll Make It Your New Favorite Green appeared first on Taste of Home.

Fluffy Scrambled Eggs

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Chicken Piccata Pockets

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Favorite Bread & Butter Pickles

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Wish you could have your favorite beef burgundy for dinner, but don’t have time to stand over the stove? Convert the recipe into a slow cooker one (hey, we already did the beef burgundy for you!). With these three rules of thumb from our Test Kitchen pros, you’ll be slow-cooking all your family faves in no time.

1. Skip the Guesswork

Instead of floundering around doing test after test,find a similar slow cooker recipeto use as your guide. Note the amount and volume of meat and vegetables it calls for, plus the cooking time, heat setting and amount of liquid you add to the pot.

2. Time It Right

Slow cookers cook slowly because they’re set at lower temperatures. Most of them hit about 190 on low and 300 on high. Typically, we like to start with this basic formula:

1 hour of simmering on the stove or baking at 350 = 8-10 hours on low or 4-6 hours on high in a slow cooker

That’s how long it takes for meat to reach food-safe temps. So reduce cook times accordingly: If your pork tenderloin roasts for 30 minutes in the oven, for example, reduce slow-cooking time to 4-5 hours, and so on.

3. Tweak Ingredient Amounts

Because slow cookers trap steam, you may need toreduce the liquid measurementsin your new recipe. If the original calls for 6-8 cups of water, for example, start with 5 cups. Don’t leave liquid out entirely, though. If the base recipe doesn’t include any liquid at all, add 1/2 cup of water or broth to create some steam in the crock.

Before you get inspired to bake your signature chocolate chip cookies in the slow cooker, keep in mind that most baked goods just don’t turn out right without an oven. (We have a vanilla cheesecake that does, though!) For best results, stick to main dishes like these dump dinners, soups and saucy appetizers.

Follow these tricks and you’ll have a slew of new low-and-slow recipes before you know it.

The post How to Turn (Just About) Any Recipe Into a Slow Cooker One appeared first on Taste of Home.

It’s hard to imagine, but Christopher Columbusan Italianhad never seen tomatoes. Why? Because they’re indigenous to the Americas. And tomatoes aren’t alone in this status. Several world-famous foods have their roots in the Western Hemisphere.

1. Blueberries

These little blue gems have been growing wild in North America since time immemorial, and Native Americans used them as food and medicine. Farmers and gardeners began cultivating blueberries only about 100 years ago. The trend caught on, and blueberries are now grown in 38 states and around the world.
Hungry for blueberries? Here’s what to cook now.

2. Chocolate

Made from the cacao pod, chocolate has been consumed as a beverage for most of its storied pastarchaeologists working in Honduras recently discovered pottery shards covered with cacao residue dating back to 1400 BC. Back then, it was bitter and sometimes even fermented. People didn’t start sweetening chocolate until the conquistadors sampled it and had a rough time of it. Turns out cacao was once used as currency, too. Makes sense to us.
Hungry for chocolate? Get your chocolate fix here.

3. Corn

Remember how we said blueberries had been domesticated for only about a century? North American civilizations have been cultivating corn for 90 times that (quick math: 9,000 years). Plant geneticists believe people first bred maizeaka cornin southern Mexico. Now corn products make up more than 20 percent of the world’s food.
Hungry for corn? Check out the corniest recipes we know.

4. Green Beans

Peruvian kids have been eating their green beans for more than 7,000 years. Beans passed from tribe to tribe, eventually spreading throughout the Americas. In some cultures, resourceful farmers planted corn and beans together, letting bean plants climb the cornstalks.
Hungry for green beans? Gobble ’em up!

5. Maple Syrup

Legend has it that a chief heading home from a hunt discovered this pancake make-or-breaker. He threw his tomahawk at a tree, and it stuck. Sugary sap began to drip from the crack. Native Americans in the northeastern U.S. and Canada taught settlers about maple syrup, and breakfast has never been the same.
Hungry for maple syrup? Learn more about it here.

6. Peppers

Bells, jalapenos, Hatch chilies, habanerosthey’re all descended from a pepper that first grew in South America, south of the Amazon. Not surprisingly, trading made peppers a hot commodity, first in the Americas and then around the world. Really, where would we be without Thai chilies?
Hungry for peppers? Everybody knows they’re best when stuffed.

7. Pineapples

Easy, right? Everybody knows pineapples come from Hawaii. Nope. Tribes from Brazil and Paraguay should really get the credit for introducing the world to this sweet, spiky herb (that’s right, technically an herb). Interestingly enough, pineapples didn’t take off in Hawaii until 1885, almost 400 years after Columbus and crew encountered it on the island of Guadeloupe.

8. Potatoes

Incas began cultivating these tubers in their Peruvian homeland many thousands of years ago. When the conquistadors arrived in the mid-16th century, they brought the spuds back to Europe. Within 100 years, potatoes were on tables around the world. They’ve become the fourth largest food crop because they’re so easy to grow. (Not to be confused with potatoesor yams, for that mattersweet potatoes are among New World crops, too.)
Hungry for potatoes? We’ve got 80 ways to eat them.

9. Squash

If the story of Cinderella was around before European explorers set foot here, she must have ridden in something else: Pumpkins hail from Central America, along with all other winter and summer squashes. Squash was one of the first widely cultivated food sources among Native Americans, even before corn and beans.

10. Tomatoes

It’s hard to believe, but you couldn’t always find red sauce in Italy. In fact, soon after tomatoes were brought to Europe from Central America in the mid-16th century, they had to beat a pretty bad rap as being poisonousyes, killer tomatoes were a thing. (Turns out lead in the pewter plates was really to blame.) Eventually farmers and chefs saw the light and the nickname “love apple” was born.
Hungry for tomatoes? There’s nothing quite like this fresh, juicy fruit.

11. Vanilla

Money doesn’t grow on trees, but vanilla beans do. This member of the orchid family grows wild in trees throughout the Americas and the Caribbean, but the Totonacs of eastern Mexico get props as vanilla’s first cultivators. Every culture that has learned to grow vanilla has prized it highly, and it’s still one of the most expensive ingredients in the world.
Hungry for vanilla? Make your own vanilla extract.

Where would we be without these native American ingredients? It makes us wonder if there are still others yet to be discovered and shared. Until then, we’ll be happy with eating stuffed peppers, green beans and corn bread with chocolate pudding for dessert.

The post 11 New World Crops that Columbus and Crew Had No Idea Existed appeared first on Taste of Home.