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.

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Cuisine at home

TIPS FROM OUR READERS

IN THE NOW WHAT’S HAPPENING IN FOOD

POWER BOWLS • Power bowls are a great way to get your nutrition all in one place. Composed of proteins, grains, fruits, and vegetables, they’re a springboard for ideas, and a chance to let your imagination run wild.

PRODUCE 411

BELLY OF THE BEAST • Three thrilling steak menus with massive flavor are surprisingly tender and plenty economical. Taming these “overlooked” cuts is easy glory for the griller.

FAIR FOOD • If hot weather and big crowds aren’t your jam, don’t sweat it. We’re bringing the best part of the fair, the food, to you. But, fair food isn’t diet food, so go ahead and bask in all its caloric glory.

SIZZLING SUMMER OF SEAFOOD • Summer just got a whole lot more exciting with these two fish menus. There’s an all-American salad topped with trout and an island-inspired yellowtail jack. They’re as flavor-forward as they sound.

YOU DON’T KNOW BEANS • The truth about legumes

BEANS AND LEGUMES: What’s the Difference?

Bean Friendly • If beans don’t agree with you, or you just can’t or won’t eat them, consider including these important supplements in your diet (after checking with your doctor):

THE KING OF MEATS • Curing bacon at home is absolutely achievable and it’s a badge of honor you can wear proudly. Just imagine how impressed your guests will be when they realize the bacon you’re serving was made by you. Keep reading to learn how to turn a simple pork belly into the most satisfying meat around — bacon.

How to make HOMEMADE BACON

good to know BACON INFO

SMALL BITES WITH BIG FLAVORS • SKIP COMMUNAL DIPS AND PASTA SALADS IN FAVOR OF THESE BITE-SIZED APPETIZERS. THEY’RE SO GOOD, YOU’LL BE TEMPTED TO SNATCH ONE RIGHT OFF THE GRILL.

CHERRY CHUTNEY

PIZZA ON DECK • Kalamazoo Outdoor Gourmet knows how to create some tasty pizzas on the grill. The Food + Fire cookbook has pizzas for every meal — breakfast, lunch, dinner, or dessert. The hard part is deciding which one to make first.

WORKING WITH THE DOUGH

PIZZA ASSEMBLY

WARES CUISINE REVIEWS • BBQ TOOL KITS HERE’S A BRIEF RUN DOWN OF SOME TOP-RATED BBQ TOOL SETS — THE GOOD, THE NOT SO BAD, AND THE FUNNY.

GRILLING BASICS • It’s time to fire up the grill and start utilizing our outdoor kitchens. Here are some basic grilling techniques to follow, no matter the type of grill you’re using.

TOOLS TO USE

FIRE AWAY • Grilling is fundamentally using a fire to cook food. That it seems primitive is part of the fun...as long as you keep your eye on the prize: preparing a juicy, tender, delicious feast.

5 (not too) Hard Drinks • Hard water isn’t a plumbing problem. Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails.

ALL ABOUT CUCUMBERS • Cucumbers are believed to have originated in India thousands of years ago, and they’re one of Americas most popular garden-grown “vegetables.” Although, technically, they’re not a vegetable, they’re a fruit. Read on to learn all about versatile and refreshing cucumbers.

CUCUMBERS GALORE

GRILLING RUBS • While sauces tend to take center stage, rubs and pastes up your flavor game.

GRILLING SAUCES • No matter what your grilling...