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How do you measure 1/8 of a teaspoon?
Using your index finger, middle finger, and thumb to grasp dry ingredients, like salt or baking powder, will measure approximately an eighth of a teaspoon. If you need a full teaspoon, use eight pinches of the ingredients.
What is an 8th of teaspoon?
| 1/8 teaspoon | 1 pinch using your thumb, index and middle finger |
|---|---|
| 1/2 teaspoon | a mound about the size of a quarter in your cupped hand |
| 1 teaspoon | a mound about 1/4-inch all around larger than a quarter in your cupped hand OR an “eating” teaspoon about half full |
What is 1/8 of a teaspoon called?
Dash: 1/8 tsp. Pinch: 1/16 tsp. Smidgen or Shake: 1/32 tsp.
What can I use instead of 1/8 teaspoon?
1/8 teaspoon is about one good pinch between your thumb and both your forefinger and middle finger. 1/4 teaspoon is about two good pinches between your thumb and both your forefinger and middle finger. A teaspoon is about the size of the tip of your finger (joint to tip).
Is there such a thing as an 1/8 teaspoon?
1/8 Teaspoon (0.625 mL | A Pinch) Long Handle Scoop for Measuring Coffee, Pet Food, Grains, Protein, Spices and Other Dry Goods (Pack of 10)
How much is a pinch?
If you want to get very technical and scientific, a pinch is generally defined as 1/16 teaspoon. While there’s some debate about this, The New Food Lover’s Companion considers a pinch to be 1/16 tsp, while a dash is “somewhere between 1/16 and a scant 1/8 teaspoon.” Not all cookbooks agree.
How much is 1/8th of a teaspoon in grams?
| Volume in Teaspoons: | Weight in Grams of: | |
|---|---|---|
| Water | Cooking Oil | |
| 1/8 tsp | 0.616115 g | 0.542181 g |
| 1/4 tsp | 1.2322 g | 1.0844 g |
| 1/3 tsp | 1.643 g | 1.4458 g |
Is a teaspoon level or rounded?
1 tsp (or 1 level tsp) means that the top of what you’re measuring is flat; no sugar goes above the top of the spoon. 1 rounded tsp means you scoop a spoonful of sugar, and let it form a small pile above the top of the spoon.
What size is a teaspoon?
The size of teaspoons ranges from about 2.5 to 7.3 mL (0.088 to 0.257 imp fl oz; 0.085 to 0.247 US fl oz). For cooking purposes and dosing of medicine, a teaspoonful is defined as 5 mL (0.18 imp fl oz; 0.17 US fl oz), and standard measuring spoons are used.
What is the smallest teaspoon?
- Tad = 1/4 teaspoon.
- Dash = 1/8 teaspoon.
- Smidgen = 1/32 teaspoon.
- Pinch = 1/16 teaspoon.
- Drop = 1/64 teaspoon.
What is a pinch measure?
What a Pinch Really Means. Tad – 1/4 teaspoon. Dash –1/8 teaspoon; for liquid measurements only. Pinch – 1/16 teaspoon, or in theory what will fit between your thumb and forefinger. Smidgen –1/32 teaspoon.
What is the equivalent of 3/4 teaspoon?
There are three ways to get to ¾ teaspoons if you don’t have a ¾ measuring spoon. For one, use a full teaspoon and scoop off a bit off the top. Or use a ¼ measuring spoon three times. Lastly, use a half teaspoon plus another half teaspoon, but only fill halfway.
How many pinches are in a teaspoon?
One teaspoon US in volume and capacity sense converted to pinches US equals precisely to 16.00 pinch.
How do you measure 1/8 of a cup?
…
Some handy kitchen knowledge.
| 1 tablespoon (tbsp) = | 3 teaspoons (tsp) |
|---|---|
| 1/16 cup = | 1 tablespoon |
| 1/8 cup = | 2 tablespoons |
| 1/6 cup = | 2 tablespoons + 2 teaspoons |
| 1/4 cup = | 4 tablespoons |
How many 1/4 teaspoons does it take to make 1 teaspoon?
How many 1/4 teaspoons make 1 teaspoon? Four of one by four teaspoons = make one teaspoon.
