Cuisine at home

The sweetness of summertime brings us more than just longer, warmer days and sunshine. From the familiar scents of freshly mowed grass and hot grills cooking up our favorite feasts to the outdoor pastimes and activities we get to revisit, this season is a glorious gift. Our vibrant summer issue has something for everyone, whether you love playing grill master and serving burgers and hot dogs to your loved ones or picking up colorful fruits and vegetables at your local farmers’ market. We’re showing off our new favorite ways to utilize bright, juicy tomatoes, teaching you how to pull together a flavorful meal even on the busiest of days, and cooling things down with gorgeous, no-baking-required desserts. The Cuisine at Home team hopes you’ll peruse these pages with a pen and paper…

BRING ON THE SPICE Looking for a smoky and spicy way to lift your dishes? Chipotle peppers in adobo sauce will be your new favorite ingredient. OLIVE BAR FOR THE WIN While it can seem intimidating at first, the olive bar at your local grocery store is a great place to stock up on dinner-enhancers from the obvious olives to garlic cloves, pickled peppers, caper berries, and more. Throw garlic cloves and pickled peppers into a pan with chicken thighs, and dinner will be packed with Mediterranean flavor. NOT JUST A CONDIMENT Use whole grain Dijon mustard as a valuable secret ingredient. Slather it on salmon, whisk it into salad dressings, or add it to pan sauces instead of wine. A CAN WORTH HAVING ON HAND Stock up on San Marzano Canned Tomatoes for your favorite homemade…

VERSATILE AND DELICIOUS, asparagus brings many things to the table—no pun intended. Whether you steam it or roast it; peel it or slice it thinly; grill it or serve it raw by the stalk, asparagus can provide the perfect side dish or add some pizazz to your meal. It makes for a great salad addition too! STALK TALK Summer is an amazing season for asparagus, even though it can be seen in grocery store produce stands year-round. Look for fresh, crisp stalks at your local market! In order to find ripe asparagus, look for stalks that are vibrant green in color and have tightly closed tips. If the root ends are very brown, try looking for a different bundle. Ultimate Roasted Asparagus with Peas and Tarragon Simple roasted asparagus is taken to the next level…

IT’S TIME to dust off your high school French and create something delicious for dinner tonight. “Paillard” (pronounced “pai-aar”) is a French word that not only refers to chicken but to any boneless meat that has been pounded thin. If you’re short on time, paillard is a good technique to quickly get a meal started without sacrificing flavor. Most notably, too, is that the meat can also be grilled or sautéed to be considered paillard. You can pair your chicken paillard with fresh greens like arugula or even crispy almonds for a bit of crunch! Turning your chicken into paillard breaks down the fibers of the meat and helps it to cook more evenly while also making it more tender. Try this: To help large chicken breasts cook evenly, try cutting them…

Any-Fruit Pie Your favorite single variety or combination of berries and stone fruit can be used in this recipe. Makes 1 (9-inch) pie ¾ cup sugar, plus more for sprinkling5 tablespoons tapioca flour5 cups fresh berries or sliced pitted stone fruit1 tablespoon fresh lemon juice½ teaspoon vanilla extractClassic Pie Dough (recipe follows)1 large egg, lightly beaten Preheat oven to 425°. Whisk together sugar and tapioca flour. Add berries or stone fruit, lemon juice, and vanilla, tossing until well combined in a large bowl. Let Classic Pie Dough stand at room temperature for 10 minutes. (This softens the dough slightly, making it easier to roll.) On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to 1 inch…

WHETHER YOU’RE RUNNING OUT of time before dinner or don’t have enough energy for something fancy tonight, rest assured your meal can still be tasty and nutritious in only twenty minutes. With a sweet, mild flavor, grouper fish is a perfect high-protein provider for your dish and easily prepared when you’re short on minutes. When combined with a delicious salad of zucchini, tomato, corn, and pico de gallo, even the pickiest eaters won’t be able to say no to this dinner! Grouper with Pico Salad A meal of flaky fish paired with crunchy corn, juicy tomatoes, summery zucchini, and flavorful pico de gallo can be on your dinner table faster than you thought possible. Makes 4 servings 4 (8-ounce) skinless grouper fillets2 tablespoons fine-ground yellow cornmeal2 tablespoons all-purpose flour2½ teaspoons kosher salt, divided1¼ teaspoons…