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4 easy, comforting bean dishes for fall
Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.
As gorgeously (and tantalizingly) demonstrated in Rancho Gordo's new cookbook, "The Bean Book: 100 Recipes for Cooking with All Kinds of Beans" (Ten Speed, $35), beans are indeed...Read more
Snow Peak Coconut Rice
Embark on an exotic culinary journey with Snow Peak Coconut Rice. This fragrant concoction, with fluffy grains of rice basking in the creamy richness of coconut milk, will transport you to a peaceful beach with every bite.
Ingredients 1 cup of jasmine rice 1 can of coconut milk 1/2 teaspoon of salt 1 tablespoon of ...Read more
Italian wine gives its owners yet another cause for regret
A visit to Cantina Torrevilla’s winemaking site just south of Milan is a chance to get a real flavor of the problems confronting this cherished old Italian industry. On a cloudy, damp-feeling October day the producer collective’s boss Massimo Barbieri speaks with pride about the grape quality for 2024’s premium La Genisia wines. But it ...Read more
Pleasing Prickly Pear Smoothie
Imbibe the vibrant hues and flavors of the desert with this refreshing morning smoothie. Pleasing Prickly Pear Smoothie is a delightful start to any day.
Ingredients Prickly pear fruit Banana Coconut waterInstructions Blend the prickly pear, banana, and coconut water until smooth.
Serve chilled.
This smoothie...Read more
Peak beef could already be here
If you want to turn climate policy into a bitter culture war, there are few more effective weapons than a Big Mac.
On one side, environmentalists will point out that the cattle we raise cause about as much greenhouse pollution as all the world’s cars, trucks, ships and planes. (1) On the other, irritated meat-lovers will call you a killjoy, ...Read more
Zippy Zabaglione with Berries
This quick Zabaglione with berries is an elegant Italian dessert that can be made in no time. Perfect for impressing guests at the end of a meal.
Ingredients: 4 egg yolks 1/4 cup sugar 1/4 cup Marsala wine 1 cup mixed berriesInstructions: Whisk the egg yolks, sugar, and Marsala in a bowl over simmering water until thick ...Read more
A restaurant is a world unto itself in 'La Cocina,' one of the year's freshest films
Opening with a quotation from Henry David Thoreau's 1863 essay "Life Without Principle" including the lines "Let us consider the way in which we spend our lives/ This world is a place of business/ What an infinite bustle," the film "La Cocina" sets out to fully examine those concepts, and how work can take over one's life and sweep away all too ...Read more
Dreamy Avocado Toast
A modern classic, our Dreamy Avocado Toast is like a daydream in the middle of a bustling city. With just three simple ingredients, you'll create a meal that's as nourishing as it is delightful.
Ingredients Sourdough bread Ripe avocado SaltInstructions Toast the sourdough bread to your preferred level of crunchiness.
...Read more
Marvelous Margherita Pizza
Take a trip to Italy with the classic flavors of a Margherita Pizza. Simplicity at its best, this pizza is a tribute to Italy's passion for good food.
Ingredients Pizza dough Tomato sauce Mozzarella cheeseInstructions Roll out the pizza dough and spread tomato sauce on it.
Top with mozzarella cheese and bake until ...Read more
Leftover Halloween candy makes a great coating for homemade caramel apples
If you’re like us, you tend to buy Halloween candy you wouldn’t mind having as leftovers. And you can use that leftover candy to make a host of sweet treats like these candy-coated caramel apples. Then all you need to do is invite a few friends over to help you devour these delicious bites.
Candy-Coated Caramel Apples
Makes ...Read more
Rustic River Pasta Aglio e Olio
Experience the charm of Italian countryside kitchens with this Rustic River Pasta Aglio e Olio. As the spaghetti twirls and dances with the golden garlic-infused olive oil, the dish creates a symphony of flavors that's as soothing as the sound of a babbling brook.
Ingredients 200g spaghetti 6 cloves of garlic, thinly sliced 1/4...Read more
Enchanting Avocado Toast
Give your lunch a modern twist with this enchanting avocado toast. It's a rich, satisfying, and healthful bite that'll keep you going until dinner.
Ingredients: 2 slices of bread 1 ripe avocado Juice of 1/2 lemon Salt and pepper to taste 2 eggs (optional)Instructions: Toast the bread to your liking.
Mash the ...Read more
EatingWell: Cookies for breakfast? Yes, please!
These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile. Transform these cookies into a dessert by ...Read more
Environmental Nutrition: What is maca root?
Q: What is maca root?
A: Maca (Lepidium meyenii) is a root vegetable, indigenous to Peru, that grows in the Andes Mountains. It is a nutrient-dense root containing significant amounts of iron, copper, zinc, amino acids, and vitamins B, C, and E. Historically, it has been baked, roasted, or added to soups. Today it is often found in powder form,...Read more
Seriously Simple: Maple corn muffins, a family tradition on Thanksgiving
According to historical accounts, corn was a very important crop that was served at the first Thanksgiving. It isn’t the corn we know — it was called flint corn and turned into a kind of mush. On Thanksgiving tables all across America today we celebrate the day with the usual turkey and cranberry sauce and often...Read more
There are endless possibilities when you select pasta, rice or grains as the basis for dinner
Weekday menu planning no longer starts with a center-of-the-plate animal protein. These days, pasta, grain, legume and vegetable dishes, previously relegated to “sides,” motivate many a dinner.
Sure, we still enjoy roast chicken, steaks, chops and more. We just eat fewer animal proteins and eat them less often. As much for health reasons, ...Read more
The Kitchn: The autumn aperol spritz I’ll be sipping all season
The beauty of delicious, refreshing, summery libations is that with a few ingredient swaps, you can bring them right with you into fall. While scrolling, I recently came across a mesmerizing video of an autumn Aperol spritz. I unabashedly ...Read more
The Kitchn: Air fryer grilled cheese sandwiches are golden, gooey and absolutely foolproof
Anyone else grow up heating bread and cheese in the microwave on unsupervised afternoons at home? The results were always terrible, with mushy bread and melted cheese that got everywhere — but hey, you had a hot cheese sandwich to hold you over until dinnertime, and you didn’t have to turn on the stove.
Thinking back on those early ’90s ...Read more
Turkey Fricassee
My husband invented one of the best kitchen innovations of all time.
It’s called The 10 Minute Cleanup.
I’m going to tell you all about it.
This works magically at the end of any dinner party. Any size. And by that, I mean I have done this with dinner for almost 100 people, but it can be done for dinner for four or even six. No number is ...Read more
Will French tacos be the next big thing? They should be
My friend Namratha has an idea: She wants to start a chain of French taco restaurants in the United States.
Namratha, who recently found herself out of a job, is young. Like many young people, she is full of big ideas. One of the biggest is NP’s Tacos Français.
French tacos are all the rage in France, she says. She spent nine months in that...Read more