ArcaMax

LOS ANGELES -- The condiment shelf in my refrigerator is a chaotic place. I am no Marie Kondo, but I could argue that each jar, squeeze bottle and tube sparks real joy.

My bottle of Kewpie shares real estate with a 64-ounce jar of Best Foods. There are about eight bottles of chili crisp at any given time, plus Fly by Jing's chili crisp ...Read more

On the first day of Christmas, my true love gave to me a partridge in a pear tree.

So naturally I made a pan-roasted partridge — pan-roasted, so I could baste it in butter while it cooked — with a light salad of sliced pears (from the pear tree) with endive and a simple lemon vinaigrette.

I’ve never actually eaten partridge, but the ...Read more

Here’s a way to keep boneless, skinless chicken breasts moist. I saute the chicken and then cover the skillet and finish the cooking in the oven. So the chicken has a nice crust and the steam from the skillet keeps the inside moist. The sweet chili sauce with walnuts adds texture and a sweet tang.

I wanted to make barley for a side dish and ...Read more

It was around Christmas in 1989, when Johnny Carson held a small box up to the “Tonight Show” cameras.

“What do you think this weighs?” Carson said, his wrist bending from the weight. “It’s only a small box. But it weighs about 2 pounds.”

It was a holiday fruitcake, but it might as well have been a magic pistol, about to fire a ...Read more

There’s a good chance that you or someone you know has trashed perfectly good food over confusion about date labels. Now, the U.S. government is looking for a fix.

A group of four federal agencies, including the Food and Drug Administration, announced last week that it is requesting information from the food industry on labeling practices ...Read more

Like many other farm families, my family rents out some of our land to help pay the bills. Usually, when this happens, we can rest assured about two things: first, that someone will rent from us; and second, they will pay more year after year.

Farmland rents have risen steadily over the years, increasing 3.2% per acre over the last year alone.�...Read more

Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them before adding liquid to get a head start on rendering their fat. We also de-fat the braising liquid after the...Read more

Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding it to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before ...Read more

Barley, as a staple, is anything but basic.

The folklore

Native to Ethiopia and Southeast Asia, barley has been cultivated for more than 10,000 years. Since ancient times, it has been used for food — both human and animal — as well as tea, alcoholic beverages, medicine, and even as a standard of measurement. These days, we...Read more

Save yourself some time and energy, and try serving easy appetizers this holiday season. Here are my ideas, along with a perennial favorite recipe of baked Brie.

For a cocktail party, I sometimes make a few rounds of baked Brie using different glazes and place them around the house. Make sure to serve the Brie hot from the oven, when the cheese...Read more

A standing rib roast, also known as prime rib, makes a spectacular holiday dinner. Cooked perfectly, the presentation certainly impresses. This fantastic cut of beef is tender, flavorful and relatively easy to carve. Holiday fare, for sure.

A whole beef rib roast has seven ribs, weighs 16 to 20 pounds and easily serves 15 hearty eaters. Some ...Read more

If I had to rank my favorite parts of being an adult, hosting friends for dinner is at the very top. Relaxing around the table with full plates and a glass of wine is one of my greatest joys. I’ve been brainstorming ideas for fast-yet-fancy foods that won’t tie me up in the kitchen, but will impress my guests. And these three-...Read more

There are those who only swear by chocolate desserts, but a bright citrus dessert wins out in my book any day. I love classic lemon bars, with their buttery homeandleisure/recipes/varietymenu/s-3514469">Read more