Community Cooks Central

Community Cooks’ Newest Recipes

These brand-new dishes are fresh from Community Cooks’ kitchens. Which one will you try first?

Caesar Smashed Potatoes from Nancy Mock

Pickled Pineapple from Gabriella DiSanto

Wok-Seared Green Beans from Nikki Haddad

Root Vegetable Mash from Robert Johnson

Caramel Crunch Cornflake Brownies from Nancy Mock

Make the recipes Community Cooks are raving about right now.

Community Cook of the Month

Kallee Krong-McCreery from Escondido, California

After many decades of working in her family travel agency and catering on the side (she once served a meal to a group of 800!), Kallee finds it is time to ease into retirement. There are so many things she still wants to do and see. She jumps at the chance to spend time with her grandsons, who range in age from 19 months to 18-years-old. Her husband has made her two wonderful gardens, and she freezes or cans any produce they don’t eat fresh. In southern California, they can have a garden all year long. Kallee also loves to research family genealogy and stories.

Most of all, Kallee loves to create in the kitchen. Her mom gave her free rein in the kitchen at an early age. Kallee was better at “creating” than “cleaning” and appreciated her mother’s patience. Kallee did the same for her daughters, and they are all wonderful, creative cooks.

Taste of Home: How did you learn to cook?

Kallee Krong-McCreery: My mom worked from home as a seamstress. Her days were filled with fittings, and it did not always leave time for her to cook. From early on, I had the chance to make dinners, soups, cakes, cookies—with mom close by to help. Some were a success, and some were a learning experience. I liked to use my grandma’s old Extension cookbook for recipes. They were tried-and-true midwestern dishes. My grandma and great-grandma would mail me recipe cards of their favorites. I still have those treasured cards 60 years later.

TOH: Do you have a favorite recipe or recipes from Taste of Home?

KKM: There have been so many wonderful recipes, but the feta bruschetta is crave-worthy. And the Washington State Apple Pie is perfection. I have made countless amounts of both.

TOH: Who do you love to cook for the most?

KKM: I once saw a sign that said “Baking is How I Hug,” and thought that was me. I cook to show love and appreciation. It can be family or friends.

TOH: What’s your favorite kitchen hack that you now live by?

KKM: I prepare extra of what I’m making and freeze a few portions. We take dinner to my dad’s, and it helps to always have something in the freezer to fall back on.

Our Whole Team

Community Cooks come from neighborhoods across the U.S. and Canada. Find one in your neck of the woods.