ArcaMax

Brown butter and sage are a classic couple that will never steer you wrong. Whether you use the sauce to dress a bowl of pasta or add another dimension to a homeandleisure/recipes/varietymenu/s-4336343">Read more

I have a pantry stocked with ingredients purchased while traveling. Truffle oil, dried porcini, aged balsamic vinegar, unusual pasta shapes from Italy, black currant cassis liqueur from France, paprika from Spain and marmalades from London. All get tucked away for special occasions. This holiday season I’m cooking the hand-harvested wild rice ...Read more

Pumpkin is a nutrient-rich and delicious vegetable to enjoy this season and all year long.

The folklore

Pumpkins are a beloved symbol of autumn: bright orange spheres lazing in pumpkin patches, decoratively adorning porches and tablescapes, carved into jack-o-lanterns, and savored in Thanksgiving pumpkin pie. A Mexico native, ...Read more

After more than 20 years of writing this column, I’m stepping away to pursue new projects. Before I say goodbye, I want to share my all-time favorite recipe: chocolate brownies. They’ve never failed me and embody the Seriously Simple approach — the entire batter comes together in one double boiler. Slightly chewy and wonderfully moist, ...Read more

Whenever I go home to Minnesota to visit my family, there’s one thing that I always request: Grandma’s overnight yeast waffles. To me, these are the quintessential waffles and all others are held to their standard. They’re crispy on the outside and tender in the middle, but they’re also a touch chewy from the overnight rise with yeast.

...Read more

French onion soup is one of my favorite cold-weather comfort foods. These pork chops transform everything I love about the classic into a hearty skillet dinner. The ...Read more

Here’s a fresh take on bruschetta, the classic Italian appetizer usually made with juicy tomatoes spooned over crisp, toasted bread.

For this quick dinner, I turned the idea into a main dish, using seasoned chicken breasts as the base and crunchy croutons as the topping. To keep their satisfying crunch, break the croutons into smaller pieces...Read more

On these busy fall weeks, most cooks have meals they can pull out of their back pocket without much thought.

I make a chili that can go from stove to table in less than a half-hour, and quick chicken-wild rice soup and spaghetti recipes that have become family favorites. Factor in the occasional taco night and breakfast for supper, and mealtime...Read more

California’s vintners, struggling with a precipitous drop in wine consumption, are experimenting with making an American version of tequila.

Facing state-imposed water restrictions and an oversupply of grapes, second-generation farmer Stuart Woolf is one of those betting on agave. He has planted about 550 acres over four years on his land in ...Read more

Indulge in the luxury of France with these Decadent Dark Chocolate Truffles. These little balls of joy are a delight for the senses.

Ingredients Dark chocolate Heavy cream Cocoa powderInstructions Melt dark chocolate with heavy cream.

Chill, then roll into balls and dust with cocoa powder.

These truffles will...Read more

Rise and shine with these vibrant and zesty breakfast tacos. It's a lively blend of classic breakfast ingredients tucked inside a warm tortilla.

Ingredients: 4 eggs 4 small flour tortillas 1/2 cup refried beans 1/2 cup shredded cheese 1/2 cup salsa Salt and pepper to tasteInstructions: Heat the refried beans and ...Read more

The best weeknight dinners have a short ingredient list, require minimal hands-on prep, and come together quickly at a time of day when my energy is fading. Did I mention that it helps when those dinners taste amazing too? Some of my ...Read more

As a tween, few things felt as classy, special, and adult to me as dining at an in-mall restaurant sans parents (because, you know, they dropped us off). Because of this, even though it was more of a special splurge, California Pizza Kitchen feels so intensely core to my suburban childhood. ...Read more