EXPLOREMY LIBRARY
Food & Wine
Cuisine at home

Cuisine at home March/April 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.

Country:
United States
Language:
English
Publisher:
Active Interest Media
Frequency:
Bimonthly
Read More
BUY ISSUE
$6.99(Incl. tax)
SUBSCRIBE
$33.66(Incl. tax)
6 Issues

in this issue

1 min.
from the editor

I have so many reasons to be excited right now. First off, my favorite season is almost here. I adore spring, for the daffodils, the longer days, the rain and the sunshine, and the endless possibilities this season provides. Springtime honestly makes me feel like a kid again. But I also love it because we don’t have to deal with winter for three more seasons. Can anyone relate?! Spring is also a special season for people who love to cook with fresh ingredients. After a winter full of comfort foods (I’m not knocking them), arugula, asparagus, new potatoes, peas, and mint, to name a few, just sound so refreshing. Spring’s new arrivals are featured throughout this issue. Another reason for my excitement is the good news I have to announce — we’ve…

2 min.
let’s get social

NATIONAL “FILL-IN-THE-BLANK” DAY We’re inundated with National “Fill-in-the-Blank” Days. You’re likely aware of the official and widely observed days in March and April — this year March 5th is Mardi Gras, 3.14 is Pi Day, St. Patrick’s Day, April Fools, and all manner of religious observances fall throughout both months. It takes a widespread cultural celebration or an Act of Congress to make a day official, e.g. National Agriculture Day on 3/8. Given a list of some lesser known observances for March and April, we asked our staff to nominate a day of their choice that should be elevated to “official” status. If you have a favorite day you’d like to share, jump over to Facebook or Instagram using the hashtag #makeitaholiday, and don’t forget to tag us @cuisineathome. NATIONAL DENTIST DAY…

1 min.
from our readers

ON A ROLL To add some variety to everyday sandwiches, I flatten a slice of bread with a rolling pin. Then, I add my favorite meats, veggies, and condiments and turn it into a roll-up. STEPHEN LIPIRA PASADENA, CA FLAVOR INFUSION Before sautéing chicken breasts, infuse the oil with aromatics. While you heat the oil in the pan, add garlic and rosemary, and cook 3–5 minutes, then discard the aromatics. Sauté the chicken breasts in the infused oil, and voilà, chicken with exceptional depth of flavor! JOSHUA DUBIN NEW YORK, NY VEGAN TIP Hummus Mash Instead of adding sour cream and butter to your baked or mashed potatoes, stir in dollops of hummus. With varieties from roasted garlic to basil pesto, it’s a great way to amp up the flavor and nutrients. P.T. LEVINE METUCHEN, NJ LOAF PAN LASAGNA When…

1 min.
simple kitchen solutions

BAKING SHEET CORRAL When cooking a messy dish, like empanadas, I do all the prep work on baking sheets with an edge. The mess stays on the baking sheets, and allows for easy clean up. I find this is especially helpful when cooking with my children. ELICIA LIGON SPRINGFIELD, MO TOOTHBRUSH TO THE RESCUE My husband and I use a panini press for lots of things. To make cleaning easier, we keep an inexpensive toothbrush on hand to clean the grooves of the press without scratching the surface. KAREN O’BRYAN AMBRIDGE, PA COOK’S CALENDAR I love to try out new recipes, but often I lose track of them. The other day I received a free calendar in the mail and started using it to keep track of the recipe, page number, and source it came from on…

2 min.
what’s happening in food

VEESTRO MEALS Most meal kits include all the pre-portioned ingredients you’ll need to turn into a meal. But what if you don’t have time to cook, or you’re looking to add more plant-based meals to your regimen? That’s where Veestro comes in — with over 50 vegan, organic, fully prepared, and preservative-free meal options to choose from. Then filter the meal options to help you meet your dietary preferences, like high-protein, gluten-free, low-calorie, nut-free, soy-free, and kosher. With options for every meal of the day, all you have to do is heat them up — no cutting, measuring, or cooking required. Veestro makes it easy to skip the meat, even if it’s just one or two days a week. Veestro.com SLOW PRESS JUICE BAR If you’re already juicing, or you’ve been wanting to,…

5 min.
st. patrick’s day

O’Reubens with dill havarti The only thing better than a deli-sized Reuben sandwich are these mini sammies — you don’t count calories when they’re little, right?! Makes 12 servings Total time: 45 minutes 3 Tbsp. unsalted butter, softened24 slices pumpernickel or rye cocktail bread12 oz. sliced dill Havarti, cut to cocktail bread size8 oz. deli-sliced corned beef1 cup sauerkraut, drained6 Tbsp.Thousand Island dressing Preheat an electric griddle to 325° or a grill pan over medium-low. Spread butter on one side of each bread slice; layer Havarti on unbuttered sides of half the bread slices. Top Havarti with corned beef, sauerkraut, and dressing; top Reubens with remaining bread slices, buttered sides up. Place Reubens on griddle; cook until Havarti begins to melt, 4–5 minutes. Carefully flip Reubens and cook until bottoms are toasted, 2–3 minutes more. Serve warm. Per…