Cuisine at home March/April 2022

It’s hard to believe that Cuisine has been around for 26 years and that this is our 150th issue. As the years have continued, things change, yet they also stay the same. What used to take on so much meaning is seen in a different light, especially after the last couple of years. That’s a good thing — boiling one’s life down to what’s most important and meaningful, shedding the excess, unimportant aspects of life, is synonymous with the renewal of the season, I believe. And I realized recently, the thing that first drew me to food is what I still cherish most about it —the communal table. It’s where I show others how I feel about them — I make them a meal, set a beautiful table, and gather…

THE BUZZ | 150 ISSUES OF DELICIOUS RECIPES As this is our 150th issue, it got us reminiscing about our favorite recipes from over the years. With so many great dishes to choose from, it’s hard for us to narrow them down. And you? What are your favorites? Please share your picks with us on Facebook or Instagram by using #favcuisinerecipe, and don’t forget to tag us @cuisineathome. Our favorite: Cuisine Recipes I can’t pick a favorite — at different times I have different favorites. There are just TOO many recipes I love from my years at Cuisine (and some predate my tenure here) — many invoking wonderful memories. But two recipes I’ve tweaked and relied on (as a mash-up) for when I’ve entertained are Steak Panzanella (from Quick & Easy Italian) and…

MALT MANIA I recently made malted milk blondies, which required buying a container of malt powder. Not wanting it to go to waste, or make 10 more batches of brownies, I decided to experiment. In my next batch of cookies, I replaced 1/4 cup of the flour with malt powder. I did the same when making my double chocolate chip brownies. Both were delicious! My tip — try replacing 1/4– 1/2 cup flour with malt powder in your baked goods. KERSTIN DEVLIN VIRGINIA BEACH, VA WINNING TIMESAVERS IT’S IN THE BAG I tend to be a bit messy when I cook, so I came up with a way to protect my recipes. I slip my cookbook or magazine into a two gallon resealable storage bag — almost any book will fit. The added bonus is…

DREW’S FAVORITE LUXURY TEA You can taste it — the shining sun, flowers in bloom, and the hint of a summer breeze brushing your hair. La Rue 1680 founder Stephanie Sinclair, the Queen of Tea, brings her ethically sourced, organic La Rue 1680 loose leaf teas to market. With original, colorful, and aromatic blends like Citrus Mango Punch, Peach Paradise, Spring Berry Punch, even Island Breeze Pina Colada, there’s something for everyone. It even attracts the love of Drew Barrymore for one. larue1680.com HOT, COLD, OR ON THE ROCKS La Rue 1680 teas are nothing if not versatile. Replace high-calorie juices and soda with these familiar flavors in your cocktails or mocktails. TREAT YOURSELF Looks can be deceiving, but it’s hard to trick your taste buds. In fact, Ethel’s baked goods look great and are…

Or you could skip down a produce aisle to forage for your watercress. Small, dark green leaves on a short crisp stem, watercress is a mustard green of sorts, so it’s peppery, hinting at bitter. Watercress tops the super foods hierarchy, packing abundant vitamins C and A, is high in calcium, potassium, magnesium and iron, and has a boost of vitamin B6 to make you feel good. What you find at the store is likely hydroponically grown. Look for the dark green leaves; eschew yellow and wilty ones. This peppery leaf works well in salads and pureéd for soup or sauce, because fresh and simple is where it shines. Any recipe where you might use baby arugula or spinach is where watercress works well. Poached Eggs on Toast with watercress sauce profiles how…

Tonight we’re putting to use your stocked pantry items, freezer stash, and refrigerator goodies to make dinner. These three complete meals — Tortellini Primavera, Fried Quinoa, and Spring Veggie Soup — turn weeknight dining into flavorful masterpieces. And not only is cooking from the pantry good on the wallet, it also gets dinner on the table fast — win, win! TORTELLINI PRIMAVERA If you use a different pasta than the recipe calls for, make sure to adjust your cook time according to package directions. Makes 4 servings (8 cups) Total time: 30 minutes 2 pkg. California Blend frozen vegetables (16 oz. each)1 pkg. refrigerated cheese-filled tortellini (9 oz.)2 Tbsp. unsalted butter1 cup diced onions1 Tbsp. minced garlic2 Tbsp. all-purpose flour1/3 cup dry white wine1 cup low-sodium chicken broth1/2 cup heavy cream2 tsp. each Dijon and…