ArcaMax

In caprese salad, mozzarella and basil enhance tomato slices with freshness and dairy richness. We wanted to borrow that formula but shake up a few of the traditional components.

Heirloom tomato slices, packed with ample, flavorful juice, were large enough to cut into thick slabs and shingle with salty pan-seared slices of halloumi. A simple ...Read more

Looking for something different to cook for a holiday weekend get-together? Grilled pork tenderloin is a wonderful choice. We pound the pork tenderloins into thin, uniform steaks for exceptionally fast cooking, so you’ll have plenty of time to prepare the meal and mingle with your guests.

Grilled Pork Tenderloin and Summer Squash with ...Read more

No-bake berry pies often turn out soupy, chewy or tasteless. Could we make a pie with great texture and flavor — and still keep it simple?

We used a flavorful graham cracker crust and thickened some pureed berries with cornstarch to create a no-bake summer berry pie recipe that was easy to make, sliced neatly, and had great flavor and texture...Read more

Many varieties of horchata are widely popular across Spain and Latin America. Our rice-and-almond-based version, flavored with Ceylon cinnamon, is a style typical to Mexico. It’s a cinch to make, and the sweet, cold, creamy drink is the perfect foil for warm weather and spicy food.

Toasting the almonds and cinnamon brought out their full ...Read more

With tender shreds of chicken, a sweet-tangy sauce, and a crunchy slaw, these weeknight barbecue sandwiches aren’t just achievable, they’re awesome! And better yet — using store-bought rotisserie chicken cuts hours off the cooking time.

Quick Pulled Chicken Sandwiches with Red Cabbage Slaw

Serves 4

Note: Coleslaw mix can be used in ...Read more

For a dessert to showcase summer’s finest blueberries, we wanted a crust that was super flaky, crisp and buttery, with a sweet-tart, juicy filling. A rough puff pastry was the best choice for the crust: It is sturdier than a traditional pie dough and can hold its shape well without the walls of a pie plate to contain it.

To make the rough ...Read more

Our crisp, juicy, well-browned pork tonkatsu starts with 3/4-inch-thick boneless chops with a thin fat cap. We cut slits in the fat to prevent the chops from buckling and then sprinkled them with salt. We revamped the bound breading process so that a triple dip — first in flour, then in egg, and finally in panko — coated the chops with the ...Read more

For grilled boneless, skinless chicken breasts that are juicy, savory, and well browned, we started by pounding them 1/2-inch thick so that they cooked through evenly. Soaking the chicken for 30 minutes in a potent “brinerade” seasoned it and added moisture; we spiked the salt water with just enough umami-rich fish sauce to add savory depth ...Read more

A cilantro and jalapeno paste added verdant flavor and subtle spice to black beans and rice as well as a creamy avocado sauce.

Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce

Serves 4

1 cup long-grain white rice

1 (15-ounce) can black beans, rinsed

1 (2-pound) flank steak, trimmed and cut into 4 equal steaks

1 tablespoon ...Read more

We were after a stately, impressive cake comprising intricate layers of delicate crepes and vanilla-scented cream. For the crepes, we went with a batter relatively low in flour, which ensured that it was loose enough to fully cover the bottom of a skillet. We added plenty of sugar for flavorful browning (and to keep these crepes firmly in sweet ...Read more

The long-standing popularity of this dessert dates to the 1860s, when the advent of egg beaters with rotating parts made whipping the egg whites for the batter easier. For bold citrus flavor, we steeped a generous 2 tablespoons of zest in the milk and cream for the batter to extract both its water- and fat-soluble compounds. Baking the pudding ...Read more

The chicken achieves a perfectly roasted hue and crispy skin from cooking first in the skillet, and once the chicken is moved to another dish to finish cooking in the oven (a must for bone-in chicken breasts to cook evenly), the skillet is left with a savory fond that is ideal for either making a rich pan sauce or flavoring pan-roasted ...Read more

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 the lack of, or expense of, these ingredients by swapping in chicken and malty beer. The one-pot meal of succulent chicken ...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 bit and chose to build our dip on a platter. By layering store-bought hummus, rich Greek yogurt, and a mixture of Greek ...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 a hot skillet. In some cases, the dish has evolved to include more affordable cuts of beef; here we prefer top round, bottom...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 spoonful. Using half-and-half gave the base a creamy consistency while tangy sour cream complemented the natural piquancy of ...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 blend that we shaped into disks and pan-fried. A quick sauce of yogurt, tahini, lemon and mint beautifully complemented the ...Read more