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 EDITORS

Cuisine at home

CARROTS • Whether we’re snacking on them fresh, roasting them as a side dish, or grating them for desserts, carrots are one of our favorite vegetables

SKILLET-ROASTED SALMON • This one-skillet meal makes an elegant spring supper

Handheld Lunches • Sandwiches and wraps are some of our go-tos for quick, relaxed meals

EASTER Lunch • Make your special Sunday meal a memorable one with this flavorful feast

Cornmeal • If there’s one ingredient a pantry should never be without, it’s cornmeal. From a fry dredge to tender cakes and fluffy biscuits, cornmeal is the humble queen of the kitchen.

Sweet FINISH • From a towering Doberge cake to a showstopping baked Alaska, these bakes are quite the treat

Spring’s Best Picks • Gather up some of the season’s finest produce—asparagus, lemons, and mixed greens—and enjoy these bright and fresh springtime eats

fresh & fast PASTA SUPPERS • GRAB A FORK AND GET READY TO DIG INTO THESE EASY SKILLET MEALS

Strawberry Season • We added this beloved springtime fruit to some of our favorite sweet and savory dishes

Eggs • Eggs—more specifically, deviled eggs—are a staple at family suppers, potlucks, and Easter meals, and we love the classic recipe turned into flavorful new favorites

PASTRY CREAM 101 • Making a great pastry cream is one of the most valuable skills bakers have in their toolbox. This thick, creamy custard is so versatile. It can be eaten alone or used as a filling for pies, tarts, cakes, and pastries. Made on the stovetop with simple ingredients, it comes together quickly, and our step-by-step instructions will have you feeling like a pro with this easy-to-follow recipe.

HERBS • Late spring brings an abundance of aromatic, flavorful herbs to our kitchens, and we’ve developed a collection of satisfying recipes highlighting these vibrant leafy greens

UP YOUR HERB IQ • Herbs are easy to grow from seed or transplant from small starter plants, and the more you harvest them, the more they grow. Here are some of our favorite fresh herbs, plus some helpful tips to get the most out of your crop.

Eye-Openers • Gather friends and family for these easy and flavor-packed cocktails with brunch

VISUAL INDEX