What is 1 8 doubled?
| A | B |
|---|---|
| ingredient: 1/8 cup | doubled: 1/4 cup |
| ingredient: 1 teaspoons | doubled: 2 teaspoons |
| ingredient: 1/2 tablespoons | doubled: 1 tablespoon |
| ingredient: 2/3 cup | doubled: 4/3 cup |
How many tablespoons are in an eighth a cup?
| Tablespoons (TBSP) | Dry Measurement (Cups) | Liquid Measurement (fl. oz.) |
|---|---|---|
| 5 tablespoons + 1 teaspoon | ⅓ cup | 2 ⅓ fluid ounces |
| 4 tablespoons | ¼ cup | 2 fluid ounces |
| 2 tablespoons + 2 teaspoons | ⅙ cup | 1 ⅓ fluid ounce |
| 2 tablespoons | ⅛ cup | 1 fluid ounce |
How many milligrams are in an eighth of a teaspoon?
| Volume in Teaspoons: | Weight in Milligrams of: | |
|---|---|---|
| Water | All Purpose Flour | |
| 1/8 tsp | 616.12 mg | 325.92 mg |
| 1/4 tsp | 1,232 mg | 651.85 mg |
| 1/3 tsp | 1,643 mg | 869.13 mg |
How many gram is in a teaspoon?
To be precise, 4.2 grams equals a teaspoon, but the nutrition facts rounds this number down to four grams. Using this equation, you can easily look at any food product to see how much sugar it contains.
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How To Measure 1/8, 1/4, 1/2 and 1 Teaspoon – The Boat Galley
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How many Teaspoons in a 7/8 Cup? 7/8 C to tsp Conversion
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how to measure 7/8 teaspoon
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How To Measure 1/8, 1/4, 1/2 and 1 Teaspoon
Pin it for future reference!
Wondering how to measure 1/8 teaspoon when you don’t have a measuring spoon that size? Or any other measurement that you don’t have a measuring spoon for? Here’s how to do it.
When she needed a teaspoon or less of something, my grandmother always “measured” it in the palm of her hand. My mother owned measuring spoons and taught me to use them, but almost never used them herself — again, just measuring in her hand. And over time, I learned their “eyeball estimates.”
I’m sure, when you read some of these, you’re going to think “that can’t be right.” Before writing this, I checked the measures against actual measuring spoons. Sure enough, mom was right.
HOW TO MEASURE WITHOUT A MEASURING SPOON
1/8 teaspoon 1 pinch using your thumb, index and middle finger 1/4 teaspoon 2 of the above pinches OR cup your hand like you were holding water in it; pour a mound into the center of your hand about the size of a nickel 1/2 teaspoon a mound about the size of a quarter in your cupped hand 1 teaspoon a mound about 1/4-inch all around larger than a quarter in your cupped hand OR an “eating” teaspoon about half full 1 tablespoon fill a soup spoon so it is very slightly rounded up OR turn a 12-ounce pop or beer can upside down (wash it!) – that depression in the bottom holds exactly 1 tablespoon
Even if you don’t intend to use these regularly, you might want to print this out and keep it in case you lose a measuring spoon and it’s a while before you can buy another one . . . or you are in a metric country!
What’s the Difference Between a Pinch, a Dash and a Shake?
We love vintage cookbooks, but sometimes we need an exact measurement when trying a recipe for the first time—not just “add a pinch of salt.” We break down what those vague directions actually mean.
What is a pinch? How much is a dash? Can you even measure a shake? These are questions we find ourselves asking when making our favorite vintage recipes straight from grammy’s kitchen. Her recipe box doesn’t have the answers, but several baking experts do. They shed some light on how to turn words into tangible measurements. By the way, here’s how to measure without measuring cups.
Love vintage cookbooks? These titles will transport you back in time.
How do you measure a pinch, a dash and a shake?
You may have grown up thinking these words all meant the same thing, but there are quantifiable differences between a pinch, a dash, a shake, a smidgen and a drop. Many baking experts agree on a set of core measurements for these terms, with each being a fraction of a teaspoon. The measurements are as follows:
Tad: 1/4 tsp.
Dash: 1/8 tsp.
Pinch: 1/16 tsp.
Smidgen or Shake: 1/32 tsp.
Drop or Nip: 1/64 tsp.
The best way to get a feel for how much these measurements really are is by picking up a set of mini measuring spoons, which are specifically labeled with words instead of measurements. As you measure with specialized spoons, drop the contents on a dark surface so you can get a good visual idea of how much these measurements mean in practice.
Need help figuring out how to half a recipe? Bookmark our guide for the easiest way to downsize your favorite recipe.
Should I measure with words?
Now that you see how small some of these measurements really are, the question becomes, “Should I really use 1/64 of a teaspoon in this recipe? Will that really work?” And the answer is: It depends.
