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Cuisine at home May/June 2020

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

As I sit down to write this letter, I realize it's not going to be easy. After working at the magazine for over 21 years, it's time for me to hang up my apron and embark on the next phase of my life. The journey here has been rewarding, educational, humbling, and often challenging. I was hired in August of 1998 to be the Test Kitchen Director. My job back then included grocery shopping, recipe development, testing Tips, and preparing food for photo shoots. As the years progressed, I became more involved in the editorial aspects of the job. The growth I've experienced in this business is more worthwhile than I'd ever imagined and I'm truly grateful for that. And while the work I've accomplished is something I'm proud of,…

1 min
let’s get social

THE BUZZ | WHAT’S YOUR FAVORITE CHEESE? Is cheese the most beloved food out there? With so many varieties, there's something for just about everyone to love. This may sound cheesy, but we think they're all grate (except Maddy). With the cheese primer and article on how to build a cheese board in this issue, you can be a cheese expert in your own home. Impress your friends by creating a restaurant-quality cheese board, and drop all of your newfound knowledge on them while they dive in. Do you have a favorite cheese? We sure do. Let us know what your favorites are on Facebook or Instagram by using the hashtag #cheeseplease and don’t forget to tag us@cuisineathome. WHAT’S TRENDING AT CUISINE JOIN THE (COOKBOOK) CLUB DID YOU KNOW Cuisine at Home has a…

3 min
tips from our readers

GARLIC SAVER I go through bouts of either using a lot of garlic or none. Rather than letting any go to waste, I separate and peel the cloves, toss them into an airtight container, and add enough olive oil to cover the cloves. Now I have garlic-infused oil to use in recipes, and it's also great for dipping bread. JILL SABLE OCALA, FL MEAL SAVERS COOL TATERS A potato salad with vinaigrette is a refreshing change from the traditional mayo–based dressings. One tip I learned when making potato salad is to let the potatoes cool before adding the vinaigrette. If the potatoes are too warm when tossed with the vinaigrette, they can turn into a gloppy mess. CHRISTINA NERSESIAN LA CRESCENTA, CA DOUBLE DUTY In a hurry to make hamburgers recently, I realized the patties were still frozen.…

2 min
in the now

FAB SLABS If there ever was an example of turning a problem into a friend, Fab Slabs has it down. In Queensland, Australia, the invasive camphor laurel is a Declared Environmental Weed Class 3. The problem is, this non-native species is having a harmful effect on the natural ecosystem. Now, each of Fab Slabs cutting boards is made from camphor timber — that’s how the problem became a friend. By harvesting the camphor laurel for the production of cutting boards, not only does it help the ecosystem, but the natural oils of the camphor laurel, along with the drying process used in production, makes Fab Slabs cutting boards naturally and permanently antibacterial. And with a variety of sizes and shapes, you can surely find space in your kitchen for one of…

8 min
cinco de mayo

YOU MIGHT NOT KNOW Cinco de Mayo is more popularly observed in the United States than Mexico. This vibrant celebration commemorates a victory of Mexico over France on that date and has been fêted since 1863. Over time this fiesta has started honoring the melding of Mexican-American culture and is less about the mistaken belief that it is Mexican Independence Day, actually celebrated on September 16. As with any fiesta, food takes center stage and barbacoa— or barbecue, is the star here. Slowly smoked pork shoulder accented with freshly made salsas and pickled onions is just right, no matter what you put it on. Cheesy-rich hominy and refried beans add a familiar but surprising addition to the grill-out or parrillada. And don’t forget the Smoky Grilled Vegetables. The grilled veggies and…

6 min
toss it up tonight

NOW’S THE TIME FOR ENTRÉE SALADS — not only is fresh produce abundant, but it seems, with the craze of bowl food, all-in-one meals are more popular than ever. And these three salads, that simply explode with flavor, will be just as popular. Plus, each one comes together fairly quickly and is easy to make — and who doesn’t want dinner to be simple and good?! Bulgogi, meaning fire meat in Korean, is nothing short of incredible. Here the Korean barbecue staple joins with many of its familiar accompaniments — pickled vegetables, cabbage, Asian pear, gochujang — and is reimagined as a salad — making for an explosive-tasting complete meal. Fruit, veggies, whole-grains, and chicken thighs combine in the Chicken & Apricot Salad with farro for one flavor-rocking dish. Plus, farro is…