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Column: Burgers are the restaurant world's safe haven
With apologies to John Milton, a hamburger is often the final infirmity of a noble restaurant.
When times get tough, even the best chefs will succumb to the popular appeal and simple economics of a ground beef patty slid between well-buttered buns. Cheap chopped meat can conceal a lot of shortcomings and do wonders for the bottom line.
...Read more
Express German Pancakes
Wake up to a German-inspired breakfast with these fluffy and delightful pancakes!Ingredients: 1/2 cup flour 1/2 cup milk 2 eggs 1 tbsp sugar Butter for the panInstructions: Whisk together flour, milk, eggs, and sugar to form a smooth batter.
Pour the batter into a buttered pan and cook until golden on each side....Read more
Daybreak Duet French Toast
Experience the harmony of the daybreak with Daybreak Duet French Toast. This classic dish of bread soaked in sweet egg mixture and fried to golden perfection sings a duet as harmonious as the break of day.
Ingredients 4 slices of bread 2 eggs 1/2 cup milk 1 teaspoon cinnamon Maple syrup for servingInstructions Beat the...Read more
Rapid Ricotta and Tomato Bruschetta
This quick and easy bruschetta will take you on a speedy trip to sunny Italy.
Ingredients: 1 baguette, sliced 200g ricotta cheese Cherry tomatoes, halved Basil leavesInstructions: Spread ricotta on each baguette slice.
Top with cherry tomatoes and basil.
Rapid Ricotta and Tomato Bruschetta are vibrant in ...Read more

Will beer soft serve be this year's Minnesota State Fair food craze?
MINNEAPOLIS — Charlie Burrows is obsessed with finding “the next corn dog,” a runaway food hit that becomes an essential stop on any Minnesota State Fairgoer’s list of must-eats.
He’s come pretty close. The popularity of the Tot Dog a few years ago — a Tater Tot-wrapped hot dog on a stick — took him by surprise, and had his LuLu�...Read more
Classy Caprese Sandwich
Experience the romance of an Italian summer with this light and delicious sandwich. Classy Caprese Sandwich is a harmony of flavors, bundled together in a crispy baguette.
Ingredients Baguette Tomatoes MozzarellaInstructions Slice the baguette, tomatoes, and mozzarella.
Layer the tomatoes and mozzarella between the...Read more
Bewitching Black Sesame Porridge
Dive into the mystery of the East with this subtly sweet, smooth breakfast dish. Bewitching Black Sesame Porridge is a delightful way to start your day, packed with nutrients and color.
Ingredients Black sesame seeds Rice HoneyInstructions Grind black sesame seeds and rice together into a powder.
Simmer with water ...Read more
Express Eton Mess
This speedy version of the classic English dessert will have you feeling like you're at a posh garden party in no time.
Ingredients: 1 cup whipped cream 1 cup crushed meringue 1 cup strawberriesInstructions: Layer the whipped cream, crushed meringue, and strawberries in a glass.
Repeat until the glass is full, and ...Read more

EatingWell: This dish is all about the sweet heat
This chipotle grilled chicken with pineapple and avocado strikes the perfect balance of spicy and sweet. Enzymes in the fresh pineapple help tenderize the chicken breasts in only 15 minutes. Be sure to take them out of the marinade after the 15 minutes is up to prevent the meat from breaking down. To save time, you can use pre-cut pineapple.
...Read more

Environmental Nutrition: Sweet effects
Q: Do sweetened foods and drinks affect my metabolism?
A: Sweeteners (even sugar-free options) can have an impact on your metabolic health. Sugar-sweetened products like sodas, desserts, and many processed foods are high in calories and can lead to weight gain when consumed in excess. Over time, high sugar intake is linked to increased risks of...Read more

Seriously Simple: Chilled cantaloupe soup, a cool refresher
Cold soups hit the spot when the weather is agonizingly hot and humid. It’s been a tough summer this year, but cooling soups that require no cooking are the perfect solution.
Chilled melon soups are an Asian contribution to California cuisine. Most Asian melon soups are warm and savory, but this one is chilled and subtly sweet, and it comes ...Read more

JeanMarie Brownson: Peppers, peppers everywhere!
Bins of gorgeous assorted peppers and fresh chiles overflow at farmers markets in August. We enjoy as many as we can, cut up into salads and as a late-afternoon snack. No matter, the fridge still holds an abundance from our enthusiastic purchases.
Roasting those peppers saves them from getting tossed. I roast small hot chile peppers and then ...Read more

The Kitchn: This 5-ingredient dish will make you fall in love with an overlooked vegetable
Chayote — which also goes by vegetable pear, mirliton, and Buddha’s palm, among other names — is a type of squash that’s native to Mexico. In the Philippines, it’s typically cooked in sautéed and stewed dishes, as well as ...Read more

The Kitchn: This is the juiciest grilled ribeye I’ve ever made
Warm summer weather means breaking out the grill and doing as much cooking outside as possible to enjoy the season. Plus, cleanup after cooking is so much easier! My family leans heavily into homeandleisure/recipes/varietymenu/s-3817430">Read more

Quick Fix: Sweet and Tangy Pork Kabobs with Corn on the Cob
For a quick and easy barbecue-style dinner, I prepared these flavorful pork kabobs under the broiler instead of on the grill. They cook in just minutes but still deliver that deliciously charred taste.
A simple sauce made from honey, mustard, and soy sauce adds a perfect balance of sweet and tangy flavors. It’s used both to glaze the pork ...Read more

These booming Yemeni coffee shops underscore demand for 'third places' and culturally appropriate nightlife
CHICAGO -- At the recent soft launch opening of Shibam Coffee in suburban Glendale Heights, customers swarmed in, lined the red-roped entrance area and stared in wonder at the lavishly decorated interior, with marble floors and Arabic calligraphy on the walls. A few patrons started snapping photos even before getting to the main door. A teenager...Read more

Steak fries are the worst, but these fat fries will make you a believer
LOS ANGELES -- I will never understand the allure of the fat French fry. Steak fries are contemptible. Wedges of bland starch with no crunch, like a mouthful of molded mashed potatoes. There is no amount of ketchup, ranch or aioli that can save thick fries from the lower depths of tuber hell. Just order a baked potato and be done with it.
Curly...Read more

5 recipes that let you show off your preservation skills
You can learn a lot about what’s on the minds of culinary professionals by the types of cookbooks being published.
We’ve seen waves of baking books and tomes inspired by global cuisines (Italian and Korean cooking are especially popular). Now food preservation is having a literary moment, and the timing couldn’t be better.
To help you ...Read more

Gretchen's table: Bucatini with burst cherry tomatoes and fried caper crumbs offers ample flavor
There is something about cherry tomatoes that tomato lovers find irresistible.
Perfectly portioned for one juicy bite, they're an adorable fruit. They're also so sweet and intensely flavored that they make a great afternoon snack when plucked off the vine, still warm from the sun. Even our dog Harry couldn't resist the tiny tomato's charms, ...Read more

Our favorite way to eat corn on the cob? Grilled and spicy
Now that it’s corn season, everyone has an opinion about the best way to cook corn. In a pot of boiling water? Lightly steamed?
And what about grilling? Is it best to soak the ears in their husks first; pull back the husks, remove the silk and wrap them back up before grilling; or remove the husk and silk and wrap them in tin foil? The ...Read more