Indholdsfortegnelse for Spring 2024 i Cuisine at home

The dawning of spring represents the beginning of one of the most exciting times for cooking and eating throughout the year. Fresh greens and the return of ripe strawberries give us more opportunities than ever to share delicious dishes with family and friends. Whether it’s comforting dinners or showstopping desserts, the Cuisine at Home team dug deep to deliver memorable meals. From weeknight cooks (that don’t skimp on flavor) and cast iron favorites to essential tips to improve the way you cook eggs, we’re sure there’s something in this issue to help you spice up your culinary rotation. We’d never say we had a favorite season—since each has its own bright spots—but springtime certainly does offer a gracious bounty. TAKE A SEAT AT OUR TABLE @cuisineathomeMAGAZINE @cuisineathome cuisineathome @cuisineathome…

Poppy Seed Chicken With a creamy filling and a crunchy topping, this comforting, from-scratch casserole is right at home in your cast-iron skillet. Makes 6 servings ½ cup unsalted butter, divided1 cup chopped yellow onion1 teaspoon minced garlic¼ cup all-purpose flour1½ cups chicken broth1 cup half-and-half, room temperature6 ounces cream cheese, cubed and softened2 tablespoons poppy seeds, divided1½ teaspoons kosher salt1 teaspoon ground black pepper5 cups chopped cooked chicken (about 2 pounds boneless skinless breasts)1 sleeve buttery round crackers, crushed (about 1½ cups)1 cup sliced almonds Preheat oven to 350°. Melt ¼ cup butter in a 10-inch cast-iron skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in broth until smooth. Whisk…

Blackened Redfish Tacos with Creamy Jicama Slaw Topped with a creamy slaw, these quick and easy fish tacos make a great weeknight dinner. Makes 6 ¼ cup mayonnaise2 tablespoons packed chopped fresh cilantro¼ teaspoon lime zest1 tablespoon fresh lime juice1 clove garlic, grated¾ teaspoon kosher salt¼ teaspoon ground black pepper1 cup thinly sliced peeled jicama1 cup thinly sliced red cabbage1 cup thinly sliced peeled carrot1 pound skinless redfish fillets, cut crosswise into 1-inch-thick strips3 tablespoons clarified butter (or ghee), melted and divided2 tablespoons blackening seasoning*12 (5½-inch) soft yellow corn tortillas, warmed Lime wedges, to serveGarnish: chopped fresh cilantro Combine mayonnaise, cilantro, lime zest and juice, garlic, salt, and pepper in a large bowl. Add jicama, cabbage, and carrot; toss until combined. Line a rimmed baking sheet with parchment paper. Place…

Homemade Cultured Butter With its natural sweetness, one taste of homemade butter may have you swearing off the store-bought sticks. It also freezes well, so make a few batches at once. Makes about 2 cups 4 cups heavy whipping cream½ cup cultured whole buttermilk½ teaspoon kosher salt (optional) Heat cream in a medium cast-iron Dutch oven over medium-low heat, stirring occasionally, until an instant-read thermometer registers 70°, 4 to 7 minutes. Remove from heat; stir in buttermilk. Cover Dutch oven loosely with plastic wrap. Let stand at room temperature at least overnight or for up to 24 hours. Refrigerate cream mixture for 1 hour. Uncover cream mixture, and stir. (Mixture should be thick.) Pour into the bowl of a stand mixer fitted with the whisk attachment. Drape a large kitchen…

Strawberry-Ginger Cobbler Fresh ginger gives this bubbly strawberry cobbler a kick of spicy flavor. Makes 6 to 8 servings 3 pounds fresh strawberries, halved1 cup plus 2 teaspoons sugar, divided¼ cup cornstarch1¼ teaspoons grated fresh ginger½ teaspoon lemon zest¼ teaspoon kosher salt2 tablespoons cold unsalted butter, cubedAll-purpose flour, for dusting1 (14.1-ounce) package refrigerated piecrusts1 large egg white, lightly beaten Preheat oven to 375°. Toss together strawberries, 1 cup sugar, cornstarch, ginger, lemon zest, and salt in a large bowl. Spoon strawberry mixture into a 10-inch cast-iron skillet. Sprinkle with cold butter. Dust work surface with flour; on prepared surface, unroll 1 piecrust. Lightly brush with egg white. Top with remaining piecrust, gently pressing to adhere. Using a 2¼-inch round cutter dipped in flour, cut 12 circles. Arrange circles over strawberry…

