Indholdsfortegnelse for Summer 2024 i Cuisine at home

Sweet summertime is here, and we can’t wait to head to the garden, farmers’ markets, and produce sections to gather up the season’s freshest offerings. Freshness is king as we anticipate getting our hands on juicy tomatoes, vibrant berries, and plenty of color from peppers, okra, and squash. The Cuisine at Home team is proud to share this collection of dishes that lets all our favorite fruits and veggies shine, and we know you’ll find a few new go-tos to add to your cooking and baking repertoires. Whether you’re looking for easy sheet pan suppers, dishes for a dinner party, fun new cocktails, or tasty anytime treats to whip up on a weeknight, you’ll find just the thing to fill your summer with flavor. Gather friends and family and get…

1 SIMPLE INGREDIENT, 4 DELICIOUS WAYS: This everyday condiment elevates everything from wings to baked goods. Ultimate Tomato Pie This pie lets garden-fresh tomatoes shine. Makes 1 (9-inch) deep-dish pie 2½ pounds vine-ripe tomatoes, sliced ¼ inch thick2 teaspoons kosher salt, divided1 tablespoon canola oil1 cup chopped yellow onionAll-Butter Pie Dough (recipe follows)2 cups shredded MontereyJack cheese, divided¾ cup mayonnaise1 large egg, lightly beaten1 tablespoon fresh thyme¼ teaspoon ground black pepper4 teaspoons fine Italian-seasoned bread crumbsGarnish: fresh thyme Place tomatoes on baking sheets lined with paper towels; sprinkle with 1 teaspoon salt. Let stand for 30 minutes. Pat dry. Let stand for 30 minutes, and pat dry again. Heat oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned around edges, 5 to 7…

Dinner Party GAME PLAN With a solid plan, you can own weeknight entertaining Start two days before. Two Days Before • Go grocery shopping. • Set your table and decide on serving platters and dishes. Set up an area for a cocktail bar with glasses and cocktail napkins. • Read through all recipes again so you are familiar with them and cross-check to make sure you have all ingredients. Night Before • Prepare vinaigrette for Italian Crunch Salad and refrigerate. • Wash herbs for Peach and Goat Cheese Flatbread Pizza and Buttery Bagna Cauda and Green Goddess and Bûcheron Pizza. Wash lettuce for Italian Crunch Salad. Wash asparagus, green onion, and watercress for Green Goddess and Bûcheron Pizza. Store in refrigerator. Morning of • Cut crudités for Buttery Bagna Cauda,…

Rhubarb Swirl Pound Cake Tart rhubarb takes center stage in this dense, perfectly glazed pound cake that will have your loved ones reaching for a second slice. Makes 1 (9x5-inch) cake 1½ cups ½-inch-sliced rhubarb½ cup sliced fresh strawberries1¼ cups plus ⅓ cup granulated sugar, divided1 teaspoon vanilla extract, divided½ cup unsalted butter, softened3 large eggs, room temperature½ cup sour cream, room temperature1⅔ cups all-purpose flour½ teaspoon fine sea salt¼ teaspoon baking soda2½ cups confectioners’ sugar Preheat oven to 350°. Butter a 9x5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan. Combine rhubarb, strawberries, ⅓ cup granulated sugar, and ½ teaspoon vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until rhubarb has broken down and mixture is bubbly and thickened, about…

Vanilla-Strawberry Overnight Oats Wake up to a breakfast that’s simple and delicious and doesn’t require a fancy method, just quality, wholesome ingredients. Fresh strawberries, toasted pecans, and a hint of vanilla are matches made in breakfast heaven. Makes 2 servings 1 cup old-fashioned oats1 cup plain Greek yogurt¾ cup whole milk2 teaspoons vanilla bean paste¼ teaspoon kosher salt1 cup sliced fresh strawberries2 tablespoons chopped toasted pecans1 teaspoon firmly packed light brown sugar Stir together oats, yogurt, milk, vanilla bean paste, and salt in a medium bowl. Divide oats mixture between 2 (16-ounce) Mason jars. Divide strawberries, pecans, and brown sugar between jars. Cover and refrigerate for at least 8 hours or overnight. PRO TIP Don’t be alarmed by the liquid in the morning. The brown sugar worked its maceration magic…

Seared Hanger Steak with Summer Squash and Shishito Pepper Salsa In-season summer squash is so tender and sweet that it can be eaten raw. Here, a marinade seasons and tenderizes the squash even more. You’ll love the added freshness and crunch the squash brings to the savory hanger steak. Makes 4 servings 1 small yellow squash, diced2 tablespoons chopped shallot2 tablespoons fresh lemon juice3 tablespoons olive oil, divided1½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided4 to 6 shishito peppers1½ pounds hanger steakGarnish: chopped fresh cilantro Combine squash, shallot, lemon juice, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl. Let stand for 20 minutes, stirring occasionally. Heat a large cast-iron skillet over medium-high heat. Add shishito peppers in a single layer; cook,…

