ArcaMax

Corned beef is brisket that has been pickled in spices for days, but it is often high in sodium. To help control the salt level, we use pickling spice — a blend featuring mustard seed, coriander and black pepper — to achieve a similar flavor. A medley of cabbage, potatoes and carrots rounds out the dish for a hearty, cozy meal.

Baked Corned...Read more

Everyone has their own favorite way to celebrate St. Patrick’s Day. Your yearly tradition might include corned beef and cabbage or perhaps a big pot of homeandleisure/recipes/varietymenu/s-4028135">Read more

Girl Scout cookie season is in full swing — and while I never was a Girl Scout myself, I definitely did partake in the cookies (Tagalongs, Thin Mints, and Samoas were my favorites). These coveted little treats are only available at certain ...Read more

As the author of “The Cuisine of California” and “The California Cook,” I have researched California cooking history throughout the 20th century. From patio cooks to garden salads, modern California Cuisine has evolved a lot. This succulent swordfish dish originally relied on mesquite wood to add a smokey sweet flavor to the marinated ...Read more

In Chicago, everyone we know is Irish on Patrick’s Day. We set up a corned beef to slow-cook, put folding chairs and handwarmers in the trunk, and head out to a local parade. After our fill of Irish dance and music, we return to the warm, spicy aroma of that low-simmered corned beef.

A cold glass of Guinness keeps the cook company while the ...Read more

Zinc is considered a “trace mineral” because the body requires it in such small amounts, but it is found in cells throughout the body. While it is required in small amounts, only iron is a more concentrated mineral in the body. It is available in supplement form, in some cold lozenges, and in certain fortified foods. Zinc supplements are ...Read more

PITTSBURGH — Elected "ingredient of the year" by The New York Times, vinegar can have many uses and personalities far beyond its generic role in a salad dressing or as a decorative balsamic reduction.

You can use a splash as a finish to lentil soup or chili to add depth. Some bartenders are throwing it into mocktails. There are folks who use ...Read more

People choose to eat less meat for a variety of reasons, from religious and cultural to health benefits. But don’t forget: Meat-free dishes taste good, too.

With a run of springlike weather and the beginning of Lent, now is a great time to try a new batch of recipes that are lighter in preparation but not in flavor. (We’re following the ...Read more

Using bone-in chicken thighs adds rich flavor and keeps the meat tender and juicy in this Spanish-inspired dinner.

The chicken simmers with rice, tomatoes, peppers, onion and garlic, all brought together by the bold, smoky flavor of chorizo. Chorizo is a highly seasoned pork sausage. Look for Spanish chorizo that is fully cooked and ready to ...Read more

By the time winter reaches its midpoint, it is easy to feel like the only sensible plan is to hunker down and wait for brighter days. Hosting a winter brunch, though — something colorful, comforting and celebratory— can be the perfect way to bring a little sunshine to a cold, gray season.

A fennel salad makes a bright, refreshing start, ...Read more

I have been baking bread again, and it feels so good.

I don't know why I stopped. I suppose I didn't have time one day so I got a loaf from the fabulous bakery a couple of miles away. The fact that their bread is so good did not help matters. It made it easier and easier not to have time to bake.

But that changed a few months ago. Not the ...Read more