Cuisine at home

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.

FROM THE EDITOR

LET’S GET SOCIAL

CUISINE AT HOME

TIPS FROM OUR READERS

IN THE NOW • WHAT’S HAPPENING IN FOOD

THE ARTFUL ARTICHOKE • Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook.

PREPARING ARTICHOKES

SIMPLE SPRING MENUS • Spring in our Test Kitchen means using fresh and flavorful ingredients. And these menus make the transition from winter to spring as tasty as possible.

BISCUIT BONANZA

LIGHT, FLAKY, AND TALL • are all hallmarks of a well-made biscuit. To achieve biscuit greatness, use the tips, right, to set you on the path to success.

SPRING MEALS FOR TWO • No need to fret over what side dishes to serve with these dinners. This lineup includes three all-in-one meals to make for quick dining any night of the week.

One Good • Separate fact from fiction when it comes to eggs’ health, nutrition, and sustainability in this excerpt from A Radically Practical Guide to Conscious Eating.

the eggs-istential facts

egg label guide

THE DAILY GRIND • A GOOD COFFEE GRINDER IS INARGUABLY ONE OF THE PILLARS OF A REALLY GOOD CUP OF COFFEE. BUT WITH SO MANY GRINDERS ON THE MARKET YOU MIGHT BE OVERWHELMED BY WHICH ONE TO CHOOSE.

EASTER FEAST • Creamy crab-topped salmon like this is so indulgent and rich that it’s not hyperbole to exclaim, “Shut the front door!” And the rest of the menu is no slouch either!

CAST-IRON CRAZE • Dust off your cast-iron cookware that’s been forgotten, give it a good seasoning, then get cooking. You won’t want to miss out on these delectable recipes.

Around the WORLD of MERINGUES • While all meringues are featherweight and ethereal, they’re not all created equally. Originating from different European traditions, we’re exploring the similarities and differences of all three types.

Whip it good • A few facts and best practices for meringue success.

CLAM UP • There’s no need to travel to the Pacific Northwest to enjoy some enticing seafood. Naomi Tomky, author of The Pacific Northwest Seafood Cookbook, shows us how to recreate the regions flavor no matter where you live.

HOW TO STORE CLAMS

SEASONALLY SWEET • A crisp, buttery crust filled with two of our favorite seasonal ingredients — rhubarb and strawberries — has us lovin’ on spring flavors.

RECIPE FROM JAMES BAGGETT DES MOINES, IA

A CUP OF JOE • It’s hard to turn down fresh brew from a coffee shop when the aromas and flavors are always top notch. Enjoy coffee shop-worthy Joe in the comfort of your own home with these tips from our Test Kitchen.

GO FOR THE PERFECT BREW

COFFEE COFFEE BUZZ BUZZ • There’s more than one way to get a jolt from the beans that brew your usual cup of Joe. Check out these four buzz-worthy recipes that use coffee beans to their fullest potential.

Spring Pastas • Pasta and spring veggies are meant to be enjoyed together. And these four pasta dishes have bursts of fresh flavor in every bite. You’ll be thankful warmer weather has arrived!

ASK THE EDITORS

DID YOU KNOW…

Down Under Desserts • While the British have their baking show, we discovered that Australia has some of the best desserts on the planet! Once you try these two light-as-air sweet confections, you’ll be transformed to another culinary baking culture.