ArcaMax

Noodles are a key part of Chinese New Year celebrations because they symbolize long life. This recipe is perfect for the tradition because it's super-customizable based on your tastes. Try swapping in chicken for the steak. Can’t find Chinese broccoli? Use broccolini instead. Or swap out the mushrooms and broccoli altogether for...Read more

Plantains look like bananas but are bigger, with a neutral flavor and starchy texture similar to a potato. They’re typically cooked, steamed, boiled, and fried, rather than eaten raw.

The folklore

Plantains are thought to have originated in Southeast Asia, traced as far back as 500 B.C. Plantains are less common in American ...Read more

I’ve been making lots of soups lately, because that’s what is comforting in these cool months. Nothing feels better than a tasty bowl of pureed vegetable soup to warm me up. This soup combines fennel, potato and spinach together into a creamy (with no cream if you want) bowl of comfort. Fennel bulbs are sliced and added to chopped potatoes ...Read more

Move over avocado toast. Assorted mushrooms piled on a thick slice of whole-grain toast takes the cake. Especially when topped with a couple of poached eggs and a nest of fresh watercress.

We enjoyed this concoction while vacationing in Christchurch, New Zealand. Locals highly recommend the breakfast at the Majestic in the Mayfair Hotel. We ...Read more

A few years ago, I tried a Japanese-inspired version of classic Chex Mix that used furikake, that delicious seasoning of sesame seeds, spices, seaweed, and dried fish. The crunchy cereal coated with furikake blew my mind, so why couldn’t the same idea be applied ...Read more

When it comes to comfort food, there is truly nothing better than pot roast. I grew up knowing just the classic version with thick-cut carrots and potatoes in a savory sauce. But I’ve come to learn over time that one of the greatest qualities of pot roast is that...Read more

Most of us who grew up in the 1970s and '80s can recall certain staple dishes — either with love or so much distaste.

Then, and to this day, I can't stand even the thought of tuna noodle casserole, a meal my older brothers loved — they'd fight over the crunchy crust of Ritz crackers my mom always piled on top — and my husband every once ...Read more

When the temperature dips and dinner needs to happen fast — or a bowl of comfort is in order — a pot of soup can feel like a small miracle.

But just 30 minutes on the stove is all it takes to coax big flavors out of humble ingredients, especially when you lean on smart techniques and strategic shortcuts. These three soup recipes deliver ...Read more

Chicken simmered in a tomato sauce infused with onion, green pepper, and paprika forms the comforting foundation of this Hungarian goulash.

The key to its authentic flavor is using good-quality Hungarian paprika. It’s available in both mild and hot varieties and found in most supermarkets. This rich, savory goulash is served over pappardelle...Read more

Nevada and other states now have increased incentive to root out food stamp fraud. That’s good news for taxpayers.

President Donald Trump’s One Big Beautiful Bill, passed last summer, includes provisions reforming the arrangement between the feds and the states as it pertains to the Supplemental Nutrition Assistance Program. The move seeks ...Read more

This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a creamy, rich end product.

Scallop Risotto with Brown Butter & Parmesan

Serves 4

Active Time: 55 minutes

Total Time: 55 minutes

4 tablespoons unsalted butter, divided

1 large shallot, finely chopped

2 teaspoons chopped fresh thyme

1 ...Read more

Souffles are Seriously Simple to prepare, but their success depends on perfect timing. Plan your meal so the souffle goes into the oven just as you sit down for your first course (salad or soup). Remember, you can wait for the souffle, but the souffle won’t wait for you — it must be served immediately to avoid deflation.

This classic cheese...Read more