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.