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Fantastic Frittata
Give your lunch a Mediterranean twist with this delightful dish. Fantastic Frittata is a canvas of culinary creativity, painted with the simplest ingredients.
Ingredients Eggs Bell peppers CheeseInstructions Beat the eggs and pour them into a hot skillet.
Add chopped bell peppers and sprinkle cheese on top.
...Read more
Hasty Hummus and Veggie Cups
These quick veggie cups are a healthy and fun way to enjoy hummus and vegetables.
Ingredients: 1 tub of hummus Assorted sliced vegetablesInstructions: Fill cups with hummus.
Arrange sliced vegetables in each cup and serve.
Hasty Hummus and Veggie Cups are a vibrant invitation to a healthier hors d'oeuvre. They'...Read more
McDonald's extends its $5 Meal Deal through the rest of the year
It was just supposed to be a summer thing, but McDonald’s has extended its $5/$6 Meal Deal through the end of 2024, according to a news release from the fast food giant.
The combo includes a McDouble burger or a McChicken sandwich, small fries, four-piece piece Chicken McNuggets and a small soft drink.
The price “starts at $5” and goes ...Read more
Chipotle Mexican Grill brings back smoked brisket
Chipotle Mexican Grill has brought back what it calls its top requested menu item, smoked brisket, for the first time after a nearly three-year absence.
The Newport Beach, California-based chain describes the beef as seared on a plancha and seasoned with peppers, hand-chopped and finished with a spicy sauce.
Chipotle tested it in late 2020 in ...Read more
Could we recreate this Greek American favorite without a live fire and a spit?
Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps. To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-...Read more
Mystical Meadow Mushroom Soup
Experience the mystical allure of a meadow with this comforting mushroom soup. A blend of earthy mushrooms simmered to perfection, creating a soup as soothing and heartwarming as a stroll through a mystical meadow.
Ingredients 1 lb mushrooms, sliced 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 2 ...Read more
Sunset Salsa Fresca
Embrace the lively fiesta spirit with this Sunset Salsa Fresca, a dish as vibrant and colorful as a Mexican sunset. Fresh tomatoes, crunchy onions, tangy lime, and fiery jalapeños come together in a dance of flavors as passionate as a flamenco rhythm.
Ingredients 5 ripe tomatoes 1 large onion 1 jalapeño Juice of 1 lime ...Read more
EatingWell: You can still enjoy delicious Buffalo chicken in a healthy, low-carb meal
These healthy Buffalo chicken stuffed peppers are bursting with flavor. The heat from the hot sauce, the tang from the yogurt and the perfectly crisp-tender bell pepper all come together perfectly in this easy low-carb dinner.
Buffalo Chicken Stuffed Peppers
Makes 8 stuffed pepper halves; serves 4
Active Time: 15 minutes
Total Time: 45 ...Read more
Environmental Nutrition: 5 protein myths to stop believing
Your body needs protein — that’s a fact. “Protein does a lot of great things for us. It helps build and repair muscle and other tissues, moves oxygen and nutrients around our bodies, and is involved in many important bodily functions, including digestion,” says registered dietitian Caroline Susie, a spokesperson for the Academy of ...Read more
Seriously Simple: Sheet pan roasted zucchini, corn and tomatoes, a perfect late summer side dish
It’s always tough to say goodbye to summer — particularly to the glorious gold, radiant red and vibrant green produce colors. But the early autumn days still have those warm weather moments and availability of end-of-summer fruits and vegetables. Yellow and green zucchini, white or yellow corn, and tiny grape or cherry tomatoes make up this ...Read more
JeanMarie Brownson: Speedy chicken is perfect for a weeknight family dinner
When I was a kid, my mom served chicken once a week. Somehow, a 3 1/2 pound bird fed our family of seven. We enjoyed our portions, skin and all, and scraped the roasting pan clean to spoon delicious juices over potatoes.
Today, the National Chicken Council tells us that the U.S. buys more chicken for the center of the plate than any other food....Read more
The Kitchn: Old-fashioned buttermilk bar donuts are crispy, fluffy perfection
I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the homeandleisure/recipes/varietymenu/s-3414774">Read more
The Kitchn: If you’re looking for a new chili recipe, try it Midwestern style
Cincinnati chili may seem like a head-scratcher of a dish: Is it a chili or is it a pasta? The answer is both. This iconic combination of spaghetti topped with a hearty, spiced chili, and oftentimes a pile of brightly colored, shredded cheddar cheese, hails from ...Read more
Asian Chicken with Veggie Slaw
You’ve probably noticed that I regularly try to convince you to eat whole, unprocessed foods. Every recipe I write uses what I consider unprocessed foods (with minor exceptions).
To keep it simple, let’s start off with some definitions:
What are processed foods? Processed foods are anything you buy in a package in a grocery store. ...Read more
Diabetes Quick Fix: Sloppy Joes
Sloppy Joes, ground meat in tomato sauce served over bread has been an American favorite for over half a century.
There are many claims to the origins of Sloppy Joes, one of America’s favorite meals. My favorite story is that Sloppy Joe’s Restaurant in Key West took the Cuban stewed ground meat dish, Picadillo, which is traditionally served...Read more
Column: Cookbook du jour is a more than worthy addition to all the others
I own, by actual count, 281 cookbooks.
Some people might find that excessive. Some people get by with five or six cookbooks, or one or two. Or none.
They don’t understand.
I love my cookbooks like some people love their 281 cats, or their 281 children. How can you ever part with even one?
Actually, I’ve probably parted with maybe 50 over...Read more
When making tomato sauce, fresh is best
Whether you’re growing your own, buying them at a farmers market or finding the ones “locally grown” at your favorite grocery store, tomatoes are now at their ripest, which makes them just right for a big batch of fresh tomato sauce.
Making a fresh tomato sauce that truly captures everything we love in a tomato can be a difficult task. It...Read more
Japanese grilling style yakiniku offers 'zen community experience'
PITTSBURGH — Gathering with family or friends for a backyard cookout is always a good time. But for the person tasked with manning the grill? Maybe not so much.
It's often hot, tends to be smoky and the hosts almost never get to socialize with guests because they're too busy cooking for everyone.
"And there's always some guy with dad shorts...Read more
Board certified: How a thoughtfully arranged spread makes entertaining easy
PITTSBURGH — Sarah Tuthill has a pretty straightforward philosophy to assemble a food board for parties: Keep things simple, but also make your spread memorable by arranging the food and drinks thoughtfully.
The made-to-order cheese and charcuterie boards crafted at her tiny storefront and commercial kitchen, EZPZ Gatherings in Aspinwall, ...Read more
A hot honey recipe that spices up everything from salads to dessert
Hot honey has me in its sticky grip.
You can pay too much for this spicy-sweet condiment or make your own in minutes. It’s a zippy dip for pretzels and chips, kicks up mozzarella on crostini, enlivens ricotta cheese on berries. Think Nashville hot chicken, hot honey butter for biscuits and cornbread. Do try it over vanilla ice cream.
Now is ...Read more