Cuisine at home

As you know, we release our magazine well before the date on the cover, so as I'm writing this, things in the world still seem off-kilter. However, I don't think it's going out on a limb to say that never before have we all wanted to turn the page on

I've always had trouble cutting cheesecake because it clings to the knife. The last time I made one I wondered — dental floss works great for slicing cinnamon roll dough; maybe it would work for cheesecake? It does! Just lay the floss across the chee

The Coffee Cherry Company is turning what used to be a by-product into a resource. Coffee beans are the seeds inside the red or purple fruit often referred to as a cherry. And coffee cherries are the pulped skins of the seeds that are collected after

WINTER IS CITRUS SEASON. And, this year we’re showcasing the ruby of the citrus group — grapefruit. Grapefruit may not look like grapes, but they’re similar in how they grow, on trees in clusters, which aided in how they got their name. This superfru

LONG AGO, PREPARING SUPPER and trying to cook a “balanced” diet for the family, typically fell to the wife. Mentally and physically it was as though she was that circus clown keeping so many plates spinning atop thin dowels. Now, instead of making ba

If you’re like us, we aren’t strict on diets, but we do try to eat a little better when we can. So we’re not going to stop snacking, and neither should you. Simply replace the store-bought treats with these nutrish-ish options, and you won’t feel so

No need to peel the squash. The skin is edible and softens during roasting. Makes 2 servings (6 cups) Total time: 1 hour 1 lb. delicata squash, halved lengthwise, seeded, and cut into1/2-inch-thick slices12 oz. green cabbage, cored and cut into 1-

Numerous varieties of beets are available, like Bull’s Blood (red), Burpee’s Golden (yellow), and Chioggia (red and white striped). No matter the color you choose, they can all be similarly prepared. Any variety works in this recipe. ■

NO MATTER WHAT “DIET” YOU FOLLOW, too much of a good thing is too much — everything you eat and drink matters. And while we focus on creating easy-to-follow recipes that taste great, we often strive for recipes that are good for you, too. But when it

TRUE NEW YORK BAGELS ARE THINGS OF BEAUTY. Boiled then baked, they’re dense but not too dense, with glossy, crackly crusts and soft insides. But NYC isn’t the only place to get decent bagels — they’re one of the simplest breads to make at home. The s

Chocolate is made from cocoa beans. The beans, which contain fat (cocoa butter) and solids, are fermented, roasted, hulled, then ground to make the purest form of chocolate — chocolate liquor. The name is confusing because it’s neither liquid nor con

WHEN YOU THINK OF HEALTHY, does freezer food come to mind? OK, maybe not, but The 30-Minute Cooking From Frozen Cookbook might change your mind. Carole Jones makes getting a healthy and delicious dinner on the table in 30 minutes a breeze, and it all

WITH MORE THAN 100 quick and easy recipes, The 30-Minute Cooking From Frozen Cookbook gets dinner on your table in no time at all. Often the freezer section is grazed for quick premade meals, but it’s actually filled with a lot more hidden gems than

It’s the United States, Liberia, and Myanmar against the world when it comes to kitchen weights and measures. The idea was brought into stark relief when Cuisine ran a pizza dough recipe from the book Food + Fire that used metric measures. Man, did w

FEATURES | • Range from .1 oz./3 g. to a massive 33 lb./15 kg. • Five units of measurement • Landscape orientation, display on the right. PROS | • Precision sensors and high-performance CPU for accuracy • 2-minute auto-off allows for multiple measur

WHAT’S A BEIGNET? A beignet [ben-YAY] is a thin square of yeast dough that’s deep-fried for a short time at a high temperature. Yes, it’s every bit as good as it sounds, and it’s just as easy to whip up. You might be asking, “What’s so great about be

Rolling the dough thin keeps the inside from being cakey, while rolling the dough evenly helps creates an even puff as you fry. Lightly run your hands over the dough for uneven spots. If you find any variations, simply roll those areas again. Relaxi

NOT READY TO COMMIT TO DRY JANUARY? How about you try lowering your alcohol consumption another way? Simply swapping out the higher-proof liquors in cocktails with low-proof liqueurs is a great way to start. And, unless you have a few too many, you g

LOOKING FOR OAT RECIPES? See pages 66–69. And go to cuisineathome.com for recipes like Oatmeal Cake with brown butter icing, above, and more. All oats start as the whole oat grain — a groat. And all oats that we eat — no matter how unprocessed — have

OATS ARE ONE OF THOSE INGREDIENTS we probably take for granted and don’t really give much thought to. And if you only think of oats as your morning bowl of gruel, these recipes will certainly cause you to think again. You’ll have newfound respect for

A twist on the classic sandwich features pasta, spinach, and quick-cooking shrimp and gets dinner on the table fast. Makes 4 servings (7 cups) Total time: 30 minutes 6 oz. penne pasta 6 strips thick-sliced bacon, diced 1 lb. medium shrimp, peeled

Maureen Colman, Pennington, NJ Bar chocolate is the most stable kind of chocolate, but as a general rule, the shelf life of most bar milk chocolate is about one year, dark chocolate is about two years, and white chocolate is 4–9 months. Because cho

IS IT TOO GOOD TO BE TRUE? Ice cream, cake, and meringue wrapped up in one dessert and baked in the oven; how can this be? Here we break down this scientific wonder of a dessert, and hopefully convince you to try your hand at it. This delectable dess