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Cuisine at homeCuisine at home

Cuisine at home

January/February 2020

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

1 min.
from the editor

Happy New Year! The holidays may be over, but we still have plenty of reasons to celebrate. First on the calendar is the Chinese New Year, which begins January 25th. Senior editor Haley Wilson created a feast to commemorate this annual event. From dumplings and spring rolls, to noodles, steamed whole fish, and sesame balls, this traditional menu is sure to bring good fortune and longevity to you. Next up is the Super Bowl on February 2nd. The only thing more important than the game on Super Bowl Sunday is the food. You’ll score big points with these party bites. Not only are these recipes crowd-pleasers, they’re actually healthyish. Of course, Valentine’s Day is February 14th, which means bring on the chocolate, and we did with the Dark & White Chocolate Cream…

1 min.
let’s get social

THE BUZZ | WHAT’S YOUR FAVORITE COMFORT FOOD TO MAKE IN THE WINTER? Winter is all about staying cozy and warm. From crafting and Netflixing to keeping warm by the fire and spending time with your loved ones, you’re likely spending more time inside than you do any other season. Hopefully, that gives you more time to get in the kitchen and get cooking, too! Our team shared some of their favorite comfort foods they love to cook when the weather turns cold and snowy. Let us know what your favorites are on Facebook or Instagram by using the hashtag #comfortfoodfaves, and don’t forget to tag us @cuisineathome. CUISINE’S NEWEST PUBLICATION: Feel Good Food This new book is chock-full of recipes for eating well-balanced meals, with a focus on healthy ingredients to keep…

1 min.
cuisine at home

EDITOR Kim Samuelson ......................... A big pot of spicy beans SENIOR EDITORS Pamela Killeen Haley J. Wilson ......................................... Biscuits & Gravy ASSISTANT EDITOR Madalyn Bendgen ................................................. Brownies DIGITAL EDITOR Amanda McFarlane ART DIRECTOR Teresa Laurenzo ......................... Slow Cooker Bolognese TEST KITCHEN MANAGER John Kirkpatrick SENIOR TEST KITCHEN ASSOCIATE Robin Stephens ................................ Beef Bourguignonne SENIOR PHOTOGRAPHER Chris Hennessey .......................... Sausage Corn Chowder CONTRIBUTING DESIGNER Brianna Greene SENIOR IMAGE SPECIALIST Allan Ruhnke PUBLISHER Steven M. Nordmeyer GROUP PRESIDENT Peter H. Miller ADVERTISING DIRECTOR JoAnn Martin ADVERTISING PRODUCTION COORDINATOR Kim Hoff PRESIDENT & CEO Andrew W. Clurman CHIEF FINANCIAL OFFICER & CHIEF OPERATING OFFICER Michael Henry VICE PRESIDENT, AUDIENCE DEVELOPMENT Tom Masterson VICE PRESIDENT, PRODUCTION & MANUFACTURING Barb Van Sickle VICE PRESIDENT OF PEOPLE & PLACES JoAnn Thomas AIM BOARD CHAIR Efrem Zimbalist III…

3 min.
tips from our readers

JUST WING IT Homemade chicken stock is great, but I don’t always have time to make it. For a quick version when making soup, I add chicken wings (at least six) to the pot with the veggies, aromatics, and water. Remove the wings after simmering about an hour — they’ll contribute flavor and body. Just stir in noodles and finishing touches for a fabulous soup. JOSHUA DUBIN NEW YORK, NY HANDY TIMESAVERS EGGCELLENT Using a ladle makes perfectly poached eggs. First, I coat the ladle with nonstick spray and add an egg. Then, I submerge the ladle into a pot of simmering water. Once the egg white sets, I release the egg into the water and cook it until the yolk is soft, 1–2 minutes. It sure beats dropping the egg into the water and…

2 min.
in the now

SAFFRON GOLD BAR Say goodbye to stained fingers — crushing saffron threads is a thing of the past. This Saffron Gold Bar is made with the company’s own Italian-grown saffron that’s been infused into ethically and sustainably sourced cocoa butter to form a gold bar that’s both beautiful and functional. Simply grate or shave the bar over risotto, pasta, popcorn, and vegetables, then wait for the shards to melt, revealing their beautiful yellow-gold color. Zafferanomatteobertoli.com MIRACLE-GRO TWELVE If you’ve ever wanted to grow your own fresh herbs or lettuces indoors, Miracle-Gro Twelve makes it simple. There’s space to start four different types of seeds, or plants. This hydroponic growing system features a light that turns on/off on its own. It holds up to 2 gallons of water that circulates to the roots of the…

10 min.
new year's feast

Those foods all have different meanings and are said to collectively bring family reunion, wealth, good fortune, prosperity, long life, and happiness, to name a few. And this menu is just a sampling of what is traditionally served. Dumplings are probably the most popular food consumed during the celebration, and our recipe for Pork Dumplings, page 14, can be cooked three different ways — steamed, pan-fried, or boiled — depending on your preference. You'll also find another favorite — fried spring rolls with chicken, plus, stir-fried noodles with shiitakes, and a (very traditional) whole steamed fish. And to round out the menu, there's something a little sweet. If you've never had sesame balls before, you're in for a treat. They're crisp and chewy all at once with a sweetened red bean…