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Cuisine at home January/February 2019

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.

United States
Active Interest Media
$6.63(Incl. tax)
$31.85(Incl. tax)
6 Issues

in this issue

1 min
from the editor

I find it interesting that most rooms in a house are named after their specific activity. A bedroom is a room with a bed where you sleep. A bathroom is a place where you bathe. A living room is where you spend time “living.” And a laundry room is where you launder your clothing. So why is the kitchen not called a “cooking room?” Where does the word kitchen come from? I found that the origin is Latin and comes from the word coquere meaning “to cook,” and through time it morphed into “kitchen.” But the kitchen is more than just a cooking room. It’s the heart of the home — a disarming room that invites participation on many levels: cooking, conversing, spectating, eating, and even learning. On weekends, the kitchen…

2 min
let’s get social

KEEPING IT HEALTHY WITH CUISINE As much as we all enjoy a good meal, working around food and on deadlines can be challenging and stressful — eating our emotions is an easy habit to get into. But each of us, in our own way, employs various strategies to maintain a healthy balance in our respective lives. What better time of year to share some of those with you than at the new year? And maybe something will light a spark for you. Or, if you have a healthy habit you’d like to share, pop over to Facebook or Instagram using the hashtag #healthyhabits, and don’t forget to tag us @cuisineathome. #HEALTHYHABITS @CUISINEATHOME Eat everything in moderation, and don’t forget your fruits and vegetables. — Maddy Bendgen I divide and package greens up in the…

2 min
smart tips for a fresh start to the new year

DIY STEAMER As part of living a healthier lifestyle, my wife and I are always looking for ways to tweak our diet. Adding steamed veggies to the menu was an easy change to make. One evening after washing broccoli in my sieve, I realized I didn’t have an option for steaming it. Looking at my array of pots and pans, I pulled out a stock pot. The sieve fit perfectly in the pot. With water in the bottom and the lid on top, I had a steamer! For extra flavor, I steam my broccoli with added garlic cloves. BRANDON BATES ZANESVILLE, OH FUSS-FREE FRIES Homemade French fries are great, but I don’t like waiting for the oil to get hot. Now there’s no more waiting for me. I’ve found a new method to making…

2 min
what’s happening in food

Social with Art: Olive Oil In the seaside town of Ayvalik, Turkey, what started as a competition, turned into a social project to empower women through art and creativity. Each bottle of this first cold-pressed (extra-virgin) olive oil is one-of-a-kind and hand painted by the women of Ayvalik and the surrounding towns. Many of these women have never been able to afford schooling for themselves and have never worked. This project allows them to use their creative talents to supplement their household income, affording them the ability to send their kids to school and purchase things they couldn’t before. These women are proud to work and can stand tall being able to contribute to their families. socialwithart.com RUINART ROSÉ Need a reason to toast? Ruinart is the first established Champagne house, producing luxury Champagne…

2 min
passion for parsnips

PARSNIPS From soups to stews and sautés, these ivory-colored root vegetables were once a staple starch of the medieval diet. And while their popularity has come in and gone out of favor through the years, these sweet, earthy, and versatile roots are worth checking out. BUYING Parsnips are available year-round, but peak in quality and quantity from fall into spring. When choosing, look for firm, small- to medium-sized parsnips (larger ones can be fibrous) free of any sprouting roots or pitting. And don’t bother trying to find parsnips with the greens still attached. They’re removed for a reason — they contain phototoxic sap that can cause severe skin rashes. STORING The best way to store parsnips is to wrap them in paper towels, then in a plastic bag. They’ll stay fresh from a…

5 min
quick comfort

SERVING UP SIMPLE, HEARTY FARE is quick and easy with an Instant Pot. And who doesn’t love a steaming bowl of comforting hoppin’ John? With black-eyed peas, mustard greens, and ham, plus a fresh and smoky relish, and Tomato Rice on the side, this pressure-cooked southern dish satisfies all winter long. Then keep the soul-soothing fare going with Instant Pot Short Ribs. Port wine fuses with beef broth, steak sauce, and aromatics for a silky sauce like none other — the ultimate blanket for the tender, fall-off-the-bone ribs and Mashed Cauliflower side. Instant Pot Hoppin' John with bacon relish To soak the black-eyed peas, place them in a bowl with cold water to cover by two inches, then cover bowl and refrigerate overnight, or at least 6 hours. Makes 6 servings (8 cups) Prep…