ArcaMax

States are rushing to inform some residents who rely on food stamps that they will soon be forced to meet work requirements or lose their food assistance.

Recent federal legislation ended exemptions to work requirements for older adults, homeless people, veterans and some rural residents, among others. A rapid timeline to put the changes into ...Read more

These healthy pumpkin-oatmeal muffins will get you in the mood for fall any time of the year. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.

Pumpkin-Oatmeal Muffins

Serves 12

Active Time: 10 minutes

Total Time: 45 minutes

3 1/2 cups old-fashioned rolled oats

1 1/2 ...Read more

True to their name, hearts of palm are the creamy white vegetable harvested from the inner core, or heart, of certain palm trees.

The folklore

Native to South and Central America, hearts of palm (as well as the nuts, bark, and leaves of the palm tree) have been used by indigenous people for thousands of years, dating back to ...Read more

As the weather cools off, I like to make this rich spinach dish to complement simple entrees. While it may be an oldy, it is still a recipe for modern times.

This is one of those recipes where using frozen spinach works beautifully. The important thing to remember is to simply defrost and dry out the spinach before sauteing for a successful ...Read more

Fall, Halloween, pumpkin — three of my favorite things. The dining room centerpiece features miniature pumpkins and colorful leaves. The kitchen is now stocked with canned pumpkin, pumpkin-shaped candy, pumpkin spice coffee creamer, and jars of pumpkin butter. I’m forever grateful to the inventors of the pumpkin latte and ...Read more

Pommes aligot is more than just a cheesy twist on mashed potatoes. This incredibly magical blend of creamy potatoes and cheese was born in the French region of Midi-Pyrénées, and it ...Read more

Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious ...Read more

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don't cook it just right.

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and ...Read more

I like teriyaki pork, but it usually needs time for the meat to marinate in the sauce. Using a store-bought teriyaki sauce and this easy cooking method, I was able to have this meal ready in less than 10 minutes.

The steamed Chinese noodles are partially cooked and take only a minute to cook in boiling water. They are available in most ...Read more

PITTSBURGH — Apples are plentiful and at their peak in Western Pennsylvania as we head into fall. They're also available in a wide variety of colors, flavors and textures, thanks to family-owned farm markets, fruit farms and orchards like Soergel Orchards, Trax Farm Market, Triple B Farms and Apple Castle in New Wilmington.

Usually, you don't...Read more

What’s considered real Chinese food? Is it the nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favorite takeout restaurant? My grandmother’s fried rice?

For chef Bryant Ng, it’s all of the above. And then some.

Ng and his wife Kim Luu-Ng are behind the ...Read more

The classic BLT is a source of delight, comfort and sustenance through the summer. The combination of sweet-tart tomato, crisp-rich bacon, crunchy lettuce and lush mayo defines a great sandwich with universal appeal.

The BLT was the first meal I learned to make for myself with my cousin Jack after surfing at the New Jersey shore. Sometimes in ...Read more

I first tried Rasta pasta six years ago.

My friend was hosting her birthday party, a paint-and-sip night in Brooklyn. She is Jamaican and Nigerian, so I wasn't surprised to find the creamy Jamaican dish on the menu. When I had the first bite, I knew immediately that I would be getting seconds and maybe thirds. I was enticed.

The dish is a ...Read more