ArcaMax

If you’re like us, you tend to buy Halloween candy you wouldn’t mind having as leftovers. And you can use that leftover candy to make a host of sweet treats like these candy-coated caramel apples. Then all you need to do is invite a few friends over to help you devour these delicious bites.

Candy-Coated Caramel Apples

Makes ...Read more

These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile. Transform these cookies into a dessert by ...Read more

Q: What is maca root?

A: Maca (Lepidium meyenii) is a root vegetable, indigenous to Peru, that grows in the Andes Mountains. It is a nutrient-dense root containing significant amounts of iron, copper, zinc, amino acids, and vitamins B, C, and E. Historically, it has been baked, roasted, or added to soups. Today it is often found in powder form,...Read more

According to historical accounts, corn was a very important crop that was served at the first Thanksgiving. It isn’t the corn we know — it was called flint corn and turned into a kind of mush. On Thanksgiving tables all across America today we celebrate the day with the usual turkey and cranberry sauce and often...Read more

Weekday menu planning no longer starts with a center-of-the-plate animal protein. These days, pasta, grain, legume and vegetable dishes, previously relegated to “sides,” motivate many a dinner.

Sure, we still enjoy roast chicken, steaks, chops and more. We just eat fewer animal proteins and eat them less often. As much for health reasons, ...Read more

The beauty of delicious, refreshing, summery libations is that with a few ingredient swaps, you can bring them right with you into fall. While scrolling, I recently came across a mesmerizing video of an autumn Aperol spritz. I unabashedly ...Read more

Anyone else grow up heating bread and cheese in the microwave on unsupervised afternoons at home? The results were always terrible, with mushy bread and melted cheese that got everywhere — but hey, you had a hot cheese sandwich to hold you over until dinnertime, and you didn’t have to turn on the stove.

Thinking back on those early ’90s ...Read more

My husband invented one of the best kitchen innovations of all time.

It’s called The 10 Minute Cleanup.

I’m going to tell you all about it.

This works magically at the end of any dinner party. Any size. And by that, I mean I have done this with dinner for almost 100 people, but it can be done for dinner for four or even six. No number is ...Read more

My friend Namratha has an idea: She wants to start a chain of French taco restaurants in the United States.

Namratha, who recently found herself out of a job, is young. Like many young people, she is full of big ideas. One of the biggest is NP’s Tacos Français.

French tacos are all the rage in France, she says. She spent nine months in that...Read more

Stroganoff is an old Russian stand-by usually made with beef or turkey. Here’s a modern version made with hamburger meat.

The mixture of mushrooms, tomato paste, mustard and a dash of Worcestershire sauce gives the stroganoff sauce a tangy blend of flavors and a thick texture.

HELPFUL HINT:

Any type of sliced mushrooms can be used.

...Read more

This time of year, as the light slants and temperatures drop, all I really want for dinner is pasta. It’s the key to a luxuriously easy meal when tossed with the robust vegetables of autumn.

As much as I love winter squash, I have often resisted using it, not wanting to deal with removing the tough peel and the messy seeds. But right now, ...Read more

PITTSBURGH — Most every restaurant worth its salt (and sugar) has a killer dessert on the menu that assures diners will leave the table on a sweet and happy note.

If it's prepared on site, that often entails employing a professional pastry chef, which can prove expensive for places that are new and trying to keep costs down while getting ...Read more

Meatballs are made in countries across the globe and are widely loved.

They're often bite-sized — though they also can be rather large, most notably those Chinese "lion's head" meatballs — and popular with kids, who love food that can be popped into their mouths.

Some say they were first made in Persia (where they are called kofta) and ...Read more

The Canadians sure do know a thing or two about snacking. They invented poutine, after all.

And now come these All Dressed Ruffles. They are like a flavor explosion in your mouth, so much so you may have trouble identifying the flavors. Let me help: A ketchupy barbecue provides a smoky depth of flavor; vinegar lends the tang; sour cream adds ...Read more

Fall is when many of us start to slow down, and at the same time get a hankering for foods that warm us up on a crisp and chilly day while filling the kitchen with wonderful, comforting aromas.

If it's easy to prepare, even better. And when said meal doesn't cost a proverbial arm and leg? That's a definite win in these economic times, when ...Read more

PHILADELPHIA — While some detractors might say it would take $2,500 for them to stomach Wawa's Gobbler, many fans of the convenience store chain and its seasonal Thanksgiving-in-a-hoagie offering have paid more than that for Gobblers over their lifetime.

Whether you love them or hate them, now you can get paid $2,500 to eat Gobblers and talk ...Read more