ArcaMax

Chicken seasoned with cinnamon, cumin, and turmeric creates a fragrant, savory Moroccan-inspired dish. The turmeric not only infuses the chicken with a warm golden hue but also adds a earthy depth to the flavor.

It’s served with pearl couscous which is also called Israeli couscous. Its small, round, pearl-like grains are slightly larger and ...Read more

Dinner is different with the arrival of autumn. Afternoon shadows lengthen, the air chills with scents of damp earth as leaves turn gold and red, and we turn away from the grill and toward the stove.

In a glorious farewell to summer, the harvest is at its peak. Stroll the farmers market aisles piled high with a collision of seasons — the ...Read more

This happened a few weeks ago, so I don’t remember who it was that broke my heart.

We were at the beach, and it was this other person’s — whoever she was — turn to make dessert. She chose to make brownies, and put a box of brownie mix on the shopping list.

I said, “You know, we could make our own brownies.”

She said, “From ...Read more

There was a time less than a quarter-century ago when judges would turn their noses up at wines from Colorado, said Julie Balistreri of Balistreri Vineyards, a family operation based in Denver.

The reputation of Colorado wine wasn’t always kind. It was too fruity. Too sweet. Compared to the more established wine regions in California, Oregon ...Read more

In early September, the Trump administration’s Make America Healthy Again Commission released a highly anticipated roadmap for improving the health of the nation’s children. Many within the MAHA movement hoped this would be a turning point: a chance to advance meaningful action on pesticides, healthy food and organic and regenerative ...Read more

In a world that often seems to be teetering on the edge of chaos, what hope is there for defenseless fish?

The Atlantic cod off the eastern coast of Canada were once such an abundant resource that their dried flesh helped drive the colonization of the Americas, spawning local delicacies from Spanish bacalao to Jamaican ackee and saltfish. ...Read more

Bring a touch of magic to your morning with Morning Magic Granola Bars. These bars of oats, nuts, and honey are as enchanting and energizing as the magic of the morning.

Ingredients 2 cups rolled oats 1/2 cup mixed nuts, chopped 1/2 cup honey 1/4 cup dried fruit A pinch of saltInstructions Preheat your oven to 350°F (...Read more

This one-skillet dish combines tender, flaky salmon with crisp, garlicky broccoli and bell pepper, all cooked in one pan for easy prep and cleanup. Packed with lean protein, omega-3s and a generous serving of veggies, this is one recipe you’ll want on repeat!

One-Skillet Garlicky Salmon & Broccoli

Serves 4

Active Time: 20 minutes

Total ...Read more

Rough-skinned and oddly shaped, jicama is rather humble looking. A peek inside reveals a creamy white flesh with the crisp and juicy texture of a pear and the mild sweetness of a water chestnut.

The folklore

Also known as yam bean or Chinese potato, jicama remains a popular ingredient in global cuisine, known for its ...Read more

I am a noodle lover and this one is a favorite of mine. This is a fun recipe cooked in the wok or a deep skillet. Years ago, I worked with Chuck Williams of Williams-Sonoma on how best to describe the act of stir-frying — which is easy if you follow the directions. Remember that fresh noodles cook much faster than dried ones so be careful not ...Read more

My husband often browses the internet to learn about the origin of a word or to discover random facts related to his interests. He shares his new knowledge with anyone willing to listen. Today, he’s searching for the inventor of the French dip sandwich.

Maybe because I experimented in the kitchen by making a “dip” sandwich that’s ...Read more

Apple fritters are one of my all-time favorite fall treats. I love the crackly glaze, those irresistible crispy edges, and chunks of apple packed into tender dough. And while I’m usually quick to make my favorite bakery treats at home (looking at you Read more

I hate to admit it, but I ate a large amount of processed, half-prepared meals as a kid. My parents often worked late, which meant Kraft mac and cheese, Stove Top stuffing, and Hamburger Helper were on regular rotation as we children were left to fend for ourselves.

Watching episode four of the homeandleisure/recipes/varietymenu/s-3868764">Read more

Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods.

That crisp, cool salad that hit the spot on a hot night in July doesn't quite cut it in sweatshirt weather. Once the leaves start to change color and we're reaching for an extra blanket at bedtime instead of cranking up the air conditioner, ...Read more