Whether you want to cook eggs for stuffing, for egg salad, or to enjoy simply on their own, a perfectly hard-cooked egg is easy to achieve. Here’s how ... Place eggs in a single layer in the bottom of a large cast-iron skillet, braiser, or small Dutch oven; add 1 teaspoon baking soda and cold water to cover the eggs by 1 inch. Bring water to a boil over medium heat. When water is steaming but not yet boiling, gently stir eggs clockwise for 1 minute and then counterclockwise for another minute. This helps to center the yolks within the whites. Remove the pan from the heat once water is at a full boil. Cover the pan, and let eggs stand for 5 to 10 minutes, depending on your desired…

Here are a few pro tips to help make sure you’re getting the most of peak produce this spring (and all year long) Get the best asparagus experience by choosing ones with thick stalks and always snap off the woody ends To prepare hearty greens—like kale, collards, and Swiss chard—fold the leaves over to cut tough stem removal time in half. Give wilted string beans and haricots verts new life by roasting them with a bit of salt and olive oil to bring out their natural sweetness. Blistered Beans and Sugar Snap Peas with Arugula Pesto Fresh mint and parsley mellow the peppery bite of arugula in this simple pesto that wakes up spring peas and beans. Makes about 4 servings ⅔ cup plus 1 tablespoon extra-virgin olive oil, divided1…

WHEN BUYING RED RADISHES, look for smaller ones, no bigger than a golf ball. Larger ones may be hollow or pithy. Wash radishes and remove the green tops before refrigerating them. Place in a plastic bag with a paper towel in the bottom to absorb moisture. They’ll stay fresh for about a week. You can also submerge radishes in ice water to keep them crisp. PRO TIP Radishes are grown in sandy soil; be sure to rinse them thoroughly to remove any residual grit. Butter-Roasted Radishes and Salmon Butter tames the zesty bite of the radishes while keeping the salmon from becoming dry. Makes 4 servings 1 pound radishes, trimmed and halved2 tablespoons cold unsalted butter, cubed3 teaspoons kosher salt, divided4 (6-ounce) salmon fillets2 teaspoons orange zest½ teaspoon ground black…

Rigatoni all’Amatriciana Plenty of crispy pancetta pieces add richness while crushed red pepper delivers welcomed heat to this traditional Roman sauce. Finished with a flourish of basil and pecorino, this rigatoni is pasta night done right. Trust us, there won’t be any leftovers! Makes 4 servings 1 tablespoon olive oil1 (4-ounce) package diced pancetta¼ cup minced shallot5 cloves garlic, minced2½ cups uncooked rigatoni1 (15-ounce) can tomato sauce1½ cups vegetable broth½ teaspoon kosher salt¼ teaspoon crushed red pepperGarnish: fresh basil leaves, freshly grated pecorino cheese Select SAUTE feature on Instant Pot. Add oil to pot, and heat until hot. Add pancetta; cook, stirring occasionally, until crisp, 4 to 5 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Add shallot and garlic to pot;…

Lemon-Cajun Catfish According to the USDA, Mississippi produces about half of the annual US farm-raised catfish catch (and that’s about 150 million pounds). Makes 4 servings 4 (6- to 8-ounce) catfish fillets, skin removed1 tablespoon Cajun seasoning½ cup olive oil1 lemon, zested and juiced4 cloves garlic, minced2 tablespoons chopped fresh oregano1 teaspoon kosher salt½ teaspoon ground black pepper½ pound fresh Broccolini, trimmed1 lemon, thinly slicedGarnish: chopped fresh oregano Preheat oven to 450°. Sprinkle catfish with Cajun seasoning; place lengthwise down center of a large (17½x12½-inch) rimmed baking sheet. Whisk together oil, lemon zest and juice, garlic, oregano, salt, and pepper in a large bowl. Add Broccolini, stirring to coat. Place Broccolini on both sides of pan; add lemon slices. Bake until catfish are firm to the touch and vegetables are…

Frozen Strawberry-Aperol Cocktail Aperol’s bitter herbal taste accentuates the natural sweetness of the strawberries. Makes 6 to 8 servings 2 cups halved hulled fresh strawberries1 cup sugar1 cup water3 sprigs fresh thyme3 cups crushed ice4½ ounces bourbon3 ounces Aperol3 ounces fresh lemon juiceGarnish: fresh thyme sprigs, halved fresh strawberries Combine strawberries, sugar, 1 cup water, and thyme in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 15 minutes. Remove from heat; strain strawberry mixture, reserving cooked strawberries and 2 tablespoons syrup. Discard thyme. Reserve remaining strawberry syrup for another use, if desired. Combine cooked strawberries, reserved 2 tablespoons strawberry syrup, ice, bourbon, Aperol, and lemon juice in the container of a blender; cover and blend until smooth. Pour strawberry mixture into 2…

All About Grab & Go Breakfast Sandwiches…