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Issue 134
April 2019

Online Extras


Table of Contents


10 Seasonal Kitchen: Parsnips

Utilize this often overlooked root vegetable — parsnip — in a smooth, creamy, and slightly sweet soup.

12 Cuisine Tonight: Instant Pot

The Instant Pot serves up soulful, stick-to-your-ribs (pun intended) comfort — in no time — any night of the week.

16 Test Kitchen Favorites: Tahini

Tahini is much more than just a hummus ingredient — and these sweet and savory recipes prove it.

20 Cuisine for Two: Lobster Valentine’s Dinner

Just in time for Valentine’s Day, this elegant and impressive menu is made with love in mind.

24 Healthy Cuisine: Gut Health

The more you understand the importance of your gut, the happier and healthier it will be.

32 Cuisine Class: Nut Milk & Cream

Dairy-free and delicious, nut milks and creams are easy to make, plus you control the list of ingredients.

38 1 Ingredient 4 Ways: Cod

An important commodity since the Vikings, cod is still revered and it’s one of the most versatile fishes around.

42 Faster with Fewer: On-the-Go

Even when you’re busy, you still need to eat. These 4 quick and easy meals keep you full while on-the-go.

48 Cuisine Collection: Soups & Sides

Creative soups and side dishes are just what you’ll need to get you through the cold weather months.

62 Grand Finale: Brooklyn Blackout Cake

Look to this chocolate on chocolate on chocolate cake to satisfy those sweet, dark chocolate cravings.


28 Mexican Street Fare

Meaning “shepherd style,” al pastor is a technique for preparing “gyro-like” taco meat. This version created for the home cook keeps things simple, with the bulk of the work done ahead of time, for amazingly delicious tacos.

34 The Japanese Larder

Take a stab at Japanese cooking, and feel confident while doing it. Chef Luiz Hara demystifies Japanese ingredients and puts them to use for cooking at home.

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