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2 weeks ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
If you’ve never tried fried green tomatoes, you’re in for a treat! This classic southern dish starts with firm, unripe green tomatoes—the perfect thing to make when it’s still early tomato season and you’re itching to start harvesting from your backyard vegetable garden. Once sliced, the tomatoes are batter-coated and fried to perfection.
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4 weeks ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Elaine Clemens
Nobody can resist a mini muffin or two! Whether you’re looking for creative ways to feed your littles or are just a big kid at heart, mini muffin recipes are a fun addition to a breakfast spread, a lunch box, or an afternoon snack plate. Store-bought pouches of mini muffins are convenient, but there’s no beating the flavor and freshness of homemade. Baking them yourself means you’re in control of the ingredients—no preservatives, just wholesome goodness.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
If you’re searching for a perfect everyday flapjack that’s also good for you, look no further than this whole wheat pancake recipe. These whole wheat pancakes are made entirely with whole wheat flour, which contains more fiber, vitamins and minerals than all-purpose flour—a big deal if you’re trying to eat more nutrient-dense foods. Healthier whole wheat swaps often get a bad rap for being bland, but whole wheat pancakes are anything but boring.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
I’m not much of a morning person, so make-ahead meals are always a welcome addition to my breakfast rotation. Even better? No-cook breakfast recipes, like these blueberry overnight oats. They take just a few minutes to prepare—it’s as simple as measuring and mixing a few ingredients—then all the magic happens overnight in the fridge. By morning, a fruity, filling grab-and-go breakfast is ready and waiting.
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1 month ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
I live in the mid-Atlantic region, where you can’t travel very far without passing a diner. As a kid, I always felt a little thrill when I entered a diner and came face-to-face with a glorious rotating display of sky-high cakes and pies. And don’t get me started on the menus! Those shiny, chrome-fronted restaurants have it all, whether you’re in the mood for a classic diner breakfast, a light cup of soup or a burger and milkshake.
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2 months ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
The vibrant purplish-red and white of shredded red cabbage is visually stunning. This crunchy crucifer is also packed with beneficial nutrients, including fiber, antioxidants and vitamins C and K. A simple slaw recipe, like this red cabbage salad, is one of my favorite ways to highlight its delightfully crisp texture. This red cabbage salad recipe is easy to make ahead and a snap to put together.
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2 months ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Test Kitchen
I’m always thrilled to stumble upon limited-edition, unique ice cream flavors in the grocery store, especially winter holiday flavors! Cartons of peppermint bark, hot cocoa, eggnog and gingerbread ice cream bring back memories of the festive sundaes I enjoyed with my college roommates at the Friendly’s on campus. It was our way of toasting the end of another semester and welcoming the start of the holiday season.
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2 months ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
Hands down, I have a favorite make-ahead breakfast. Overnight oatmeal is filling, easily customizable and comes together in minutes—no cooking required! By spending 10 minutes (if that!) combining rolled oats with milk, yogurt and a few fun mix-ins the night before, breakfast is done and waiting for you the next day. Peanut butter overnight oats is just one of many fun flavor variations on classic overnight oats.
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2 months ago | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel |Julie Andrews
For the longest time, my experience with cabbage was limited to making coleslaw and adding a few handfuls of it to my minestrone. One day, I picked up a head of red cabbage and wanted to make a dish that would show off its vibrant color. That’s what led me to braised cabbage. Braised cabbage may seem like a humble, old-fashioned side dish, but have one taste and I bet you’ll understand, too—grandma was onto something! When cabbage is braised, it has a rich flavor and a luxuriously silky texture.
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Mar 28, 2025 | 
tasteofhome.com | Sharon Lehman |Sharon researched |Margaret Knoebel
These roasted cauliflower tacos are full of bold flavors and complementary textures. The recipe will certainly make for an unforgettable taco night. Cauliflower florets are seasoned with a DIY taco mix featuring cumin, chili powder and garlic powder, and then roasted until crispy on the outside and tender on the inside. Spiced cauliflower is piled onto soft tortillas (or crunchy—you do you!) and topped with crunchy shredded cabbage and a creamy, tangy avocado crema.
