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Get grilling! Follow these guidelines for the perfect Memorial Day steak

Recipes / Wolfgang Puck /

Memorial Day marks the unofficial start of the summertime grilling season. With that in mind, I'd like to share my tips for getting the best results when grilling one of my favorite dishes: steak. All of my chefs at my CUT steakhouses (in Beverly Hills, Las Vegas, London, Bahrain, Singapore and New York City) follow these lessons....Read more

The Grilling Season

Memorial Day weekend kicks off the grilling season, and there will undoubtedly be those who've forgotten the essentials since the last ember went cold at the final barbecue Labor Day weekend.

First, and probably most importantly, the grillmeister must be kept properly refreshed from prep to plating. There is no scientific evidence grilled ...Read more

Environmental Nutrition: 12 tips for eating green

Recipes / Variety Menu /

Environmental Nutrition

It's the perfect time of year to put Mother Nature back into our thoughts and actions. And one of the most important ways you can flex your green muscle is by making a few simple changes in your diet. Use these eat-eco ideas to boost the planet's health, while staying ...Read more

Seriously Simple: Quesadillas offer opportunity to experiment with variations

Recipes / Variety Menu /

Years ago I was asked to revamp the menu of a nationally known Mexican restaurant chain. I did research on what was traditional from those dishes that had become "Tex-Mex." Among my discoveries was that originally flour tortillas were used to make quesadillas, because corn was not indigenous because in certain areas of Mexico.

In other parts of...Read more

EatingWell: Veggie muffaletta has signature flavor of classic sandwich

Recipes / Variety Menu /

Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.

Vegetarian Muffalettas

Serves 4

Serving Size: 1 ...Read more

The Kitchn: Sweet potato 'hummus' is a game changer

Recipes / Variety Menu /

TheKitchn.com

Roasted cauliflower is my weeknight staple. It is one of the simplest vegetables to prepare when in a hurry, as it only takes about 20 minutes to roast, and cooking it in a hot oven unlocks its earthy sweetness. This bowl features powerful complements to that sweetness: lentils, cilantro, ...Read more

The Kitchn: 5 tips for baking with Greek yogurt

Recipes / Variety Menu /

TheKitchn.com

You're desperately craving Saturday morning pancakes, but the buttermilk in your fridge expired two weeks ago and you're all out of milk. You do, however, have a tub of Greek yogurt -- and, surprise! It can do the job just as well.

Greek yogurt may be primarily a wholesome breakfast staple,...Read more

Yogurt with Fruit and Nuts

Recipes / Recipes by Zola /

Tips for preventing the yo-yo dieting cycle

You’ve lost a nice chunk of weight. Congratulations! Trouble is most folks just gain it back – and then some. There are tasty ways to prevent weight gain. Make a few minor adjustments and you’re on your way to maintaining your weight loss.

1. Eat 3 times a day.

Trick here is to keep ...Read more

This chicken dish is quick and easy

Recipes / Quick Fix /

Chicken, with spices and gently sauteed vegetables is a 30-minute dinner. The tricks for this quick meal are to make sure all of the vegetables are cut to the same size and to start with the vegetable that takes the longest and add from that point.

Helpful Hints:

-- Slice the red bell pepper and fennel in a food processor or with a mandolin.

...Read more

Think small: Quick grilling for Memorial Day with thinner cuts

Recipes / Variety Menu /

Empty-nesting opens new doors. I've come to appreciate a mostly empty fridge -- no pressure to cook. Grocery shopping takes less time, especially with an expanded budget. The menu contains new additions -- all quick-cooking and much of it indulgent. What has not changed is the preferred cooking method: the grill.

BK (before kids), my husband ...Read more

Head to Europe for crisp white wines to match grilled chicken wraps

Recipes / Variety Menu /

The white wines of Europe are far more diverse -- and flavorful -- than the mass-produced pinot grigio you usually grab at the supermarket. Take these three from Chablis, Santorini and the Ribeira Sacra region of Spain. Each would make a fresh companion to a light dinner, like this grilled chicken salad in a wrap.