Small-batch baking is incredibly precise, so if you’re told to use a pinch of salt, use 1/16 tsp. of salt. The smaller the recipe, the more important it is that you stick to the script. But if you’re making a large batch of pasta for eight people, a dash of the best salt (did you know there are over five types of salt?) won’t do much to add flavor to your dish.
Samin Nosrat, author of Salt Fat Acid Heat, notes that salt is one of the most important flavor-building ingredients you can add to any plate, and unless you’re salting the top of a finished meal, a pinch won’t make much of a difference. But ultimately it all comes down to your palate—start with a pinch, then keep adding until you reach the flavor you’re looking for.
Love combing through vintage recipes? Check out these fascinating facts about vintage baking.
Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
How to Measure Without Measuring Cups
Get Started with These Easy Recipes.
Thai Peanut Chicken Casserole I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri Go To Recipe I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri
Saucy Mac & Cheese I love the curly noodles in this creamy recipe. Cavatappi, also sold under the name cellentani, is a corkscrew pasta, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, Wisconsin Go to Recipe If you love 30-minute dinners, then check out our Quick Dinners newsletter! I love the curly noodles in this creamy recipe. Cavatappi, also sold under the name cellentani, is a corkscrew pasta, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, Wisconsin
Taste of Home Slow-Cooker Green Chile Chicken Enchilada Pie My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington Go to Recipe My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington
Teriyaki Beef Roast My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado Go to Recipe My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! try this for family or company. —Mary Flurkey, Golden, Colorado
Taste of Home Ancient Grain Beef Stew My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida Go to Recipe My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida
Chicken Parmesan Spaghetti I like to make this yummy chicken Parmesan with spaghetti when I have extra sauce on hand. The herbed coating on the tender chicken gets nice and golden. —Margie Eddy, Ann Arbor, Michigan Go to Recipe I like to make this yummy chicken Parmesan with spaghetti when I have extra sauce on hand. The herbed coating on the tender chicken gets nice and golden. —Margie Eddy, Ann Arbor, Michigan
Jamaican Jerk Pork Chops These sweet, spicy chops can be thrown together in minutes, but definitely don’t taste like it. Serve it with a side of jasmine rice and you’ll feel like you’re on a tropical vacation. —Allison Ulrich, Frisco, Texas Go to Recipe These sweet, spicy chops can be thrown together in minutes, but definitely don’t taste like it. Serve it with a side of jasmine rice and you’ll feel like you’re on a tropical vacation. —Allison Ulrich, Frisco, Texas
Smoky Spanish Chicken After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California Go to Recipe After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California
Turkey and Broccoli Pastry Braid This meal in one is an easy way to get kids—and adults—to eat broccoli. The puff pastry that wraps up turkey, cheese and veggies is pure, flaky goodness. —Jenelle Fender, Steinbach, Manitoba Go to Recipe This meal in one is an easy way to get kids—and adults—to eat broccoli. The puff pastry that wraps up turkey, cheese and veggies is pure, flaky goodness. —Jenelle Fender, Steinbach, Manitoba
Taste of Home Tenderloin with Herb Sauce Tender pork is treated to a rich and creamy sauce with a slight red pepper kick. This hearty dish is very simple to prepare and is always a dinnertime winner at my home. —Monica Shipley, Tulare, California Go to Recipe Tender pork is treated to a rich and creamy sauce with a slight red pepper kick. This hearty dish is very simple to prepare and is always a dinnertime winner at my home. —Monica Shipley, Tulare, California
Quinoa Unstuffed Peppers This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer is stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York Go to Recipe This deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer is stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Spaghetti & Meatball Skillet Supper I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California Go to Recipe I developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California
Lemon-Dijon Pork Sheet-Pan Supper Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah Go to Recipe Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. —Elisabeth Larsen, Pleasant Grove, Utah
Pressure Cooker Herbed Chicken and Shrimp Tender chicken and shrimp make a flavorful combination that’s easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada Go to Recipe Tender chicken and shrimp make a flavorful combination that’s easy to prepare, yet elegant enough to serve at a dinner party. While I clean the house, it practically cooks itself. I serve it over hot cooked rice with crusty bread and a green salad. —Diana Knight Reno, Nevada
Spicy Sausage and Rice Skillet The spicy sausage in this quick skillet dish gives it a kick, and the sliced apples are a pleasant, tart surprise. —Jamie Jones, Madison, Georgia Go to Recipe The spicy sausage in this quick skillet dish gives it a kick, and the sliced apples are a pleasant, tart surprise. —Jamie Jones, Madison, Georgia
Easy Stuffed Shells I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin Go to Recipe I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
