ArcaMax

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist once it’s cooked so it can be prepared ahead and held until folks are ready to eat.

Pork chops are cut out of the same basic part of the pig: the loin, which runs along the pig’s ...Read more

One of the best ways to introduce yourself to a new place or culture is through food. Whether you’re traveling the state, globe or just across the metro, the restaurants, markets and little corner shops at your destination can be a window into another world.

You can have that same view in the comfort of your kitchen, too. Exploring recipes ...Read more

Tender swordfish, seared on a stove-top grill with a vibrant salad of tomatoes, olives, cucumbers, and red onion, makes for a light and flavorful dinner that comes together in no time.

Cooking fish so it stays juicy and sweet — rather than dry and overdone — can be tricky, but this method keeps it simple. I start by searing the swordfish ...Read more

I was making my favorite type of spiced nuts for a party, and I realized I needed maple syrup.

Maple syrup is the key ingredient in these nuts, along with brown sugar, orange juice, chipotle powder, fresh rosemary, orange juice, brown sugar and an assortment of increasingly expensive nuts.

These spiced nuts are spectacular, but they ain’t ...Read more

For meat lovers, there's nothing better on a spring day than firing up the grill and making yourself a really great steak.

But what if the weather doesn't cooperate, or worse, your budget doesn't allow for those fat New York strips or marbled rib-eyes you just know would fill your family's savory hankerings with their rich, buttery flavor?

How...Read more

MINNEAPOLIS -- Looking out the car window, the scenery rolls from wetland grasses into soft hills of freshly turned black soil, the cropland framed by trees sporting tiny green buds. The road narrows as the humming of the freeway gives way to the thumping of weathered asphalt.

It’s a scene Karyn Tomlinson could re-create from memory with a ...Read more

MINNEAPOLIS -- California chef Aldo Lanzillotta, co-founder of Juicy Lucy Inc., knew he was on hallowed ground.

“I do not ever want to take away from the fact that this is the birthplace of the Juicy Lucy,” he said when in Minneapolis recently. “I am very respectful of that.”

But he does hope Minnesotans’ love for the cheese-stuffed ...Read more

It's hard work running an endurance event like a half or full marathon.

In addition to tough hours on speed work and long runs, your body takes a beating as a result of those countless steps on the track, trail or pavement.

I certainly ached post-race, back before I traded distance running for the more joint-friendly sport of cycling. And I ...Read more

At a recent event catered by Michael Meltzer, the owner of Michael’s Catering, a variety of buffet tables showcased an array of delicious dishes. To my surprise, the longest line was at the table serving grilled cheese sandwiches. Curious, I asked Michael about this unexpected favorite, and he shared that, no matter what the event, these ...Read more

Asparagus tends to get the spotlight in early to late spring because it's one of the first fresh vegetables to make an appearance after the doldrums of winter.

But now that it's May, another long green stalk is ready for its closeup. This one, however, isn't as tender as asparagus, and you probably don't want to eat it out of hand raw unless ...Read more

Weekends are different. Weekends are for food that is a little special.

Which means that if you are me, weekends are for disappointment.

I like to go out for dinner on Fridays, or at least get takeout and eat it at home. It is a delineation between the work week and the non-work weekend, an edible demarcation that marks the end of five days (...Read more

Spring is asparagus season, and it’s finally here.

I’ve been toting bundles of those brilliant green and violet stalks home from farmers markets — some skinny as pencils, others thick as my thumb. Let’s be clear, there is no difference in flavor, nutrients or maturity between the thin and the thick stalks, just cooking time.

Find fresh...Read more

Upgrade a simple burger recipe and make it pop with an easy three-ingredient jalapeno cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut and makes a super-tender burger. These days, more flavored cheddar cheeses (like jalapeno, chipotle or habanero) are filling up the specialty cheese section. But easy-...Read more