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Hi! My name is Deborah Harroun. Welcome to Taste and Tell!

This blog was born back in March of 2007 when I came across a my first food blog.  From the first moment, I was hooked!  I had discovered a great way to share my love of cooking with others, and a way to be encouraged to get creative in the kitchen.

Here you will find easy, fast and family friendly recipes.  I am a believer that anyone can cook and that dinner doesn’t have to be complicated.  The majority of the dinner recipes featured here can be made in under an hour.

I am a mom to 3 of the cutest kids alive and a wife to my best friend.  I am so grateful that they all encourage and support me here!

I love cookbooks (and love collecting them!) as well as food magazines. I also love developing and creating my own recipes. The kitchen is my happy place.

I also love to travel and have added a new travel section here at Taste and Tell. I will be featuring my favorite places here in Utah, as well as other locations around the US (and maybe the globe!)

If you would like to contact me regarding product reviews, giveaways, sponsorships, recipe development or press trips, please email me at tasteandtell @ gmail.com

Thank you for stopping by, and I hope I can inspire you to get busy in the kitchen.

Want to work with me?  Find out how!

Want to see where Taste and Tell has been featured?  Check out my Press page!

16 Responses to about

  1. pamela says:

    Oh Deborah! I know you are very happy to be back online with your website. I’m so disappointed, though, because when i printed out a recipe for dinner tonight, there was no little “postage stamp” photo of the dish to go with the recipe. I REALLY

  2. new mothers says:

    Hi! I’ve been following your site for a while now and finally got the courage to go ahead and give you a shout out from Humble Texas! Just wanted to tell you keep up the excellent job!

  3. Mrs.joann timm says:

    I would like to know if I can prepare”red,white, &blue trifle as shown in Betty Crocker
    Pills bury booklet for July ahead of time being it has whipping cream in it???
    Please let me know asp!!,

    • Deborah says:

      I guess it depends on how far in advance you want to make it. You could probably make it the day before and refrigerate it, but I’m not sure how well it would hold up if you made it before that. Good luck!

  4. Momof2girlz says:

    I can’t wait to try out some of your recipes for our family to try. I’ll let you know soon what I think. Nice blog!

  5. Chris Schultz says:

    No list of ingredients are on the Red, White and Blue Trifle! Cream, sugar, etc. Can you email this list! Thanks. (I already printed the whole thing.)

  6. Anita says:

    Just a quick visit to your blog. Just lovely!

  7. Crystal Morrow says:

    Want to tell you I love so many of your recipes! Also found your last name very interesting! My maiden name was Harroun. Not a very common name, especially spelled with oun not oon. Growing up my dad told us all with that spelling are related. I did include my e-mail address if you want to get in touch. Meanwhile I will keep enjoying your blog!!

  8. Nicole says:

    You have been blogging for 8 years! That is super awesome!

  9. Abbie says:

    My favorite thing to grill is turkey breast.

  10. Gloria Crocker says:

    Dear Deborah, everything about your recipes is great – I am trying out your baked potato balls for my grandson’s birthday. But I have to ask, why are you boiling potatoes rather than steaming them? I grew up in a Scandinavian family where my mother boiled potatoes and other veges until they were mush and then drained all the nutrition out of them. Long ago I began to steam instead of boil and never went back. What is the reason to keep boiling? Just curious. Gloria Crocker

    • Deborah says:

      Hi Gloria – I’m actually not sure which recipe you are referring to. And I’m sure that steaming would work just as well!

  11. Jean says:

    Sweet Tomatoes (or Soup Plantation) has a Red Velvet Lava Cake with the lava being some type of cream cheese / cheesecake pudding mixture and a cream cheese glaze. I haven’t seen anyone that has been able to duplicate this recipe. Could you?

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