Taste of Home Barbecue Chicken Tostadas Lots of my recipes (just like this one) start out as fun ways to use leftovers. My kids love tostadas, so this day-after-cookout dinner was a big hit. —Lauren Wyler, Dripping Springs, Texas Go to Recipe Lots of my recipes (just like this one) start out as fun ways to use leftovers. My kids love tostadas, so this day-after-cookout dinner was a big hit. —Lauren Wyler, Dripping Springs, Texas
Ginger-Glazed Grilled Salmon Our family loves salmon prepared this way, and it’s a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. —Wanda Toews, Cromer, Manitoba Go to Recipe Our family loves salmon prepared this way, and it’s a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. —Wanda Toews, Cromer, Manitoba
Fajita in a Bowl Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Go to Recipe Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Simple Salmon Chowder I’ve lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow—along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington Go to Recipe I’ve lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow—along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
Hamburger Stroganoff This easy hamburger stroganoff makes a quick weeknight dinner. I like to serve it with a side salad for a complete meal. —Deb Helmer, Lynden, Washington Go to Recipe This easy hamburger stroganoff makes a quick weeknight dinner. I like to serve it with a side salad for a complete meal. —Deb Helmer, Lynden, Washington
Taste of Home Asian Chicken Crunch Wraps My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. —Mary Lou Timpson, Colorado City, Arizona Go to Recipe My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. —Mary Lou Timpson, Colorado City, Arizona
Ramona’s Chilaquiles A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California Go to Recipe A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California
Hungarian Chicken Paprikash My mom learned to make this Hungarian chicken paprikash when she volunteered to help prepare the dinners served at her church. It’s my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Monclova, Ohio Go to Recipe My mom learned to make this Hungarian chicken paprikash when she volunteered to help prepare the dinners served at her church. It’s my favorite main dish, and the gravy, seasoned with paprika, sour cream and onions, is the best. —Pamela Eaton, Monclova, Ohio
Chimichangas Though still debated, Tucson is generally credited as the original home of chimichangas (fried “burros”, as we call them, stuffed with meat, onions and chiles). I’ve combined several recipes into this one, and it’s fairly authentic. —Laura Towns, Glendale, Arizona Go to Recipe Though still debated, Tucson is generally credited as the original home of chimichangas (fried “burros”, as we call them, stuffed with meat, onions and chiles). I’ve combined several recipes into this one, and it’s fairly authentic. —Laura Towns, Glendale, Arizona
Muffin-Tin Lasagnas This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa Go to Recipe This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa
Shrimp Quesadilla Quick and simple enough for any weekday, these shrimp quesadillas boast a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. —Tiffany Bryson-San Antonio, Texas Go to Recipe Quick and simple enough for any weekday, these shrimp quesadillas boast a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. —Tiffany Bryson-San Antonio, Texas
Parmesan Fish Sticks I wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. —Candy Summerhill, Alexander, Arkansas Go to Recipe I wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. —Candy Summerhill, Alexander, Arkansas
Chili Beef Noodle Skillet A friend gave me this recipe. My husband likes the hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. —Deborah Elliott, Ridge Spring, South Carolina Go to Recipe A friend gave me this recipe. My husband likes the hearty blend of beef, onion and tomatoes. I like it because I can get it to the table so quickly. —Deborah Elliott, Ridge Spring, South Carolina
Taste of Home Chicken-Stuffed Cubanelle Peppers Here’s a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio Go to Recipe Here’s a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Chipotle Chili Sloppy Joes My husband didn’t like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona Go to Recipe My husband didn’t like sloppy joes until he tried my rendition with its smoky heat. If you need to dial down the fiery zip, cut down on or eliminate the peppers. —Brittany Allyn, Mesa, Arizona
Crispy Fried Chicken If you’ve wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana Go to Recipe If you’ve wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
Taste of Home Mushroom & Onion Grilled Cheese Sandwiches We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it’s good to the last crumb. Readers of my blog, theseasonedmom.com, love these! —Blair Lonergan, Rochelle, Virginia Go to Recipe We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it’s good to the last crumb. Readers of my blog, theseasonedmom.com, love these! —Blair Lonergan, Rochelle, Virginia
Zippy Chicken and Corn Chowder Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia Go to Recipe Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
Meatballs and Gravy I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota Go to Recipe I can still see Grandmother making dozens of these little meatballs, and gravy to go with them! The hint of spices gives them a savory taste that makes them authentically Norwegian. —Karen Hoylo, Duluth, Minnesota