MAKE THIS

CHICKEN SALAD WRAPS...Read more

Best Bites: Ritz Crisp & Thins Salt & Vinegar

Recipes / Variety Menu /

You could argue that Ritz Crisp & Thins Salt & Vinegar chips have too many ampersands in the name, but it is inarguable that these puffed chips are good. Make that very good. They are a lower fat alternative to potato chips, and are every bit as insidiously addicting. They are light, crispy, airy and delicious. Sorry -- airy & delicious.

Size: ...Read more

Whether green or white, asparagus is a rite of spring

Recipes / Variety Menu /

For me, there's no more secure harbinger of the exodus from winter than the oh so welcomed gift of a bundle of tender asparagus stalks from a dear friend who has been nurturing her asparagus bed for many years. A perennial, asparagus takes a few years of cultivating before it will yield its tasty rewards. It is worth the wait.

If we were ...Read more

Artichoke hearts fry up crisp, delicious and pretty enough for prom

Recipes / Variety Menu /

Flowers, though quiet, have a lot to say. For instance: I'm sorry. I like you. And, at prom: You're mine.

The tradition, one tradition has it, dates back to the damsel who ripped a swatch from her gown and pressed it into the armored fingers of her departing knight. He was hers.

Now she wears a corsage, which means bodice, though it snaps ...Read more

How to build a better BLT — and add lobster or arugula pesto

Recipes / Variety Menu /

It seems almost a shame to be writing about BLTs in the middle of May, months from tomato season, but it'd be more shameful to indulge in a month dedicated to sandwiches without including this pillar of high art. And don't be mistaken, a BLT with its symphony of crunchy, savory, salty and juicy is high art.

The blueprint is baked into the name,...Read more

15 wines that will help you understand Washington (the state, not the swamp)

Recipes / Variety Menu /

Those adhering today to the legendary prompt of 19th century America -- "Go west, young man" -- would serve themselves well by not going all the way west, particularly if the goal is to make Pacific Northwest wine.

Coastal Washington has beauty and charms all its own and even produces some of the state's wine. But eastern Washington is ...Read more

No cream? No butter? Can this really be French cooking? Mais, oui! author insists

Recipes / Variety Menu /

It's time for American cooks to embrace their French side; no passport or accent necessary.

As a proper guide for this French adventure, Georgeanne Brennan's latest cookbook, "La Vie Rustic: Cooking and Living in the French Style" (Weldon Owen, 292 pages, $35), offers indispensable advice.

Brennan's French lesson is based on simple, seasonal, ...Read more

Today's Special: Feta cheese is Greek, but it's so much more

Recipes / Variety Menu /

Good fresh feta, the classic Greek cheese, should be moist and creamy when young. As it ages it becomes sharper and more complex with a clean, fresh, mouthwateringly tangy, salty flavor.

Feta has been around for centuries, and there is hardly a Greek meal that does not incorporate feta cheese in some manner -- salads, stuffed into pies or ...Read more

Aioli: Smashing it old school with mortar and pestle

Recipes / Variety Menu /

"When the moon marks your breath with the fragrance of death, that's aioli."

Stupid Dean Martin: That's how that lyric should have gone. Amore, after all, is highly over-rated. But, aioli, my friends, is forever, like Bela Lugosi's "children of the night." Pungent garlic and slippery extra-virgin olive oil emulsify into a creamily congenial ...Read more

Sell-by date has no effect on meat once it's thawed

Recipes / Variety Menu /

Q: If I freeze meat a day before the sell-by date, how long can the meat thaw when I get it out later? If something is frozen days before the sell-by date, can it thaw longer?

-- Chris Gleason, Fremont, Mich.

A: Freezing meat (or other foods that qualify) by the sell-by date is a good way to preserve it so it doesn't go to waste. Keep in mind ...Read more

 

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