Cuisine at home July/August 2019

I have mixed emotions about Los Angeles, but my son lives there and my husband and I recently visited him. My expectations were low — bumper-to-bumper traffic, long wait times at restaurants, unfriendly people, etc. But this trip was different. My son has lived there long enough to know how to avoid the traffic, we met some really nice people, and we ate great food without the long waits. One meal that’s really stuck with me was from a restaurant called Mh Zh [Ma Zay]. It’s a vegetable-based Israeli-Mediterranean restaurant with outdoor seating that’s literally situated inches from the street. The wait staff was extremely cordial, the menu was handwritten on a paper sack, and the food was simple and utterly delicious. It’s a testament to the fact that simple is…

THE FOODS & MEMORIES OF SUMMER Summer is a time when we all seem to wax poetic of days gone by, and foods and food memories of childhood summers seem as real today as they did then. Maybe it’s because we think of those days as carefree living and the foods only enhanced and solidified those memories into our souls. While the experiences surrounding those food memories differ, it’s funny how many of our favorite summer foods are similar — ice cream, tomatoes, corn — you get the picture. I guess we all had Norman Rockwell youths?! This issue, we’re sharing some of our favorite summer foods and food memories, and we’d love it if you’d share yours. Jump over to Facebook or Instagram using the hashtag #summerlovin, and don’t forget…

MESS-FREE MELON We love eating watermelon every summer. To prevent the sticky juices from getting all over the kitchen, I slice the melon on a lipped tray. Then I pour the juice into the sink, and arrange the melon on the same tray for serving. ELIZABETH SHER MONROE TWP, NJ AVOCADO TIPS QUICK PEEL After cutting and removing the pit from an avocado, I’ve found a grapefruit knife makes quick work of removing the flesh from the skin. The curved blade easily slides along the skin, making removal a breeze. CAROLINE PARSLEY PUEBLO, CO STAY FRESH Keeping leftover avocados fresh has been a problem, but not anymore. To keep cut avocados from browning, I seal them in a container with a cut onion. Avocados stay fresher longer, and they don’t taste like onion! KIKI GONGLEWSKI ALBUQUERQUE, NM STAIN BE GONE Preparing…

MOINK MEATS Boxed meal kits are all the rage right now, but why not have a box of assorted meats (raised without antibiotics, growth hormones, pesticides, or GMO grains) delivered to your doorstep? With a network of about 100 small farms across the country, Adam and Lucinda, the husband and wife duo behind Moink, hope to become the go-to source for humanely-raised and ethically sourced meats. Boxes are shipped monthly and are fully customizable. We sampled bone-in rib-eye, flank steak, uncured bacon, pork chops, beef shoulder roast, culotte steak, and salmon in the Test Kitchen. These cuts were truly a hit. The meats are super flavorful — there was always a race to see who could get that last bite! Suffice it to say, none of it went to waste! Moinkbox.com WOODEN GRILLING WRAPS Do you…

fresh plates Easy-going gatherings are inherently a summer thing — a time when small plates and a sipper are all you need. And this collection of morsels centered around fruits and veggies couldn’t be more welcome. Roasted Pepper Roll-Ups are perfectly tender and creamy, and the Melon & Smoky Speck Bites give a whole new meaning to sweet and smoky. The Beet Hummus is so velvety good and the perfect vehicle for your favorite vegetable dipper. And the Cucumber-Watermelon-Feta Stacks are especially refreshing. Plus, you can pretty much prep all of these apps in advance. Whether you make one or all of these recipes, hopefully they help you enjoy the season. ROASTED PEPPER ROLL-UPS Makes 12 servings (12 roll-ups) Total time: 45 minutes CHAR: 4 large bell peppers COMBINE: 4 oz. goat cheese or cream cheese2 Tbsp. buttermilk1…

Stuffed chicken breasts sound like a fancy concept, but they’re actually easy to make — and no matter what, they’re bound to look impressive. For this recipe, there’s no need to pound or roll the chicken breasts. Simply make sure to use a sharp knife to cut pockets in the breasts, then line them with prosciutto to help reinforce the chicken so it doesn’t tear before adding the filling. Italian Stuffed Chicken When cutting pockets in the chicken, use small motions, moving just the knife tip for a wide pocket with a small opening that won’t leak filling. Makes 4 servings Total time: 30 minutes SLICE: 4 boneless, skinless chicken breasts (6–8 oz. each)Salt and black pepper COMBINE: 1 pkg. frozen chopped spinach (10 oz.), thawed, drained, and squeezed dry1/3 cup chopped oil-packed sun-dried tomatoes1 shallot, minced1/2…