ArcaMax

Americans are increasingly over the “slop bowl.”

Chipotle, Sweetgreen and Cava — once stars of the restaurant industry — are struggling as diners tire of all those pick-your-own ingredients piled atop rice or greens. Instead, lunchgoers are choosing offerings with more texture, like sandwiches and tacos, that fill them up and often cost...Read more

The spelt flour in these ginger molasses cookies offers a chewy texture and a nutty flavor that shines with the ginger in this easy holiday cookie recipe.

Ginger Molasses Cookies

Makes 24 cookies; serves 12

Active Time: 20 minutes

Total Time: 1 hour, 35 minutes

1 1/4 cups all-purpose flour

1 cup spelt flour

4 teaspoons ground ginger, ...Read more

Rich in vitamins and minerals, kelp is a nutritious and delicious ingredient worth getting to know.

The folklore

People have eaten seaweed for thousands of years. Indigenous peoples along the Pacific coast of North America and indigenous Australians relied on kelp as an important culinary tradition, drying and preserving it ...Read more

Crustless quiche has become a beloved classic at our Christmas brunch, always taking center stage at the holiday table. Quiche, once a novel French dish that took America by storm in the 1960s and ’70s, traditionally features a custard base with cheese and often vegetables, all baked inside a flaky crust. Sliced like pie and served with a ...Read more

Every year as the holidays approach, I eagerly anticipate holiday baking and decorating sugar cookies. And every year, they don’t exactly turn out as ...Read more

When I think of the holidays, I immediately think of peppermint-flavored candy canes. While I love to look at those cheerful stripes of white and red, I rarely want to eat the sweet candies. Instead I use up the candy canes I receive in creative ways, from sprinkling them on top of homeandleisure/recipes/varietymenu/s-3938946">Read more

Now that darkness falls before the end of the workday, the crisp fall air has a winterlike bite.

We’ve reached the time of year when pasta bakes feel like a warm blanket, our favorite chili recipe is on repeat and we usher in our routine of making a different soup each week.

To find inspiration for our self-imposed seasonal soup challenge, ...Read more

This quick and easy version of the traditional Italian dish Vitello Tonnato (Veal in Tuna Sauce) swaps veal for sautéed pork loin chops. It’s a perfect dish that can be served hot or cold.

I’ve also simplified the sauce to make preparation a breeze. Served over a colorful bed of red peppers and beans, it’s a complete one-dish dinner. ...Read more

PITTSBURGH — A healthful approach to food can be an important step in a cancer patient's journey. But experts want to dispel fear and confusion around nutrition during a time that is rife with those emotions.

"No matter what, when you have cancer, you have anxiety," said Lanie Francis, a medical oncologist and hematologist who is founder and ...Read more

When Ilan Stavans was growing up in Mexico City, he didn't appreciate the food his family prepared.

It was only after he moved a world away, and began to view it with the eyes of the scholar he had become, that he appreciated the history of those Eastern European recipes, handed down and rewritten over the decades.

The grandchild of Eastern ...Read more

Now that your lawn is strewn with fallen leaves and you're reaching for a sweater instead of sunscreen, it's probably time to revamp the weekly menu to include the hearty, warming foods associated with fall. And what's easier to cozy up to on a chilly autumn evening than a homemade chicken pot pie?

The classic marriage of golden, flaky pie ...Read more

Invite a splash of color and vibrancy to your party with these skewers. Extraordinary Exotic Fruit Skewers are a celebration of nature's candy.

Ingredients Dragon fruit Star fruit HoneyInstructions Cut the fruits into bite-sized pieces and thread onto skewers.

Drizzle with honey before serving.

These skewers ...Read more

Buffalo might be synonymous with hot wings, but there’s a less heralded bar staple that represents the city even better. The locally beloved roast beef on a caraway-seed-studded kümmelweck roll is a legacy left over from German immigrants who flocked to the northern New York metropolis in the early 19th century in search of jobs in the ...Read more