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Cuisine at homeCuisine at home

Cuisine at home

September/October 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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$24
6 Issues

IN THIS ISSUE

access_time1 min.
from the editor

I’m not sure how it happened, but we let another perfectly wonderful summer slip away. Most of the farmers’ markets will be closing soon and going with them will be the abundance of fresh fruits and vegetables. If you’re wanting to squirrel away some of the season, check out our canning story starting on page 56. Maddy walks you through the art of water bath canning so that you can keep a bit of summer around through the winter. And now with fall in the air, our senses are on overdrive. The tastes and smells this time of year are all about robust stews, hearty soups, satisfying casseroles, and the enticing aromas of baked goods. Maybe our senses are heightened a bit as the temperatures drop and the windows close, concentrating…

access_time1 min.
let’s get social

THE BUZZ | WHAT’S ON YOUR FALL BUCKET LIST THIS YEAR? Apple picking, pumpkin everything, bonfires, football games, falling leaves, crisp air — these are some of the obvious signs that fall is here. Our team shared some of their fall bucket list ideas they hope to check off this year. There’s a lot more fall fun to be had, and we’d love to hear what you’ll be doing this season. Jump over to Facebook or Instagram using the hashtag #fallbucketlist, and don’t forget to tag us @cuisineathome. CUISINE SPOTLIGHT “I’m committed to supporting people in living happy, healthy, and eco-friendly lives.”YOLI OUIYA Nationally recognized as the “Queen of Green” by Black Enterprise Magazine, Yoli Ouiya is a green/healthy living expert and a force in the global sustainability and wellness sectors. She founded yolisgreenliving.com,…

access_time1 min.
cuisine at home

EDITOR Kim Samuelson SENIOR EDITORS Pamela Killeen Haley J. Wilson ASSISTANT EDITOR Madalyn Bendgen DIGITAL EDITOR Amanda McFarlane ASSISTANT ART DIRECTOR Teresa Laurenzo TEST KITCHEN MANAGER John Kirkpatrick SENIOR TEST KITCHEN ASSOCIATE Robin Zimmerman SENIOR PHOTOGRAPHERS Chris Hennessey Jack Coyier CONTRIBUTING DESIGNER Brianna Greene SENIOR IMAGE SPECIALIST Allan Ruhnke PUBLISHER Steven M. Nordmeyer GROUP PRESIDENT Peter H. Miller ADVERTISING DIRECTOR JoAnn Martin PRESIDENT & CEO Andrew W. Clurman CHIEF FINANCIAL OFFICER & CHIEF OPERATING OFFICER Michael Henry CHIEF INNOVATION OFFICER & GROUP PRESIDENT, ACTIVE LIVING GROUP Jonathan Dorn VICE PRESIDENT, AUDIENCE DEVELOPMENT Tom Masterson VICE PRESIDENT OF PEOPLE & PLACES JoAnn Thomas AIM BOARD CHAIR Efrem Zimbalist III…

access_time3 min.
tips from our readers

HERE’S THE SCOOP When making muffins or cupcakes I use an ice cream scoop to fill the cups, but the batter is sticky and doesn’t always come out. I’ve found that wetting the scoop in water between dips makes a world of difference. No more trouble with sticky batter. JUDITH DROBNICK EVELETH, MN HANDY TIMESAVERS MAYO MADNESS I love BLTs, and at the age of 79, I’ve finally mastered making them. I mix mayo with shredded lettuce, then spread it on both pieces of toast. Next, I pile thinly sliced tomatoes and bacon in the middle. The result — the perfect ratio of mayo, lettuce, tomatoes, and bacon. STEVEN PETERS BONITA SPRINGS, FL LEFTOVER NO MORE Leftover french fries usually aren’t very tasty. Instead of throwing them away, I make hash browns with them. I fry onions in…

access_time2 min.
in the now what’s happening in food

ECO-FRIENDLY LUNCH If you’re looking for a way to cut back on the number of single-use plastics in your life, the lunch boxes and containers created by Sandra Ann Harris are top notch. Made from stainless steel (never plastic), these containers are dishwasher safe and beautiful. (They were modeled after traditional Indian lunch boxes, called tiffins.) Not only can you pack plenty of food into them, the smaller containers with silicone lids are watertight, making them perfect for salad dressings or dips. Ecolunchboxes.com TASTY IN TEXAS When Robin, our Senior Test Kitchen Associate, went down to Fredericksburg, TX, for a press trip, she surprised us by bringing back a sampling of sauces and preserves by Fischer & Wieser. Typically these types of products are a dime-a-dozen, but when we sat down to sample…

access_time3 min.
mussel madness

more about mussels Mussels are alive when you buy them, so how you store and prepare them for cooking (see steps, above) is important. But it’s all simple stuff, and once you know what to do, you’ll want to incorporate these bivalve mollusks into your repertoire, often. They (especially farmed mussels) are one of the most sustainable seafoods you can buy. Mussels, which are low in fat and high in protein, are also an excellent source of vitamin B12, which keeps nerve and blood cells healthy. They deliver a good amount of iron, too, which is a key component of hemoglobin, the protein in red blood cells that moves oxygen throughout one’s body. Red Curry Mussels with coconut rice Makes 6 servings Total time: 45 minutes FOR THE RICE, HEAT: 11/3 cups water1 can coconut…

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