Dill Pickle Hamburger Pizza My husband’s favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it always laugh in surprise because it’s so good. —Angie Zimmerman, Eureka, Illinois Go to Recipe My husband’s favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it always laugh in surprise because it’s so good. —Angie Zimmerman, Eureka, Illinois
Taste of Home Bean & Bacon Griddle Burritos These griddle burritos with bacon and veggies make an awesome hand-held meal. I use fresh pico de gallo when I can, but a jar of salsa works if that’s what you’ve got. —Stacy Mullens, Gresham, Oregon Go to Recipe These griddle burritos with bacon and veggies make an awesome hand-held meal. I use fresh pico de gallo when I can, but a jar of salsa works if that’s what you’ve got. —Stacy Mullens, Gresham, Oregon
Florentine Spaghetti Bake This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California Go to Recipe This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Taste of Home Quick Chicken Parmesan My mother inspired me to develop my first pasta sauce. It’s tangy, simple and really satisfying. The longer it simmers, the better it gets, so keep that in mind if you have time to spare. —Danielle Grochowski, Milwaukee, Wisconsin Go to Recipe My mother inspired me to develop my first pasta sauce. It’s tangy, simple and really satisfying. The longer it simmers, the better it gets, so keep that in mind if you have time to spare. —Danielle Grochowski, Milwaukee, Wisconsin
Mexican-Style Pizza My husband is a picky eater, but this healthy Mexican-style pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. —Mary Barker, Knoxville, Tennessee Go to Recipe My husband is a picky eater, but this healthy Mexican-style pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. —Mary Barker, Knoxville, Tennessee
Thai Chicken Tacos Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington Go to Recipe Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Chicken and Gravy Here’s a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina Go to Recipe Here’s a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
Slow-Cooker Pork Loin I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It’s fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona Go to Recipe I live in Arizona, and this slow-cooker pork loin is an easy dish with many southwestern seasonings. It’s fantastic with rice and beans or in a taco with hot sauce. —Johnna Johnson, Scottsdale, Arizona
Taste of Home Turkey Biscuit Stew This chunky stew makes a hearty supper, especially in the fall and winter. It’salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota Go to Recipe This chunky stew makes a hearty supper, especially in the fall and winter. It’salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Steak and Shrimp Kabobs These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota Go to Recipe These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
The Ultimate Chicken Noodle Soup My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this Go to Recipe My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Taste of Home Summer Garden Fish Tacos I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois Go to Recipe I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Quick Nicoise Salad Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri Go to Recipe Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
Yellow Split Pea Soup This yellow split pea soup is a great new twist on traditional pea soup. It tastes wonderful and has a sunny yellow color. — Lynn Jurss of Thousand Oaks, California Go to Recipe This yellow split pea soup is a great new twist on traditional pea soup. It tastes wonderful and has a sunny yellow color. — Lynn Jurss of Thousand Oaks, California
Crockpot Spareribs Even my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan Go to Recipe Even my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan
Three-Cheese Meatball Mostaccioli 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 meatball magic. —Jennifer Gilbert, Brighton, Michigan Go to Recipe 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 meatball magic. —Jennifer Gilbert, Brighton, Michigan
Taste of Home Bacon & Swiss Chicken Sandwiches I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska Go to Recipe I created this chicken sandwich recipe based on a meal my daughter ordered at a restaurant. She likes to dip her sandwich in the extra honey-mustard sauce. —Marilyn Moberg, Papillion, Nebraska
Chicken and Asian Slaw This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. —Melissa Jelinek, Apple Valley, Minnesota Go to Recipe This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. —Melissa Jelinek, Apple Valley, Minnesota
Taste of Home Shortcut Sausage Minestrone I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. —Marta Smith, Claremont, Pennsylvania Go to Recipe I call this surprisingly good soup my magic soup because of its soothing powers. My daughter-in-law always asks for it when she needs a healing touch. —Marta Smith, Claremont, Pennsylvania
Egg Roll Noodle Bowl We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas Go to Recipe We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
Swedish Meatball Recipe Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas Go to Recipe Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone’s mouth starts watering. —Marybeth Mank, Mesquite, Texas
Instant Pot Whole Chicken We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. —Joan Hallford, North Richland Hills, Texas Go to Recipe We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. —Joan Hallford, North Richland Hills, Texas
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