ArcaMax

With a lot of testing, we discovered the keys to the perfect creme brulee recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the best texture.

Classic Creme Brulee

Serves 8

1 vanilla bean

4 cups heavy cream

2/3 cup granulated sugar ...Read more

Silky avocado adds creaminess that’s cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer a refreshing crunch.

Avocado Tuna Salad

Serves 6

Active Time: 15 minutes

Total Time: 15 minutes

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1/4 teaspoon salt

2 medium ...Read more

Q: What is the liquid that is found in canned salmon?

A: Most canned salmon contains only one ingredient: salmon. The liquid you see in the can is likely juice from the fish itself. Canned salmon is cooked after it’s canned, so the natural juices of the fish that come out through the cooking process are then contained within the can. (This ...Read more

Here’s a favorite recipe that holds a significant taste memory to me. My grandmother picked me up from nursery school on a rainy day and took me back to her house, where she had a bowl of cream of tomato soup and an egg salad sandwich waiting for me.

This take on that taste memory includes white beans in the soup, giving this rustic dish an ...Read more

Brussels sprouts just may be the vegetable that staves off the winter blues. Embrace these green orbs whenever possible, especially when roasted, fried or sauteed. Steer clear of the smelly boiled heads of the past — overcooking them brings out excessive bitter flavors.

One of my favorite Brussels sprouts recipes is to saute shredded sprouts ...Read more

I love a plate of scrambled eggs or a stack of fluffy buttermilk pancakes, but anytime I’m hosting a weekend breakfast or homeandleisure/recipes/varietymenu/s-3556575">Read more

There are so many ways you can cook salmon, from a simple seared salmon with crispy skin to homeandleisure/recipes/varietymenu/s-3556574">Read more

It’s that time of year. You go to your doctor for the annual physical. The nurse has weighed you on the way in. Now you’re sitting on the exam table in the horrible paper gown waiting for the doctor to appear.

The doc walks in the door and declares that you're officially obese. Your Body Mass Index (BMI) has been calculated and it’s over ...Read more

LOS ANGELES — In many ways, 2025 already feels like a dumpster fire. Not like the first few sparks of a blaze that's about to ignite, but a raging fire fast engulfing anything and everything in its path. Maybe a few well-intentioned resolutions will help?

According to a Pew Research Center survey, three in 10 Americans attempted at least one ...Read more

January can be something of a slog for home cooks.

The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re back to the hearty casseroles, warming stews and meaty one-pot dishes that define winter cooking.

Yet there is at least one bright spot you can count ...Read more

Impossible Bowls' Spicy Enchilada Bowl has it all: high in plant proteins (11 grams), no cholesterol, no animal products, ready quickly and super tasty.

The enchilada sauce that brings it all together tastes remarkably like my homemade kind: Not too heavy on the tomato and with just a little kick.

The Impossible "chicken" is maybe cut a ...Read more

Paul Theroux had it right when he pronounced January "the season of recovery and preparation."

First, the recovery. I'll bet you're just as weary as the rest of us after so many holiday activities which, for me, included chasing after grandkids, imbibing in a little too much red wine and logging way too many miles on the Pennsylvania Turnpike ...Read more

Parsley is one reliable green this time of year. No matter the weather, you can count on parsley — curly and Italian — to be in every grocery store, and the kitchen workhorse can do more than garnish a plate.

It makes a delightful salad, perhaps best known as an ingredient in tabbouleh. While most tabbouleh recipes pay homage to bulgur, I ...Read more

This dish brings together tender chicken in a rich, tangy, and slightly sweet glaze of honey, mustard, and soy sauce. I paired it with penne pasta infused with garlic and fresh parsley. It’s a perfect dinner for a busy weeknight.

The chicken is seared locking in its juiciness, while the sauce provides a perfect balance of savory and sweet.

...Read more