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Food & Wine
Cuisine at home

Cuisine at home May/June 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

1 min.
from the editor

May is a big month in my world — my youngest child, Tess, is graduating from law school and I’m so proud of her. She might’ve had her doubts when she began if she’d even reach this point, but I never questioned it. Of course that means I’m planning a party. Lucky for me though, there are several articles in this issue that I’m turning to for inspiration. Maggie Battista’s salads make a lovely spread —they’re fresh, easy to make, and good for you. There’s also an Italian-themed appetizer menu. Or, if you’re hosting a brunch, check out the Belgian waffles with tasty toppers. And by the way, congratulations to all you graduates out there. I’m also excited to announce some new things happening at Cuisine. First, our experienced staff is…

2 min.
let’s get social

OUR FOOD OBSESSIONS We might not be the norm when it comes to being fixated on certain kinds of foods. After all, we’re recipe developers, food editors, food stylists, culinary school grads, culinary scientists, and former restaurateurs, so when we’re food obsessed, it sort of takes over (can you say tunnel vision?!). But we also like lots of different foods and even we were surprised by a few of these infatuations. We thought it would be fun to share our obsessions with you (and wonder if you can match the obsession to the staff member without reading the blurbs?). We had fun doing that. If you want to share your guesses, or what your obsessions are, jump over to Facebook or Instagram using the hashtag #imfoodobsessed, and don’t forget to tag…

1 min.
cuisine at home

EDITOR Kim Samuelson SENIOR EDITORS Pamela Killeen Haley J. Wilson ASSISTANT EDITOR Madalyn Bendgen ASSISTANT ART DIRECTOR Teresa Laurenzo TEST KITCHEN MANAGER John Kirkpatrick SENIOR TEST KITCHEN ASSOCIATE Robin Zimmerman SENIOR PHOTOGRAPHER Chris Hennessey CONTRIBUTING DESIGNER Brianna Greene SENIOR IMAGE SPECIALIST Allan Ruhnke PUBLISHER Steven M. Nordmeyer PRESIDENT, GENERAL MANAGER Peter H. Miller ADVERTISING DIRECTOR EAST JoAnn Martin ADVERTISING DIRECTOR WEST Al Crolius 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…

3 min.
tips from our readers

CLEAN & FRESH To clean and freshen my wooden and plastic cutting boards, I turn to lemons and salt. First, I sprinkle coarse salt on the board. Then, using half a lemon, I scour the surface of the board, squeezing some of the juice while scrubbing. I let it sit for a few minutes, then rinse it off, leaving my board smelling fresh as a daisy. MONA SHAH CATONSVILLE, MD HANDY TIMESAVERS MEATBALL MADNESS Meatballs, large or small, are a family favorite at our house. For a quick and easy way to flavor them, I turn to Italian seasoning. After rolling ground beef into balls, I toss them in the seasoning, until they’re well coated, then, into the oven they go at 350° until baked through. MRS. S. HYTER LAMBERTVILLE, MI HOT IN A HURRY I used to…

2 min.
in the now

BLACKWATER MUSTARDS Mustard is a favorite in our Test Kitchen, so we couldn’t wait to get our hands on a few of Steve Cybulski’s hand-made batches. There are 20 varieties, made in small batches right from his home. With offerings from mild to hot, in more flavors than you can fathom, there’s a mustard here for everyone. Of the twelve varieties we sampled, there wasn’t one we disliked. But a few, like Cranberry, Dill Pickle, and Chocolate Stout stood out as favorites. Blackwater mustards are a home run. Blackwatermustardco.com BARR HILL ARTISANAL LIQUORS Barr Hill broke the mold with their “landcrafted” approach to spirits production. Raw northern honey is the backbone of every bottle they produce. From the seed of each ingredient, to their finished product, Barr Hill works with local farmers and…

5 min.
all about herbs

We know we say it a lot — fresh herbs really add to the flavor of a dish. Choosing among them can be overwhelming, though. To clear up any confusion, here’s the lowdown on six basic herbs you should use when cooking. Surprisingly, the most common cooking herbs come from just two plant families: mint and parsley. And of the herbs we’re focusing on, chives are the only black sheep — they’re in the allium (onion) family. In terms of flavor, you can classify herbs into three categories: pungent, mild, and sweet. When choosing one for cooking, select the herb that complements the dish you’re making without overpowering other ingredients. If it’s one of the “pungent” herbs, use a light touch when adding it to a dish. And to make sure…