ArcaMax

One benefit of being a food editor is that I get the opportunity to try out recipes from the latest cookbooks, often before they have even made it onto store shelves. It keeps me on my toes with what's trending, and over the years it has had the fringe benefit of greatly expanding my culinary skills.

But these days, I'm also tempted on a daily ...Read more

I was floating down the currents of the Internet, which is rarely a good idea, when I encountered a food question that shook me to my core.

This was the question: "My partner made spaghetti, but didn't rinse the pasta. I couldn't eat it or serve it. Isn't rinsing pasta a must?"

The question made my blood boil, and then it made my blood run ...Read more

Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with garlic and dill. The result was tender, flavorful salmon with a touch of freshness from the herbs.

For a colorful and easy side, I mixed quick-cooking couscous with roasted red peppers. The couscous takes just five ...Read more

CHICAGO — “Dine well, do good.”

It’s a simple quote plastered in big, bold letters above Inspiration Kitchens’ service window in Chicago's East Garfield Park neighborhood. But it’s a value that extends beyond the front-of-house and out into the world, where students hope to land a job in the culinary industry after they’ve ...Read more

Busy week coming up? Cook up these easy poached chicken breasts infused with the flavors of the ubiquitous Vietnamese sauce nuoc cham in your slow cooker on Sunday. Then enjoy the leftover chicken three different ways over the days to come — ladled with the broth over rice noodles, layered with vegetables on a sandwich and mixed with mayo to ...Read more

Q: How long can I safely freeze certain foods?

A: Freezing food is a smart way to cut waste and save time, but even frozen food has limits on quality. While frozen items kept at 0 F (-18 C) remain safe indefinitely, their taste and texture can suffer over time.

Meats like beef steaks or whole chicken maintain best quality for up to 12 months. ...Read more

Years ago, I was traveling to Vienna on a freezing day and stopped into a restaurant on the outskirts of town. I ordered the goulash and was astounded with its flavor profile and cozy comfort as the wind was howling outdoors. What made it unusual to my American palate was the combination of bittersweet caraway seeds, sweet Hungarian paprika and ...Read more

After a recent move, we realize it’s time to lighten the load. The excess books, knickknacks and record albums need to go, but so do the pounds. As a trained chef and recipe developer, I cook and eat all the right foods. The trouble is, I eat too much. A new year offers the opportunity to make a few adjustments.

Cutting the fat, for example. ...Read more

I’ll be honest: I don’t often get creative with my salads. If you come over for a weeknight dinner, I’ll likely be serving a big bowl of greens tossed with a ...Read more

If I had to choose just one dessert to eat for the rest of time, I’d pick brownies. They are rich, chewy (or cakey, if that’s your preference), and ...Read more

When did buying a stove become like buying a car?

After replacing our refrigerator, wall oven, dishwasher, furnace, hot water heater and air conditioning unit, it was time to get a new stove. We’ve been in the house for 12 years and there was nothing else left to replace.

Besides, we needed it. One burner on the old stove worked fine, as ...Read more