ArcaMax

When Sean Sherman holds his new book, “Turtle Island,” he can feel the weight of it, both literally and symbolically.

The James Beard Award–winning chef behind Owamni, the Indigenous Food Lab and the nonprofit NATIFS has created what he calls an “essential” volume: a vast, 400-plus-page journey through North America’s Indigenous ...Read more

Roasted winter vegetables are so deliciously crunchy, salty, sweetly caramelized and tender, they (almost) feel like a guilty pleasure.

But I can assure you, the only downside to eating a whole batch may be singeing your fingers as you pluck them off the roasting pan. They are relatively low in calories, high in nutrients, minerals and fiber, ...Read more

Fellow cookbook fans know that this time of year can’t be beat as publishers release a tsunami of books hoping to land a spot on kitchen bookshelves and holiday gift lists.

While we’ve been immersed in books on fresh pasta, soups, appetizers and sauces and learning about culinary cultures throughout the world, our sweet tooth has us turning...Read more

Aged Gouda makes a cozy pasta for these damp, raw November evenings. The dish emerges from the oven steaming and fragrant, urging me to plunge a spoon into the bubbling gooey mass.

Though simple, its allure is roasted cherry tomatoes. Use whatever tomatoes you have on hand, but the tiny red and gold cherries in the market this time of year have...Read more

Like the menu at Sean Sherman’s James Beard Award-winning restaurant Owamni, the recipes in “Turtle Island” abstain from using any colonial ingredients, such as wheat, sugar, chicken, beef and dairy. It was a challenge Sherman set out for himself early on in his career to only cook using the foods that are Indigenous to North America.

...Read more

Here’s a warm and comforting vegetable stew made easy with the help of your freezer. Keep the ingredients on hand, and you’ll have a hearty meal ready in minutes with almost no effort.

Use the vegetables called for in the recipe or substitute any others you have on hand using the recipe as a blueprint for quantities.

HELPFUL HINTS:

Any ...Read more

WASHINGTON — The U.S. Supreme Court extended a pause on $4 billion in food aid, likely ensuring that millions of low-income families won’t get assistance until Congress reopens the government and provides full benefits.

Siding with President Donald Trump’s administration, the justices said they will maintain a block on lower court rulings...Read more

These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in ...Read more

Desserts as a topic? Since desserts aren’t nutritionally essential, you might think you should just skip them and you’ll be better off, right? While technically that may be true, eating as a whole should be a pleasurable experience and desserts can add to that pleasure. And like many foods, the key is getting away from the idea of good and ...Read more

My friend Connie Engel is an amazing artist but also quite a creative cook. She shared with me her inspired combination of crispy sweet Fuyu persimmons with velvety orange winter squash in this picture-perfect holiday soup. I tried this soup and fell in love with the beautiful, complementary flavor combination and spectacular color.

I like to ...Read more

Traditional roasted turkey with chestnut brown pan gravy and sage-bread stuffing at Thanksgiving never gets boring. The roast fills the house with a holiday aroma. Spirits rise and mouths water. We don’t mess with a tradition.

Sides, however, let us keep things interesting. We draw inspiration from our travels and a pantry ...Read more

People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili, using brisket feels a little more ...Read more

Although there are more robust ingredients that come to mind when people think of fall flavors — pumpkin, apple and maple, to name a few — to me, it’s all about sweet potatoes. The growing season goes up until the first frost, and until then my family grows bunches and bunches of the sweet, starchy vegetable. My favorite thing to make with...Read more