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The invisible power of 'nudging' is leading diners to cut back on meat
Placing plant-based lasagna in the most popular part of the canteen. Serving veggie stir fry so diners have to ask for meat. Renaming vegan food with enticing adjectives like “feel good” and “juicy.”
These are just some of the small changes adding up to a quiet revolution in school cafeterias, hospitals and on university campuses from ...Read more
Moonbeam Mushroom Soup
Unearth the mystical flavors of the forest with Moonbeam Mushroom Soup. This simple yet comforting dish combines the earthy goodness of mushrooms with the rich creaminess of heavy cream, resulting in a dish that's as enchanting as a moonlit night in the woods.
Ingredients 500g of fresh mushrooms 1 onion 2 cups of heavy cream ...Read more
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
Express Edamame Hummus
This Express Edamame Hummus is a delightful twist on traditional hummus, adding an Asian spin to a Mediterranean classic.
Ingredients: 1 cup shelled edamame 2 tablespoons tahini 1 clove garlic Juice of 1 lemon Salt to tasteInstructions: In a food processor, combine edamame, tahini, garlic, and lemon juice.
...Read more
Quick Fix: Chicken Milanese with Spaghetti Pomodoro
Bring a taste of Italy to your table with this quick and easy dinner. Thin chicken cutlets with a light, crisp coating is a winner.
The thin cutlets take less than 5 minutes to cook. They’re finished off with some capers and lemon juice. I serve them with spaghetti and tomato sauce, Spaghetti Pomodoro.
HELPFUL HINTS:
Any type of pasta ...Read more
Quick German Potato Salad
This classic German side dish is a flavorful addition to any meal!Ingredients: 4 potatoes, boiled and sliced 1 onion, diced 1/4 cup white vinegar 2 tbsp mustard 2 tbsp olive oil Salt and pepper to tasteInstructions: Mix vinegar, mustard, olive oil, salt, and pepper to make the dressing.
Toss the potatoes and ...Read more
Versatile chickpeas are your ticket to an array of satisfying meals, including these cakes
To produce a facsimile of falafel with much less work, we streamlined the chickpea mixture from our popular falafel recipe. By pulsing chickpeas, aromatics, and spices in a food processor, we easily created a cohesive blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the ...Read more
Express Coconut Rice
This quick Caribbean coconut rice is a flavorful side dish that is sure to complement any main.
Ingredients: 2 cups jasmine rice 1 can coconut milk 1 cup water Salt to tasteInstructions: Rinse rice under cold water until water runs clear.
In a pot, combine rice, coconut milk, water, and salt.
Bring to ...Read more
Astonishing Anchovy Asparagus
Experience the sea and garden's meeting in this zesty dish. Astonishing Anchovy Asparagus is an ode to the marriage of bold and subtle flavors.
Ingredients Asparagus Anchovies GarlicInstructions Sauté the asparagus and minced garlic until tender.
Mix in chopped anchovies until they melt into a savory sauce.
...Read more
Environmental Nutrition: Let’s talk salad dressings
It’s no secret that a salad filled with bright, colorful fruits and veggies makes for a delicious start to your meal, or is the meal itself. And you probably know that what we choose to top our salad — think beans, croutons, bacon bits, lean meats, etc. — can impact the health quotient of said salad. But did you realize how important the ...Read more
Seriously Simple: Enjoy this yummy alternative to classic gazpacho
Gazpacho usually means a tomato-based soup with bread and cucumbers. In Spain there is an offshoot of the tomatoey-garlic soup called Salmorejo, which uses plenty of olive oil to emulsify it all together.
Tasty, but richer, Salmorajo can be found in Cordoba, Spain, where the summers are unbearably hot. The locals keep this refrigerated soup at ...Read more
JeanMarie Brownson: Kick off summer with grilled sausages and good company
Memorial Day marks the unofficial start of summer and proves the perfect time to gather with friends. The goal is to spend as much time as possible outdoors. The food and drinks for the occasion should be easygoing. Especially for the cook.
Over the years, we’ve learned to be flexible, the weather might not always cooperate. If it’s sunny, ...Read more
The Kitchn: I make this shrimp ceviche whenever it’s too hot to cook
When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy homeandleisure/recipes/varietymenu/s-3248812">Read more
The Kitchn: Pepperoncini chicken is so good, I’ve made it for dinner 3 weeks straight
Every week I prepare a one-pan chicken skillet dinner, leaning on flavors my family loves like garlic butter, homeandleisure/recipes/varietymenu/s-3248811">Read more
EatingWell: Lighten up your barbecue menu with this fresh salad
This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch.
Cucumber Vinegar Salad
Serves 4
Active Time: 15 minutes
Total Time: 1 hour
6 Persian cucumbers
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup thinly sliced red onion
1/4 cup white-wine ...Read more
It's asparagus season and we couldn't be happier
My mother always said "less is more" and "wear the dress; don't let it wear you." Those two pieces of advice, among others, are true in life — and especially true of asparagus. Newly arrived in our farmers markets and co-ops, the vibrant green spears don't need gussying up. Asparagus, the aristocrat of vegetables, is compelling on its own.
...Read more
Column: A story about cooking cicadas? Not from me
Cicadas are plentiful, and they are full of protein. And that is why, every time cicadas start to emerge from the ground, food writers delightedly churn out stories about how we all ought to try eating them.
Well, not me. I’ve never been one for jumping on bandwagons. And a bandwagon involving the consumption of large flying insects appeals ...Read more
Cottage pie is the ultimate comfort food
Celebrate the last cool nights of late spring with the ultimate comfort food: cottage pie.
Cottage pie is simply the beef version of shepherd's pie, which is typically made with lamb.
In its most basic form, ground beef is sautéed with onions and carrots. A little flour, along with beef broth, is added to create a gravy. Mashed potatoes are ...Read more
3 sweeteners your gut will thank you for
Whether you’re getting older or have a low tolerance for the sweetener, the gastrointestinal tract can be fickle when digesting sugar.
Caving in to cravings can be satisfying, but depending on what you eat, you could pay for it later. Most sweets could contain artificial sweeteners that, according to Woman’s World, taste anywhere between �...Read more
These are the best BBQ spots in the US, Yelp says
KANSAS CITY, Mo. -- Five of the country’s top 100 barbecue spots are in the Kansas City metro, according to Yelp.
The crowd-sourced review site released its annual list, compiling the top barbecue restaurants based on the rating and number of reviews.
Joe’s Kansas City Bar-B-Que came in sixth, with Yelp noting its burnt ends and Z-man ...Read more