Berries bring much-needed color and flavor when they burst onto the scene in the spring and summertime. As they fill our local grocery stores and farmers’ markets, we anticipate all the ways we can bake with them. One of the only downsides to beloved strawberries, raspberries, blueberries, and blackberries is their short shelf life, so it’s good to have a plan in place before you stock up. When you’re shopping, always look for vibrantly colored berries that haven’t been crushed, and one great way to check for freshness is to flip the cartons upside down; the berries will not stick to the bottom in the freshest containers. So, pick some berries and pick some of these recipes to try, and get baking. Raspberry-Banana Pudding Try this fruity new spin on…

Prosciutto Quiche The beauty of this one-pan meal is its ability to hold overnight in the refrigerator, meaning you’ll have food on the table quickly. Makes 6 servings All-purpose flour, for dusting 1 (14.1-ounce) package refrigerated piecrusts, room temperature 8 large eggs ½ cup heavy whipping cream 2 cups packed fresh baby spinach1 cup shredded Gruyère cheese ½ cup chopped prosciutto 2 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon ground black pepper 4 spears asparagus, trimmed and shaved Garnish: ground black pepper Position oven rack in bottom third of oven. Preheat oven to 425°. Spray a 13x9½-inch rimmed baking sheet with cooking spray. Lightly flour work surface, and unroll 1 piecrust. Lightly brush with water, and top with remaining piecrust, pressing gently to seal. Roll into a 15x11-inch…

Limoncello Prosecco Spritzers Set up a bar with a bucket of ice-cold (and affordable!) prosecco, a bottle of limoncello, seltzer, fresh lemons, and ice cubes. Prosecco is perfect for this cocktail, but seltzer is great for a lighter option. Makes 8 servings 8 tablespoons fresh lemon juice1 (750-ml) bottle limoncello*, chilled1 (750-ml) bottle prosecco, chilled1 (1-liter) bottle seltzer, chilled Fill 8 serving glasses with ice cubes. Pour 1 tablespoon lemon juice and 2 ounces limoncello in each glass. Top with prosecco or seltzer. Serve immediately. *We used Caravella. Minty Melon Mojitos Frozen cantaloupe cubes make this cool cocktail even more perfect for warm evenings with friends. Makes 6 servings ¼ cup sugar¼ cup boiling water1 cup packed fresh mint leaves, divided3 cups diced cantaloupe4½ ounces fresh lime juice12 ounces white…

OKRA FACTS + TIPS OKRA IS BEST when harvested young so the pods are small and tender. Raw, it’s an excellent addition to veggie trays. OKRA SEEDS were once dried, toasted, and ground to be used as a coffee substitute in times when coffee beans were scarce. The seeds are now pressed to make beauty and cooking oils. BECAUSE IT’S AN ANCIENT CROP, many cultures have a different name for okra. Some believe the word originated from Nigerian Igbo, while others cite its origin in Swahili. Okra was first introduced to America by enslaved Africans. Enslaved people from Angola called okra “ki ngombo,” which became “gumbo” and is still used in reference to Louisiana-style stews. Sautéed Okra and Pickled Red Onion Pickled onions do double duty, adding bright pops of…

Smash Burgers Creating a brown, crispy crust is the secret to cooking the ultimate smash burger. Makes 4 ½ pound center-cut bacon1½ pounds ground sirloin1 teaspoon finely chopped garlic2 tablespoons chopped fresh parsley1½ teaspoons kosher salt½ teaspoon ground black pepper8 slices sharp Cheddar cheese⅓ cup ketchup1 tablespoon hot sauce4 toasted brioche hamburger bunsSliced pickles and sliced onion, for topping Freeze bacon for 30 minutes. Cut bacon into 1-inch chunks. Cover with plastic wrap, and freeze for 20 minutes. In the work bowl of a food processor, pulse bacon until finely chopped, about 10 times. Transfer bacon to a large bowl. Add beef, garlic, and parsley to bacon; mix until just combined. Divide meat mixture into 8 (4-ounce) portions (½ cup each), and form each portion into a ball, gently working…

ALL ABOUT YOU MAY TRY TO EAT THEM with a knife and fork, but sooner or later, almost everyone gives up and uses their hands. Don’t be surprised if you end up with 10 sticky fingers and a sauce-smeared face by the time you finish your plate. As one journalist noted in 1917, “You eat with the tools Nature has given you, and the back of your hand is your napkin.” IN AMERICA, FOLKS have been eating barbecued ribs from the earliest days of the Virginia colony. They were likely cooked as part of a whole hog, slow-roasted over an open fire and basted with a sauce of vinegar, oil, salt, and red pepper. In the late 19th century, city butcher shops and refrigeration allowed barbecue stand owners to focus…