Taste of Home

COLOSSAL HAS RAISED OVER $12.3 MILLION BENEFITING JAMES BEARD FOUNDATION TELL US ABOUT YOURSELF. I take chefs out on my Food Boat and showcase their passion. In my travels, I’ve learned that breaking bread is one of the best ways to appreciate other cultures. I’ve been fortunate to cook alongside incredible chefs, and their dishes have sparked my creativity. They inspire me to experiment in the kitchen, adding my own twist to the flavors I’ve encountered, and creating something new and exciting that still honors the traditions they’ve taught me. Charleston, SC, is considered home for me but I spend most of my days on the road throughout the Southeast as a meat salesman. My job puts me in the kitchen with plenty of amazing people throughout the Carolinas, Georgia,…

BASED IN SUNNY JACKSONVILLE, Florida, Chef Eleni wears many hats—private chef, personal assistant, business developer, and unapologetic food storyteller. Her culinary style is a heartfelt blend of heritage and high standards, a recipe crafted from her rich Greek roots and refined by lessons from chefs across the globe. Her motto? “Let’s get cooking! ”With years of hands-on experience both in home kitchens and her own restaurants in Southwest Florida, Chef Eleni’s connection to food runs deep. Born into a family of chefs and restaurateurs, her childhood “playground” was the bustling restaurant kitchen. From washing dishes and greeting guests to prepping ingredients and sneaking tastes of simmering dishes, she absorbed the rhythms of hospitality early on. The kitchen wasn’t just a place to cook—it was where tradition, effciency, and the power…

BORN IN BROOKLYN AND RAISED IN WISCONSIN by a proud military man, Chef Monique Small grew up knowing what it meant to fight from the underdog’s corner. Hard work, discipline, and heart became her foundation—and today, those same values fuel her culinary journey in Florida as the force behind Chef Mo On The Go Meals LLC. Her menu fuses Caribbean soul with modern twists, creating bold and unforgettable dishes like her signature Drunken Wicked Wings and Drunken Flying Salmon. Chef Mo’s love affair with food began in her Granny Hilda’s kitchen, where the warm, intoxicating flavors of the Caribbean filled the air. Her uncle Derek, a Culinary Specialist in the U.S. Navy, helped turn that passion into a career by giving her the opportunity to cook at Great Lakes Naval…

Let’s kick off this fun-filled season with a little magic! The winning treats in our “Christmas Cookie Exchange” feature (page 38) are guaranteed to garner recipe requests from friends and family. For colorful bites that steal the show (even if you don’t have snow), you’ll love the whimsical “Heartfelt Holiday Hoo-Rah” (page 44). Pressed for time? Our “Party in a Pinch” contest recipes (page 65) take the hassle out of entertaining and provide the answer to the age-old “What Can I Bring?” dish-to-pass dilemma. After the hectic holidays, you and your family want to slow down to soak up some couch-side cravings. Wake up tired taste buds with “Bundled-Up Breakfasts” (page 52) that transform morning meals into hand-held creations. “Cozy Up to Comfort” (page 58) has soul-soothing staples perfect for…

Cozy Copycats Between all the entertaining and gift-giving, the holiday season can hit your wallet hard. Save money by skipping the takeout, drive-thru and delivery! Your family will fall for craveworthy restaurant knockoffs such as Copycat Chick-fil-A Nuggets, Panera Mac & Cheese, P.F. Chang’s Lettuce Wraps and Starbucks Cranberry Bliss Bars. Top-Rated Dishes This brand-new collection serves up the comforting delights today’s home cooks rely on time and again. These are the five-star bites they’re consistently asked to prepare for snacks, weeknight dinners and parties. It’s just $10 (plus free shipping) and includes a complimentary copy of the Recipes We Grew Up With cookbook! Hover your camera over the QR code or visit tasteofhomebooks.com/MT2507EP. COMMUNITY COOK’S RECIPE REVIEW Gingerbread Scones Patricia Prescott USERNAME: @pattiejean on tasteofhome.com “I made these for a…

STEP 1: HEAT THE CREAM Warm the cream in a small saucepan. To prevent burning, remove it from the heat as soon as bubbles form around the side of the pan. STEP 2: COMBINE EGGS AND SUGAR Place egg yolks in a large bowl and then add the sugar. Use a whisk to combine until blended together but not foamy. STEP 3: CREATE CUSTARD MIXTURE Use a whisk to slowly stir the hot cream into the egg yolk mixture; mix well. Add the vanilla and stir until combined. STEP 4: FILL RAMEKINS Place the ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into the ramekins. STEP 5: BAKE THE CUSTARDS Carefully add very hot water to the pan, making sure to not…