ArcaMax

Peruvian arroz con pollo originated in the seaside city of Chiclayo as arroz con pato, where it featured native duck and chicha de jora, a fermented corn beer that dates to the Inca Empire. Over time, Peruvians adapted to ...Read More

The worst thing that can happen when digging into a layered dip — which is typically built in a deep bowl that showcases all the layers — is losing your chip in the dip. For this recipe, we rethought the architecture a...Read More

These thinly pounded steaks smothered in a rich, flavorful gravy are quick to come together. Minute-steak recipes originally used high-quality cuts of beef (most commonly sirloin) that were hand-pounded and flash-seared in...Read More

For a peach ice cream that screams peach, a no-custard base was essential to let the delicate fruit flavor come through. A combination of fresh and cooked peaches yielded juicy peach aroma and flavor that permeated each ...Read More

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 ...Read More

We found that trying to add fresh strawberries, whether chopped or pureed, directly to the filling compromised the creamy texture of the cheesecake layer and prevented the bars from setting up correctly. Instead, we pureed...Read More