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Issue 135
June 2019

Online Extras

Recipes

Videos

Sources

Table of Contents

Departments

12 Seasonal Kitchen: Fresh Herbs

Fresh herbs can take a dish from good to great — learn all about six common herbs and how to grow your own.

16 Cuisine Tonight: Super Sammies

Packed with flavor and a cinch to make, these satisfying sandwich menus are praiseworthy.

22 Test Kitchen Favorites: Smoothie Bowls

Start your day off right with these almost-too-pretty-to-eat smoothie bowls loaded with good-for-you stuff.

28 Cuisine for Two: Foil Packs

If quick meals, with little clean up sounds enticing to you, add these three foil pack meals to your lineup.

32 Healthy Cuisine: Healthy Living

Cookbook author, Maggie Battista, promotes healthy living with wholesome salads and a pantry revamp.

56 Cuisine Class: Stuffed Pork Loin

Butterflying a roast is as easy as opening a book — time to sharpen your knife and get to it.

64 1 Ingredient 4 Ways: Eggs

The incomparable egg is a culinary wonder. Check out the many ways you can put them to use.

70 Faster with Fewer: Global Meals

Travel around the globe without leaving your home with these unique meals that come together in a flash.

76 Grand Finale: Hummingbird Cake

This celebrated tropical flavored cake is the sweetest tasting “bird of paradise” you’ll ever encounter.

Features

40 Belgian Waffles

Crisp and golden on the outside, light and airy on the inside, our yeasted Belgian waffles will leave you full and satisfied. Try these irresistible treats for breakfast, lunch, dinner, or dessert.

44 Preserved Lemons

Remember the Preserved Meyer Lemon recipe from our last issue? It’s time to grab the jar from the fridge, and put that secret flavor booster to use in these five recipes.

48 Italian Appetizers

Fire up the grill and get the party started with our easy-to-make grilled Italian appetizers. Paired with a citrusy sangría, this party is sure to be the talk of the town.

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