Cuisine at home

May is a big month in my world — my youngest child, Tess, is graduating from law school and I’m so proud of her. She might’ve had her doubts when she began if she’d even reach this point, but I never questioned it. Of course that means I’m planning a

To clean and freshen my wooden and plastic cutting boards, I turn to lemons and salt. First, I sprinkle coarse salt on the board. Then, using half a lemon, I scour the surface of the board, squeezing some of the juice while scrubbing. I let it sit fo

Mustard is a favorite in our Test Kitchen, so we couldn’t wait to get our hands on a few of Steve Cybulski’s hand-made batches. There are 20 varieties, made in small batches right from his home. With offerings from mild to hot, in more flavors than y

We know we say it a lot — fresh herbs really add to the flavor of a dish. Choosing among them can be overwhelming, though. To clear up any confusion, here’s the lowdown on six basic herbs you should use when cooking. Surprisingly, the most common coo

BURSTING WITH COLOR AND FLAVOR, smoothie bowls are all the rage, perfect for breakfast, a post-workout meal, an afternoon snack, or even dessert. What makes them different than a standard smoothie is their thickness, and they’re served in a bowl (not

IF YOU LOVE SIMPLE AND FAST DINNERS, foil packs are the way to go. Also called hobo packs, this versatile style of cooking allows you to choose your fire — either roast the foil packs in the oven or throw them on the grill. These three foil pack meal

Maggie’s newest cookbook, A New Way to Food, was created to enlighten others on a fresh way to eat. Her personal struggles, victories, and lessons were the key ingredients to making healthy eating a priority. Maggie’s story inspired all of us on staf

A great meal doesn’t have to be flashy or complicated and these sandwiches are a testament to that mindset. They’re packed with flavor, yet are made with a “less is more” attitude. Take this Korean sandwich for example. By simply grilling rib-eye ste

ORIGINALLY NAMED THE BRUSSELS WAFFLE, the Belgian waffle made its first appearance in America in 1962 at the World’s Fair in Seattle. Not long after, its popularity skyrocketed in the U.S. In Belgium, this traditional street food was meant to be eate

IN OUR LAST ISSUE, we included a recipe for Preserved Meyer Lemons on page 69. Now it’s time to unlock their star power. What’s so special about preserved lemons, you may ask? Their exotic flavor is like no other. This indispensable Moroccan ingredie

There’s no need to take this recipe one step at a time — you can multi-task by grilling the bell pepper and steak simultaneously. Makes 8 servings Total time: 30 minutes 1 red bell pepper 1 beef tenderloin steak (8 oz.)Olive oilSalt and black pep

Any cured meats will work in this roast, so feel free to try other options, like prosciutto, or finocchiona. Makes 6 servings Total time: about 2 hours 2 Tbsp. Dijon mustard1 Tbsp. honey2½ lb. center-cut pork loin roast, trimmed6 oz. thinly sliced

WHILE WE ALL LOVE cheesy bread and other less healthful things, summer is your opportunity to pump up the nutrition in your diet with brightly colored fresh fruits and vegetables — they’re plentiful this time of year. Just take a trip down to your lo

Let’s face it, eggs serve so many functions in the kitchen that it’s practically impossible to cook without them. But aside from eating them for breakfast or using them in baking, have you ever stopped to think about eggs’ quirkier characteristics? L

I was just introduced to coconut vinegar. What’s all the buzz about? Marta Tipson, Camden, NJ A staple in Southeast Asia and parts of India, this popular acidic condiment is a natural product produced from fermentable coconut sap (which means it’

Thought to have been created in Jamaica, hummingbird cake is a Southern favorite. Far from delicate, this downright hefty cake is packed with tropical fruit and flavors. At its most simple, it’s a banana cake scented with warm island spices, namely c

Makes 4 servings (about 5 cups) Total time: 20 minutes ¼ cup fresh lemon juice3 Tbsp. olive oil2 Tbsp. minced fresh mint or parsley1 tsp. honey½ tsp. minced fresh garlicMinced zest of 1 lemonSalt and black pepper to taste2 cans chickpeas (15 oz. eac