Sarah Kieffer never expected that a little baking trick she first tried in ninth grade—tapping the sheet pan in the oven during baking—would have a hand in her most well-loved recipe. From the Feb./March 2022 issue of Taste of Home.
While editor of Taste of Home, I had the privilege to guide the team serving up an ongoing supply of original food and lifestyle material for the flagship (6 issues/year) and special interest magazines (30+ issues/year). This content fueled passion and trust for an iconic, one-of-a-kind brand among an audience of 2.2 million readers.
Ah, a juicy team brainstorm. Even more invigorating and refreshing than a summer thunderstorm! Headline and display copy jam-sessions are at their very best when edit and art teams discover language that fits together like a puzzle and makes the reader feel your intent. Here’s one of my favorites from my time as editor at Taste of Home. First published in the Summer 2018 issue.
I dialed in this recipe using 99% grown- or made-in-Michigan ingredients over a course of several nights. My husband Andy taste-tested. To balance all that glorious Pinconning cheese, I roasted broccoli on the side. Every bite of this crispy, melty dish sings of the land it comes from: the good ol’ mitten state. First published in Traverse, Northern Michigan’s Magazine November 2018 issue, just in time for Thanksgiving.
While I was editor at Taste of Home, we recruited staffers to share their mom’s recipes for a Mother’s Day themed feature. Without consulting each other, these guys all raved out their mom’s famous chicken. Rather than choose one, we leaned into it, and made four moms very proud. First published in the April/May 2018 issue.