Cuisine at Home – Spring 2021
English | 70 pages | pdf | 125.9 MB

Welcome at Cuisine at Home Magazine Spring 2021 issue

It’s the season of awakening. It’s also a time when many of us reflect on how we want to begin anew and what we’re thankful for. At the top of my gratitude list are the people I work with to create this magazine, especially after this past year. Not only did we figure out a way to keep producing Cuisine during a pandemic, we weathered (yup) a catastrophic derecho, dealt with various accidents and health issues, and kept going even as our masthead got smaller and smaller. It’s humbling to me that our team of creators banded together to do a job we each love, because we care about all of you, our readers. And I’m immensely proud that we’ve created an issue full of fresh flavors just in time for spring. Carrots make a noteworthy appearance. Spring-inspired coffee cakes are just in time for the national day. Coconut gets a starring role; we tell you all about the tropical fruit and weave it into several recipes, including a ta-da cake. There’s a heavenly (really!) ham with a blackberry-rum glaze, some nutrish-ish (and delicious) sides, and succulent lamb chops for your entertaining options. Ham gets a second act with four fast leftover recipes, too. If that’s not enough, we teach you how to make homemade English muffins. So during this time of renewal, may you usher in spring in a flavorful way!

PAMELA KILLEEN
EDITOR

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