Cuisine at home May/June 2019

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…

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…

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…

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…

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…

A great thing about container gardens is they can be kept outside in the summer, then brought in when the weather turns cold. But better than that, they’re so easy — just fill a container with herbs from a nursery (still in their pots!) and you’re done. No soil required! Here’s what to do. First, pick a container based on how many herbs you want to tend. Test its size by placing the pots right inside, spacing them a couple inches apart. Be sure the container can stand up to weather, yet looks nice in your kitchen. Then, for proper drainage (critical for healthy herbs), spread 2–3 inches of small aquarium rocks or decorative stones in the bottom of the container. Now “plant” the herbs, while still in their plastic…