Cuisine at home

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 solidi

Fermenting cabbage to make sauerkraut uses a process called “dry salting,” which basically allows the cabbage to create its own brine. Shredding and salting the cabbage expedites and encourages the key fermenting lactic-acid bacteria. The saline envi

WHEN IT COMES TO GRILLING OUT, brats are often on the menu. And with more and more people looking to get back to the basics, making your own brats really isn’t a stretch. Plus, when you make them yourself, you know exactly what’s going into them, and

Whether you use an attachment for your KitchenAid, or a free standing grinder, you’ll need a 1/4-inch plate to grind the meat and fat. Whether you use a free standing sausage stuffer, or an attachment for your KitchenAid, you’ll need a3/4-inch stuff

WHILE A TRIP TO PORTUGAL might not be feasible, enjoying its food is. Because of where it’s located, Portuguese cuisine is an exciting blend of Mediterranean and African influences. As popular as ketchup is in the U.S., piri piri sauce is Portugal’s

PEACHES ARE A “STONE” FRUIT, which means they have a pit, or “stone,” in the center. They fall into one of two categories: clingstone and freestone. Clingstones are known for their firm flesh that stubbornly clings to the stone, making it hard to se

YOU MAY HAVE heard that we’re adding Reader Recipes to our magazine. After years of readers sending us their recipes, we’re finally listening. And not knowing what we were getting ourselves into, it has actually turned out to be a lot of fun. We chos