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.

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CUISINE AT HOME

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IN THE NOW WHAT’S HAPPENING IN FOOD

MUSSEL MADNESS • Sometimes called the poor man’s oyster, mussels should not be overlooked. They’re more than worthy of your time and attention, especially in these Thai- and Italian-inspired recipes.

UNDER PRESSURE • Considered a busy cook’s best friend, the Instant Pot is a revolutionary game changer when it comes to cooking. Tenderizing tough cuts of meat and softening dried beans is just a sampling of what this device is capable of doing — you may even find it changes the way you cook.

LIME-SCALLION BAGUETTE

AVOCADO & JALAPEÑO QUESADILLAS

INSTANT POT INFO

PARMESAN CRESCENT ROLLS WITH GARLIC & THYME

OFF TO THE ORCHARD • Grab a basket and head to your favorite orchard, because apples are abundant and it’s time to start picking. Then turn America’s favorite fall fruit into any or all of these three orchard specialties — pie, cider doughnuts, and caramel apples — the aromas alone, are autumn at its best.

GO HOG WILD • After trying either one of these pork menus, you’ll think you’ve died and gone to hog heaven — they’re that good. And these meals are simple to prepare, full of flavor, perfectly portioned for two, and on the table in 30 minutes or less.

TEMPTING TOFU • Tofu is one of the most versatile protein sources in the world. It’s a blank slate, taking on the flavors of whatever it’s cooked with, which is a good thing, since it has such a neutral flavor. These seven recipes prove that when prepared properly, tofu is very satisfying and really pretty darn good.

GOOD FOR YOU TOFU

ANDREW ZIMMERMAN • You don’t have to head to Chicago to sample a taste of the incredible flavors produced by Andrew Zimmerman, Executive Chef at two of the cities premier restaurants — Sepia and Proxi — the West Loop’s most treasured neighborhood restaurants. Read on for four of his taste-rocking recipes.

CURRY LEAVES

SQUASH & COCONUT SOUP

BASIC POTATO GNOCCHI

CLUCKIN’ GOOD CASSEROLES • September is National Chicken Month, so what better way to pay homage to one of America’s favorite proteins than with three comforting chicken casseroles.

DEEP DISH • Even if you’re a die-hard thin-crust pizza snob, this ode to the Windy City’s trademark deep-dish pie might just give you pause to reconsider your allegiance. The crispy, flaky, buttery crust, hearty red sauce or fresh pesto, and layers of cheese and fillings puts these pizzas in a league of their own.

Making pizza dough in six simple, easy-to-follow steps.

CAN WITH CONFIDENCE • Canning seems to get a bad rap. And to some people it’s intimidating. But not anymore! We’re going to walk you through the simple process of water bath canning, and debunk the seemingly daunting steps that come with this craft.

ESSENTIAL SUPPLIES

STEPS FOR CANNING • Before starting, check the jars, lids, and bands for proper functioning. Jars with nicks, cracks, and uneven rims can prevent sealing or cause jar breakage.

CANNING TOMATOES • in a water bath canner is a different process than for salsas. Fresh tomatoes are either hot- or raw-packed. Raw-packed means placing unheated, prepared tomatoes into hot jars, then topping them off with boiling water. Hot-packed tomatoes are simmered first, then topped with hot residual cooking liquid. Whether you choose the raw-...