ArcaMax

Here’s a quick and easy sheet pan dinner that’s ready in just 10 minutes. Snapper fillets broil alongside potatoes and broccoli for a complete meal.

To cut down on cooking time, I give the potatoes a quick head start in the microwave before transferring them to the pan to finish cooking and crisp up. The snapper is topped with a colorful ...Read more

Bold, spicy flavors have never been more in demand, especially when they add a global element to a dish. One of my favorite foods these days is Korean fried chicken, which I ate twice on a recent trip to New York City.

Celebrated for its crispy exterior and tender interior, Korean fried chicken has been a staple late-night snack in South Korea ...Read more

Do you ever do this? I do this all the time.

I just bought a bunch of ingredients for one meal that I will never, ever use again.

I had gone to Costco, looking to buy a leg of lamb. Costco is my favorite purveyor of lamb, which is actually kind of sad, but it is inexpensive and it is good quality and they always have it.

They didn't have it. ...Read more

PITTSBURGH — Thiago Leite has a simple philosophy when it comes to making cocktails, and it applies whether you're hosting a fancy dinner party for friends or simply curling up on the couch for a quiet night with your partner and Netflix.

"Make what you like," he says.

Consider the Caipiroska he was stirring together on a test run for ...Read more

I am puzzling over what to call these cookies.

For roughly 20 years, they’ve just been oatmeal cookies, because these are the ones we make. They have dried cranberries instead of raisins, because all of the people in the world who have been scarred by raisins have scarred me with their raisin trauma.

Not really. I just like dried cranberries...Read more

Alejandro Santillan-Garcia is worried he’s going to lose the aid that helps him buy food. The 20-year-old Austin resident qualified for federal food benefits last year because he aged out of the Texas foster care system, which he entered as an infant.

The Supplemental Nutrition Assistance Program — commonly referred to as food stamps, or ...Read more

PITTSBURGH — If Buddy Valastro gained fame as America's Cake Boss for his elaborate cake creations, surely Laura Magone should be celebrated as Western Pennsylvania's Cookie Queen for the countless cookies she's inspired local bakers to make and share with others.

Since starting The Wedding Cookie Table Community 10 years ago, the Monongahela...Read more

On Aug. 28 in Saint-Emilion, France, pickers fanned out into the vineyard at Château Troplong Mondot. It was the earliest harvest start in the estate’s history.

Record-breaking early picking was a key feature of harvest 2025. In Alsace, the date was Aug. 19; in Champagne, Aug. 20; for the white grapes in the Rhône Valley, mid-August, two ...Read more

Americans are increasingly over the “slop bowl.”

Chipotle, Sweetgreen and Cava — once stars of the restaurant industry — are struggling as diners tire of all those pick-your-own ingredients piled atop rice or greens. Instead, lunchgoers are choosing offerings with more texture, like sandwiches and tacos, that fill them up and often cost...Read more

The spelt flour in these ginger molasses cookies offers a chewy texture and a nutty flavor that shines with the ginger in this easy holiday cookie recipe.

Ginger Molasses Cookies

Makes 24 cookies; serves 12

Active Time: 20 minutes

Total Time: 1 hour, 35 minutes

1 1/4 cups all-purpose flour

1 cup spelt flour

4 teaspoons ground ginger, ...Read more

Rich in vitamins and minerals, kelp is a nutritious and delicious ingredient worth getting to know.

The folklore

People have eaten seaweed for thousands of years. Indigenous peoples along the Pacific coast of North America and indigenous Australians relied on kelp as an important culinary tradition, drying and preserving it ...Read more

Crustless quiche has become a beloved classic at our Christmas brunch, always taking center stage at the holiday table. Quiche, once a novel French dish that took America by storm in the 1960s and ’70s, traditionally features a custard base with cheese and often vegetables, all baked inside a flaky crust. Sliced like pie and served with a ...Read more