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Cuisine at home

Cuisine at home

May/June/July/August 2021

Whether you’re looking for approachable dinner options, unique entertaining ideas, or how-to help, Cuisine at home packs each issue with expert culinary advice and original test kitchen-approved recipes, all aimed at teaching and inspiring you in the kitchen so you can creatively cook with confidence, every time.

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United States
Active Interest Media
$6.49(Incl. tax)
$31.20(Incl. tax)
6 Issues

in this issue

2 min
light your fire

CAN YOU ANSWER THIS BURNING QUESTION: DOES THE FIRE CONTROL YOU, OR DO YOU CONTROL THE FIRE? Too often, people throw charcoal in a pile in the center of their grills, light it, and hope they don’t burn the heck out of everything. It’s not well understood that a charcoal grill can be controlled almost as easily as a gas grill. Here’s a little heads-up about how to take charge of your charcoal grill once and for all. #1 : START IT UP Most charcoal experts refuse to use starter fluid to ignite their charcoal. The pros use a chimney starter. Here’s how: Remove the cooking grate from your grill. Stuff crumpled, not compacted, newspaper in the bottom of the chimney, then load it to the brim with charcoal. Set the chimney on…

1 min
but what about protein?

Americans, on average, eat twice the amount of protein recommended by the USDA. But a variety of plants, grains, legumes, and fruits eaten over the course of the day contain enough plant proteins and amino acids to provide all the protein needed — making sure to “eat the rainbow of colors” when it comes to fruits and vegetables. Even the American Dietetics Association deems well-planned vegetarian diets healthful, nutritionally adequate, and beneficial in the prevention and treatment of some diseases.…

2 min
vegetarian for a day

If Paul McCartney, Al Gore, Natalie Portman, Hank Aaron, Albert Einstein, Thomas Edison, Mr. Rogers, and Mary Tyler Moore seem like a rather odd configuration of individuals, we’d be hard-pressed to disagree — but they have one thing in common: They all follow (or followed) a vegetarian diet. They’re not alone. Vegetarianism has been on the rise in the United States. The Vegetarian Resource Group’s 2020 poll places the number of vegetarians at around 15 million adults, with half of those being vegan. That also doesn’t account for the many more millions of adults following a vegetarian- inclined diet. And while you may not be a vegetarian, and you might not even know anyone who is (although that seems nearly impossible these days), many of you have told us that…

1 min
share the harvest

Community Supported Agriculture (CSA) is exactly what the name implies — farming that’s sustained by members of a community. It‘s a fantastic way to support local farmers, get to know how and where the food you’ll be eating is grown, try new and different produce, and become more active in your community. You also can choose to help with the gardening or distribution of the harvest. Operating expenses of a CSA farm are divided among the members. A single share typically consists of enough organic vegetables to provide a family of four with fresh produce for each week of harvest. Single persons and smaller families can split a share. Learn how you can get involved at localharvest.org/csa.…

1 min
shopping, growing & cooking green

REDUCE Each year 4–5 trillion plastic (polyethylene) bags are manufactured worldwide. Roughly 1 percent of these bags are getting recycled, leaving 1 billion to be thrown away by Americans. If every shopper used one fewer bag per month, it would eliminate the waste of hundreds of millions of plastic bags. Switching to reusable “green” bags and reusable produce bags is a simple way to reduce the clutter. Some stores even give you a credit at the checkout counter (or make a charitable donation) for each green bag you use. REUSE The problem with plastic water bottles is that most get thrown away; only about 30 percent are recycled. And, of that 30 percent, roughly one-fifth is processed to create new plastic bottles. Another concern is that reusing plastic bottles poses possible health risks…

2 min
local bounty

Summer Veggie Tart Aged goat cheese has tons more flavor than its softer cousin. Look for it where the specialty cheeses are. Makes 8 servings Total time: about 2 1/2 hours 11/2 cups all-purpose flour1/2 tsp. each table salt and black pepper6 Tbsp. cold unsalted butter, diced3 Tbsp. cold shortening, diced3 Tbsp. cold ice water11/2 each yellow squash and zucchini, sliced 1/8-inch thick11/2 red bell peppers, sliced 1/8-inch thick1/4 red onion, sliced 1/8-inch thick3/4 cup shredded aged goat cheese (2.5 oz.)2 Tbsp. thinly sliced basil1 Tbsp. olive oil Kosher salt and black pepper Pulse flour, table salt, and pepper in a food processor for the crust. Add butter and shortening; pulse until pea-sized. Add ice water; pulse to combine. Shape dough into a flat disk; chill at least 30 minutes. Preheat oven to 375°. Roll dough…