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Issue 140

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Table of Contents

From the Editor4

Tips From Our Readers6

In The Now10

Online Extras

Heirloom by Sara Owens

Seasonal Kitchen: Artichokes12

Learn how to prepare and cook one of the season’s most coveted vegetables.

Online Extras

How to Prep Artichokes

Romesco Sauce15

Anchovy Aioli15

Spinach-Cheese Dip15

Simple Spring Menus16

It’s that time of year when comfort foods start to take a backseat to lighter and fresher meals.

Lamb Chops with mustard-thyme sauce16

Roasted Fingerling Potatoes with carrots & green beans16

Maple-Lemon Glazed Chicken18

Spring Greens with lemon-honey vinaigrette19

Asian Steak & Noodle Soup20

Egg Foo Yong with scallions & bean sprouts20

Biscuit Bonanza22

With biscuits and toppings as simple as these, you’ll wonder why you’re not making them more often.

Pimento Cheese with jalapeño22

Sausage Gravy with apple & sage22

Buttermilk Biscuits23


Page 24: Instructions

It was not made clear that the butter and buttermilk should not be added at the same time. It would be clearer if the instructions read: Cut the butter into the flour mixture until pea-sized. [Then] Add buttermilk and gently stir.

Ham & Braised Greens23

All-In-One Meals26

Date nights can be enjoyed any night of the week with these three satisfying all-in-one meals.

Grilled Chicken & Radish Salad with carrot-miso dressing26

Ham & Rice with edamame28

Pan-Seared Steak with potatoes, cauliflower & leeks29

Healthy Cuisine: Eggs30

Learn all about eggs’ health, nutrition, and packaging in this article written by Sophie Egan.

Coffee Grinders36

Coffee grinders are key to a good cup of java. Look no further, we’ve narrowed down the search for you.

Easter Dinner38

Skip the ham — it’s salmon’s turn to take the spotlight. The beautifully roasted salmon fillets with crab cake topping get top billing, but the sides round out the menu for a perfect Easter feast.

Roasted Salmon Fillets with crab cake topping40

Dill Hollandaise with capers41

Snap Pea & Potato Salad with mint and honey42

Creamy Asparagus Soup with parsley purée42

Cast-Iron Cooking44

Put your cast-iron cookware to use with one of these scrumptious recipes. From breakfast through dessert, there’s a cast-iron pan just waiting to be picked up.

French Toast Casserole with pecan-streusel topping44

Blueberry Pancakes46

Tamale Pie with cornbread topping47

Chicken & Apple Sausage Skillet with kale48

Apple & Onion Cornbread with Cheddar49

Skillet-Roasted Chicken with thyme-lemon sauce50

Chocolate-Peanut Butter Skillet Cookie with marshmallow fluff51

Cuisine Class: Meringue52

Learn about the three types, a few facts to keep in mind, and best practices for these featherweight foams.

Clam Up56

Naomi Tomky, author of The Pacific Northwest Seafood Cookbook, takes the fear out of cooking seafood. And these three clam recipes will have you clambering for every last bite.

Online Extras

The Pacific Northwest Seafood Cookbook by Naomi Tomky

Pacific Northwest steamed clams56

Rainier Beer, Romanesco, and Ras el Hanout Manila Clams58

Manila Clams with peas and green garlic60

Rhubarb & Strawberry Galette62

All About: Coffee64

Coffee is only as good as the beans you’re using, so check out this article on the two major types.

1 Ingredient 4 Ways: Coffee66

Coffee isn’t just for drinking anymore. Look to these four recipes for creative ways to use coffee beans.

Coffee-Rubbed Rib-Eye & Salad with coffee-balsamic vinaigrette66

Red-Eye Black Bean Soup68

Coffee Coffee Cake69

Homemade Coffee Liqueur69

Spring Pastas70

These four sensational pastas dishes will have you celebrating spring veggies in all their glory.

Spring Orecchiette70

Pork Penne with oranges & walnuts71

Tarragon Chicken Salad with veggie rotini72

Bacon & Asparagus Carbonara73

Ask the Editors74

Down Under Desserts76

One bite of either dessert — Lamington or Pavlova — will have you asking, “Can I have some more, mate?”

Lamingtons with raspberry centers76

Online Extras

How to Fill & Coat Lamingtons

Pavlova with red berry sauce77

Online Extras

How to Make Pavlova