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Cuisine at homeCuisine at home

Cuisine at home

November/December 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
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6 Issues

IN THIS ISSUE

access_time1 min.
from the editor

We tend to credit the pilgrims for our Thanksgiving tradition. But it was actually President Abraham Lincoln, who in 1863, proclaimed to Americans “set apart and observe the last Thursday of November as a day of thanksgiving.” It was due in part to the on-going Civil War and Lincoln’s desire for the country to take a pause to honor the victories as well as the defeats. Decades later, President Franklin D. Roosevelt and Congress established Thanksgiving as an official holiday on the fourth Thursday of November. I truly love Thanksgiving — it’s all about gathering with family, friends, and anyone who needs a place to go. Plus, Thanksgiving kicks off the most wonderful time of the year. A time of giving and gratitude, rejoicing and reflecting, and, of course, cooking and…

access_time1 min.
let’s get social

THE BUZZ | WHAT’S A MUST-HAVE ON YOUR HOLIDAY TABLE? The holiday season from Thanksgiving to New Year’s Day is all about family, friends, good food, and traditions. Not surprisingly, many of our holiday memories and customs revolve around food. And if you want to know which menu item gets us in the festive spirit, check it out, right. We’d love to know what’s on your table, too. Share your must-haves with us on Facebook or Instagram by using the hashtag #holidayfoodfavorites, and don’t forget to tag us @cuisineathome. JOIN the new Cuisine Community As a passionate cook, this premium membership to the CUISINE COMMUNITY is for you. Here’s what you get: 1-year print subscription to Cuisine at Home, the magazine for creative cooks. Exclusive access to all of the Cuisine at Home online education…

access_time1 min.
cuisine at home

EDITOR Kim Samuelson ……… Bouillabaisse on Christmas Eve SENIOR EDITORS Pamela Killeen ……………………… Pumpkin or Apple Pie Haley J. Wilson ……………… Turkey Gravy on Everything ASSISTANT EDITOR Madalyn Bendgen …………… Grandma Joyce’s Stuffing DIGITAL EDITOR Amanda McFarlane ………………………………… Chicken Pie ART DIRECTOR Teresa Laurenzo … Homemade Cavatelli & Red Sauce TEST KITCHEN MANAGER John Kirkpatrick …………………………………Herring & Wine SENIOR TEST KITCHEN ASSOCIATE Robin Stephens ………………………………………… Prime Rib SENIOR PHOTOGRAPHERS Chris Hennessey …………………………………………… Stuffing Jack Coyier …………………………………………… Giblet Gravy CONTRIBUTING DESIGNER Brianna Greene ………………………… A Bite of Everything SENIOR IMAGE SPECIALIST Allan Ruhnke PUBLISHER Steven M. Nordmeyer GROUP PRESIDENT Peter H. Miller ADVERTISING DIRECTOR JoAnn Martin ADVERTISING PRODUCTION COORDINATOR Kim Hoff PRESIDENT & CEO Andrew W. Clurman CHIEF FINANCIAL OFFICER & CHIEF OPERATING OFFICER Michael Henry VICE PRESIDENT, AUDIENCE DEVELOPMENT Tom Masterson VICE PRESIDENT, PRODUCTION & MANUFACTURING Barb Van Sickle VICE PRESIDENT OF PEOPLE & PLACES JoAnn Thomas AIM BOARD CHAIR Efrem Zimbalist III…

access_time2 min.
tips from our readers

OODLES OF NOODLES Baked pasta dishes are always popular at our house. They’re delicious and easy to make ahead. When preparing any noodle dish, such as macaroni, lasagna, or ziti, I don’t boil the noodles first. The night before, I make the sauce, stir in the noodles, then cover the dish with foil, and refrigerate it overnight. I let it sit out an hour before baking the next day. Voilà! Perfectly cooked noodles every time. MICHELLE PELLETIER PLANO, IL SWEET SUCCESS We make a lot of cookies at our house during the holidays, and cut-outs are a family favorite. For picture-perfect treats, I use powdered sugar, instead of flour, to dust both the rolling pin and the cutters. The small amount of cornstarch in powdered sugar helps prevent sticking, and the sugar creates a…

access_time2 min.
in the now

HOLIDAY GIFT GUIDE From the editors of Cuisine at Home comes the perfect collection of gift ideas for all types of cooks. Whether shopping for the ice cream enthusiast, the salt-and-pepper lover, cast-iron junkie, or knife guru, there’s a unique and thoughtful gift for everyone on your list. WHYNTER ICE CREAM MAKER & YOGURT INCUBATOR If you know someone who loves making and experimenting with different flavors of ice cream, this is the machine they’ll want. Gone are the days of needing to pre-freeze a bowl. With a built in compressor you’ll churn batch after batch at a moment’s notice. Plus, since this machine stays reliably cold, ice cream freezes faster, meaning fewer ice crystals, resulting in a smoother, creamier product. And if that wasn’t enough, this machine incubates yogurt, too. So instead…

access_time6 min.
pupusas perfected

No need to jet off to Central America for this traditional Salvadoran favorite. Making these tasty treats at home is easier than you may think. Follow our simple step-by-step process and you’ll be feeling like a master pupusa maker in no time! PUPUSAS WERE ALL THE RAVE in the Test Kitchen. Some of us had never had a pupusa before, while others talked about standing in line to order them at a food truck or farmer’s market. Needless to say, we all eagerly awaited taste panel every time Robin made pupusas. And boy did she knock them out of the ballpark. With two oh-so-satisfying fillings to choose from, you’re going to have a hard time deciding which filling to start with. Better yet, double the dough recipe and give both fillings…

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