Cuisine at home September/October 2021

It seems as each new season rolls around, I think, "This is my favorite food season." Well, they can't all be favorites ... can they?! I long for the first spring veggies at the start of that season, I'm all in for garden-fresh meals and grilling as summer gets into swing, and the holidays and winter pull in all the traditional favorites that invoke so many food memories, I'm on overload. But to me, fall is all about comfort. As the days and nights start to get cooler, I look forward to big pots of soup, ooey-gooey cheesy goodness in many forms, and pumpkin and apple desserts — as I share in our Let's Get Social page, right, I'm an equal opportunity gal when it comes to those autumnal flavors.…

THE BUZZ | ARE YOU TEAM APPLE OR TEAM PUMPKIN? Fall is here, which means the annual debate has started on which seasonal ingredient is better — apple or pumpkin. It got us thinking, are you all in for everything apple or can't get enough of anything pumpkin? Share which team you're on with us on Facebook or Instagram by using #teamapple or #teampumpkin and don't forget to tag us @cuisineathome. Our thoughts on apple & pumpkin I always loved having an apple as a snack when I was a kid, and still do! The fresh bursts of flavor along with a satisfying crunch when you bite into one, it's an easy go-to treat of mine. And when you dip it in peanut butter, best snack ever ... it still may be a…

HASH IT UP! Cottage pie, the meaty casserole topped with mashed potatoes, has long been a family favorite. It's delicious, but it can be a bit involved to make. To save time and effort, I now swap out mashed potatoes with frozen hash browns. They're easy — just open the bag and pour on top of the casserole. For added flavor, I sometimes mix shredded Parmesan or mozzarella into the hash browns before spreading over the top of the dish. The hash browns have now become my go-to topping! DONALD WARNER NILES, IL WINNING TIMESAVERS SUGARCOAT IT One of our favorite grilling recipes calls for lightly coating pork with brown sugar. Recently, in an effort to avoid spreading lumpy brown sugar on oiled meat, I grabbed a small strainer and the pestle from a mortar…

GOT VEGETAL LATTE? We’re excited to introduce you to the Italian plant-based milks that have landed here in the states! Koita is a creamy, shelf-stable milk line that’s produced and packed in Italy. The Soy for Coffee was even designed by four Italian baristas and is great for frothing. And Organic Almond-Coconut is new to the lineup. It’s the latest flavor being introduced to the U.S. and to the 10 other countries that already love the brand. + There are so many great flavors showcased with Koita plant-based milk, including Organic Almond, Oat, Organic Coconut, Organic Almond-Coconut, Soy, and Soy for Coffee. All of them are non-dairy, vegan, non-GMO, and carrageenan free. Go to koita.com for information. SMART BANDAGES Unlike babies and toddlers, DrySee bandages tell you when they need changing. They have patented…

HOW DO YOU LIKE THEM TOMATOES? Red, orange, brown-black, purple-red, teeny-weeny, gigantic globes, creased, or smooth? Of all the heritage plant and animal products, heirloom tomatoes are easily the most common. The popularity of these tomatoes is a reaction to the perfect-looking, but bland, shippable tomatoes that fill grocery store bunkers. Heirloom tomatoes have more flavor and texture, but shorter shelf lives — these three recipes profile their attributes. But, the key to revealing the flavor of these gems is minimal cooking. To that end, we’re dishing up a raw salad, barely roasted succotash-stuffed tomatoes, and hardly broiled cheesy tomatoes. HEIRLOOM CHERRY TOMATO SALAD WITH CLASSIC HUMMUS Small tomatoes are snapshots of their bigger cousins, and are a good way to learn about them in a single bite, be they acidic, sweet, or…

Few things invoke the feeling of comfort like a warm bowl of soup does. And with this lineup of three pots of goodness you’ll think you’ve struck culinary gold. A riff on tomato soup and grilled cheese, this puréed Roasted Red Pepper Soup with cheesy toast (à la French onion soup) is creamy and fulfilling without any milk or cream. Although, the cheesy toast might arguably be the best part. And for a soup that will have you coming back for more, meet the Italian Sausage Bread Soup with Egg. It’s like a cross between Italian sausage soup and Italian egg drop soup with toasty croutons. Need we say more?! Not to be overlooked, the Lentil Soup with Burrata & Basil is oh-so-hearty. The burrata adds a creamy element as it melts into…