ArcaMax

This simple chocolate zucchini bread recipe is rich and chocolaty with pools of molten chocolate chips on top. The subtle sweetness makes it perfect for breakfast or a snack served with vanilla Greek-style yogurt and raspberries.

Chocolate Zucchini Bread

Serves 12

Active Time: 15 minutes

Total Time: 2 hours, 25 minutes

2 large eggs

1/2 cup...Read more

How do you eat your vegetables? Raw? Cooked? Both? No matter what your answer, odds are good that you’ve heard that it’s “healthier” to eat your veggies raw. Maybe you’re even sold on the idea. But is it the truth?

It is true that cooking vegetables can reduce levels of some nutrients — but it also enhances levels of other nutrients...Read more

All-in-one bowl entrees are a boon for the busy cook. I had lots of fun making this recipe with crowd-pleasing results.

This Mediterranean farro wheat grain is a happy surprise added to the traditional corn and black bean Mexican ingredients. Farro now can be found at Trader Joe’s and other markets, partially cooked so it only takes 10 ...Read more

Tomatoes and basil forever. Especially vine-ripened, locally grown heirloom tomatoes and homegrown basil. Paired in a salad, layered on crusty bread, scrambled with eggs, or just eaten out of hand over the sink, I never have enough.

Just when I thought I’d tried every possible combination, my uncle’s husband, a French chef, whips up a ...Read more

If you’re in a dinner slump, I have a solution that is 100% guaranteed to excite your taste buds. The secret to turning bland chicken breast and boring baked fish into something that you actually look forward to eating is adding a sauce. Restaurants add flavor-...Read more

Pasta Carbonara, with its rich and creamy sauce, is a classic Italian favorite. This light summer twist brings a fresh, seasonal touch to the traditional dish.

I prepare it using tender zucchini and delicate leeks, adding sliced mushrooms for a satisfying, meaty texture. The flavors are brightened with fragrant fresh basil while Parmesan ...Read more

As we inch into a new school year, and look forward to fall colors and football, it's not a bad idea to squeeze in a few last meals cooked on the grill and served al fresco.

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If you like eating and cooking foods from across the globe, you'll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can't easily pronounce if you don't speak that country's language.

For me, that includes anything that gets a savory heat with 'nduja (pronounced en-DOO-ya), a soft and spicy sausage made ...Read more

Every once in a while, I just need a burger. Nothing complicated, just a plump meat patty with a thick char that gives in to be tender and juicy.

Debate all you want about the type of the bun, whether to top with cheese and what condiments to use. But experts agree there are some non-negotiable rules:

Choose good meat from a trusted source. ...Read more

With apologies to John Milton, a hamburger is often the final infirmity of a noble restaurant.

When times get tough, even the best chefs will succumb to the popular appeal and simple economics of a ground beef patty slid between well-buttered buns. Cheap chopped meat can conceal a lot of shortcomings and do wonders for the bottom line.

...Read more

MINNEAPOLIS — Charlie Burrows is obsessed with finding “the next corn dog,” a runaway food hit that becomes an essential stop on any Minnesota State Fairgoer’s list of must-eats.

He’s come pretty close. The popularity of the Tot Dog a few years ago — a Tater Tot-wrapped hot dog on a stick — took him by surprise, and had his LuLu�...Read more