Cuisine at home September/October 2020

Usually it's intentional, but sometimes, once all is said and done, it seems to be happenstance that our issues end up with an overarching theme. This one undoubtedly is the Comfort Food Issue — there couldn't be a more perfect time for it. Not just because it's fall, but the entire year has beckoned our deepest desires be soothed with those foods that conjure warmth and make us feel better — dare we say safe and secure? Casseroles, hearty fare for two, and slow cooker meals are all present and accounted for. But one of our favorite articles is the Class on how to make homemade pasta. We even coerced our Art Director, Teresa, into the kitchen to share her Nonna's method for making cavatelli — we know you'll love…

THE BUZZ WHAT’S YOUR FAVORITE CHILDHOOD TREAT? Food has the ability to teach us about new ingredients, techniques, and cultures, as well as to transport us, while evoking sense memories that bring us back to a different place and time. Along those lines, we recreated some classic childhood treats for this issue — pop tarts, graham crackers, and animal cookies — but each of us has our own childhood favorite. Chris washed his Butterfingers down with Mountain Dew before Bart Simpson made it a thing. Maddy treasured real Oreos, since the generic version was usually in the pantry. And Amanda once chipped her tooth in half from sticky caramel apple suckers (her parents were NOT happy). Let us know what your favorites are on Facebook or Instagram by using the hashtag #childhoodfoodfaves…

SAVED BY THE SHELL We love to eat Oysters Rockefeller, but don't enjoy spending time opening the oysters. Over the years I've collected oyster shells, cleaned them well, and stored them in the freezer. When I'm craving this dish, I buy a pint of shucked oysters, drop one in each shell, top oysters with the spinach mixture and Parmesan, and they're ready to bake. After eating I wash the shells, boil them, then place them back in the freezer until the next time. GAIL THOMAS WHITE HALL, MD HANDY TIMESAVERS WE SPEAR BY IT We use our toaster for everything from bread to bagels to buns. Removing these items from the toaster can be problematic, especially the smaller ones. I found wooden skewers work best to remove anything from the toaster. Simply insert the skewer…

TAKE AND BAKE Wood-fired pizza is typically only available at restaurants, but now you can get that same great flavor at home with the portable Ooni Karu Pizza Oven. Weighing in at just 26.5 lb. this pizza oven is easy to take wherever you want to go. The stainless steel body is ceramic fiber-insulated with a heavy baking stone inside and a patented flame keeper for maximum heat retention. The custom-designed fuel tray maximizes air flow, allowing this hard wood and charcoal powered oven to heat up to over 900-degrees in 15 minutes, ensuring pizza success in just about 60 seconds. Another cool feature about the Karu — it’s gas compatible. Head to their website for the attachment. And while you’re there, spring for one of their pizza peels (which fit…

BLOOMIN’ CABBAGE WEDGES Thanks to the flavorful breading, this recipe is delicious on it’s own but you can also serve it with your favorite dipper. (No surprise, Haley enjoyed dipping in mayonnaise.) Makes 8 servings Total time: 1 hour WHISK: 1½ cups quick-mixing flour (such as Wondra) or all-purpose flour1½ cups cornstarch2 Tbsp. kosher salt2 Tbsp. granulated garlic2 Tbsp. ground cumin2 Tbsp. smoked paprika or chili powder1 Tbsp. dried thyme2 tsp. dried oregano2 tsp. cayenne pepper2 cups whole milk2 eggs DREDGE: 1 small green cabbage, outer leaves removed, cut into8 wedges (with core intact) HEAT: Canola oilSalt and grated Parmesan to taste Whisk together flour, cornstarch, 2 Tbsp. salt, garlic, cumin, paprika, thyme, oregano, and cayenne in a bowl. Whisk together milk and egg in a second bowl. Dredge cabbage wedges in flour mixture; shake off excess. Dip into milk…

CASSEROLES have a bit of a reputation — they’re often made with canned condensed soups making them heavy, sodium-bombs. But not so with these three casseroles. We took three classic dishes that we know and love and made them with fresh components — an instant upgrade. First there’s the Bacon Cheeseburger Casserole. It has the same great bacon cheeseburger flavor you’re used to, but we ditched the bun for elbow macaroni. You won’t be the slightest bit disappointed, especially when you blend up the Mocha Malt to go along with it. Next up is a casserole based on Chicken Cordon Bleu. This typically fried chicken dish transforms into a hearty casserole — chicken, ham, and Gruyere, plus a cream sauce that’s to-die-for. But don’t skip the side salad. The Crispy Romaine…