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

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CUISINE AT HOME

TIPS FROM OUR READERS

IN THE NOW • WHAT’S HAPPENING IN FOOD

greens WITH ENVY • Surprisingly, many greens are in peak season through much of the late winter and early spring. They’re nutritious anytime, but after a frost they’re sweeter for it.

the daily grind • Give your wallet a break and your taste buds a lift while tossing weeknight dinner boredom aside with three creative ground meat — one pork, one chicken, and one beef — quick-to-fix entrées.

RHUBARB RULES • Rhubarb is one of those ingredients that you either love or you don’t. This spring, we’re giving rhubarb some much-needed attention, because let’s be honest … you have a bumper crop in your garden staring you in the face.

GRAIN BOWLS • Feeling good and content, casual and comforted, grain-rich bowls represent complete, unfussy fulfillment.

BEANS, glorious BEANS • It’s time to give beans a little respect — at least more than the playground song does.

BEST-EVER brisket • St. Patrick’s Day comes only once a year, but this easy slow-cooker version of corned beef and vegetables is a feast you’ll want to serve way more often. Braising the meat with a little beer and popping it under the broiler helps caramelize the marmalade glaze. Yum! And don’t forgo the buttered cabbage. It’s the classic accompaniment for this sweet-crusted brisket.

Spring Fling • Come one, come all, let’s do brunch, or should we say, let’s have a fiesta! Pull up a chair at this table to celebrate the season with fresh, bold flavors and sweet and savory options, adding an Iberian touch while you’re at it. Spanish flavors unite these recipes, from frittata and salad to Torijas (Spanish-style French toast) and lemony Magdalenas. Olé!

crème fraîche • Looking for some cooking magic? Just two simple ingredients yield six ways to wow dinner guests.

IN THE ZONE • Uncover the secrets and recipes to living a longer life with Dan Buettner’s latest book, The Blue Zones American Kitchen. He’s written an inspiring new plant-forward cookbook, featuring 100 recipes that aim to help readers live an extra 10 good years.

BLUE ZONE COOKBOOK food guidelines

WARES CUISINE REVIEWS • The inverse of “put up or shut up” is “shut up and put up,” and putting up food is the basic tenet of this review of food storage systems. You can tell a lot of thought goes into these systems, although, some food container systems seem overthought while others have an intuitive simplicity. Cuisine locks in our top choices.

NATURALLY LEAVENED Sourdough • Wild yeast, friendly bacteria, time, and a little tending are basically all it takes to yield crusty, artisan-style loaves worthy of any Parisian or San Franciscan bakery window. Follow along as we teach you how to make a sourdough starter, feed it, then turn it into burnished loaf after burnished loaf.

flights of fancy • We’re earning our wings with this flight of light, effervescent cocktails — whether you call them mimosas, bellinis, or spritzes, they’re perfect for any spring celebration. You’re cleared for takeoff!

DIPPIN’ INTO HONEY • Honey — it’s liquid gold, sweeter than sugar, and the only food humans eat that is insect-generated. So dig in and get your hands sticky. Honey is neat stuff.

hive TALKIN' • Sweet, sticky, and satisfying, honey takes the spotlight in these four recipes that get a sweet upgrade to brighten up your day.

Ham it up again •...