ArcaMax

PITTSBURGH — Most of us are not professional chefs or caterers or decorators, so the thought of cooking for and entertaining a Thanksgiving crowd can be daunting.

That's why we turned to the experts — professional chefs and caterers and interior designers — to discuss some typical Thanksgiving mistakes and how to avoid them.

Not ...Read more

Here’s a warm and inviting vegetarian dinner. Sweet potatoes, chickpeas and chopped tomatoes form the base of this dinner that takes about 10 minutes to make.

I cook the potatoes in the microwave for a few minutes to cut the total cooking time. Garam masala, ginger and turmeric add a rich flavor. A little maple syrup gives a sweet hint to ...Read more

Whet the appetites of your Thanksgiving visitors or holiday party guests with this grand antipasti platter. The assembly directions and recipes come from San Francisco food stylist Bebe Black Carminito and her new cookbook, “The Curated Board: Inspired Platters & Spreads for Any Occasion” (Abrams, $25).

This board curates a selection of ...Read more

Sometimes I crave a crunchy snack. But those Doritos or Ruffles are not the healthiest of products, so I’m always on the lookout for some kind of substitute. I found these Daily Crave chips made from quinoa.

The substantial bourbon barbecue flavor holds up to the earthy taste of the quinoa. And with four grams of plant-based protein and only...Read more

Brunch has a special seat at the table: It bridges savory and sweet and breakfast and lunch, and appeases both early birds and late risers.

It’s a meal with very few rules, which is especially welcome to cooks as we head into a season filled with tradition and culinary expectations. Want to serve pancakes alongside prime rib or burgers with ...Read more

LONDON — I arrived hungry but with some anxiety at The Yellow Bittern on Caledonian Road, not far from St. Pancras Station. The small restaurant — seating about 16 diners — had been open for less than a week. From the street it looked like a bookstore, befitting its name, which is taken from a three-century-old Irish poem. The place is ...Read more

Brad Pitt will reportedly be bringing his claims against Angelina Jolie to court after the exes’ ongoing battle over their French winery was given the green light to head to trial.

A Los Angeles Super Court judge ruled in favor of the Château Miraval case moving to trial, upholding Pitt’s claims of interference regarding shares in the ...Read more

This plant-based kale salad is powered by the flavors of miso, ginger, and toasted sesame oil. Dressing the kale first gave the tough greens time to soften while we fried the tofu.

Kale Salad with Crispy Tofu and Miso-Ginger Dressing

Serves: 4

1/4 cup seasoned rice vinegar

3 tablespoons toasted sesame oil

3 tablespoons white miso

1 ...Read more

Roasting brings out the inherent sweetness in carrots — add a little maple syrup and butter and you have a batch of crave-worthy caramelized vegetables.

Maple Roasted Carrots

Serves 12

Active Time: 10 minutes

Total Time: 35 minutes

1 1/2 pounds carrots, sliced 1/4-inch thick on the diagonal

2 tablespoons melted butter

2 tablespoons pure...Read more

It’s hard to distance yourself from sugar. Sure, it’s in your favorite desserts, but it’s maybe also lurking in your sandwich bread and go-to bottled salad dressing. It’s everywhere in the supermarket, which is why so many Americans are consuming a lot more added sugar than what is recommended.

According to the American Heart ...Read more

A new book landed on my desk recently that celebrates baking in the American South. With recipes like Lemon Drizzle Loaves, Buttermilk Panna Cotta with Caramel Satsumas, and Chocolate Moonshine Cake, you can’t go wrong. The book features stories, history and recipes galore that show off Americas’ Southern style of baking.

This delicious ...Read more

The Grand Canyon offers unparalleled views as far as you can see. We’ll never forget the sights of this National Park treasure. But it’s the Park’s pancakes and cinnamon rolls that motivated our morning hikes.

During a recent visit to the South Rim of the Grand Canyon, we ate crispy-edged, light, fluffy, and deliciously buttermilk-y ...Read more

The dark and stormy is one of the very first cocktails I ever learned to make — and also one of the easiest. Made by layering dark rum and refreshing ginger beer together in a glass, it got its name because the dark rum floating on top gives it a cloudy appearance that mimics the appearance of storm clouds.

With only two ingredients (plus a ...Read more