For enthusiasts of edible bugs, this year’s emergence presents an opportunity to cook up these noisy lobsters of the trees.
With horseradish-Cheddar tuna melts and vegan tantanmen for the coming week.
Spring is a time for superb snacking and cheerful meals.
Don’t stint on the anchovies.
It’s steakhouse night in America — hold the steak.
At Boston University, scholars, students and writers gathered to share thoughts on the role of gender and sexuality in the food space. Snacks were plentiful.
Salami, red onions and pepperoncini are caramelized in a hot oven and tossed in an oregano-garlic vinaigrette in this sheet-pan Italian sub dinner.
A welcome addition to the Greek Orthodox table at Easter, striftopites get their extra-satisfying bite from a high phyllo-to-filling ratio.
A pepper-crusted flank steak and French potato salad anchor this summery menu from David Tanis.
Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.
Often amenable in flavor with a texture like pork, the fruit has become a recent favorite among vegetarians.
Make Eric Kim’s beautifully simple salmon for a classic Japanese breakfast spread or a quick, scrappy dinner.
Made with mild white-fleshed fish, bacon and mushrooms, Melissa Clark’s new dish is fast, flavorful and good for the fishy-fish averse.
Go big on asparagus while it’s in season: Slather it with miso-chile sauce, toss it in a creamy pasta with peas and mint or pair seared stalks with cashews and coconut.
Leave it to Rick Martínez to take everyone’s favorite cookie and make it even better with butterscotch-y, brown-buttery piloncillo.
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.
The weekend is here. Let’s eat.
Capital-E easy vegetarian dinners: miso-mascarpone pasta, sheet-pan japchae and everyday dal.
This shortcut version of a traditional Punjabi chicken and potato stew uses boneless chicken pieces and cashew butter for a brilliant dinner.
Paying close attention to timing can help you avoid watery eggs. Kenji López-Alt explains why.
Lidey Heuck’s one-pot recipe for littleneck clams with cherry tomatoes and pearl couscous feels restaurant-fancy but is weeknight-easy.
A simple miso-roasted salmon, part of a traditional Japanese spread, is both sustenance and self-care.
Vallery Lomas’s new recipe for hot honey chicken is easy, delicious and already earning rave reviews.
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
While matzo takes many forms during the holiday, some say it is most delightful when pizza-fied.
Rick Martínez’s fast recipe for sopa de fideos y frijoles con chorizo (fideo and bean soup with chorizo) is the dinner to tuck into when skies are gray.
A veteran food journalist settles some long-simmering disputes on a slippery subject.
Odiaba tanto las labores domésticas que durante años viví feliz sin una cocina. Este aparato de 19 dólares me ayudó a sobrevivir.
Rich piloncillo, used in place of brown sugar, adds unparalleled depth to baked goods and even savory dishes.
And the chicken with artichokes and lemon, the whole cauliflower roasted with pistachio pesto and the matzo ball soup.
Keep it easy with an asparagus tart and blueberry crisp, or go all-out with tapas and tangerine flan.
Ali Slagle’s new sheet-pan chicken recipe turns the freezer staple into a tangy, ranch-inflected one-dish dinner.
Plus: a Pennsylvania wellness retreat, whimsical wallpaper and more recommendations from T Magazine.
Marina Abramović, David Henry Hwang and others reveal their juvenalia.
Seven artists on the challenges and joys of starting over, sometimes in a totally new field.
Sautéed salmon with tomatoes and leeks, chilaquiles verdes and one-pan orzo with spinach and feta welcome a little kitchen cheating.
For the actor, compatibility comes down to food. You need to be able to share.
To toast the Salone del Mobile and the 20th anniversary of T Magazine, the designer Ramdane Touhami transformed the Villa Necchi Campiglio into an ode to the letter T.
Few ingredients and very versatile: creamy garlic pasta with greens, soy-glazed chicken breasts, kimchi fried rice.
Joan Nathan, a doyenne of Jewish American cuisine, has long treasured the holiday and witnessed its evolution through food.
You’re 20 minutes and a few simple steps from a fresh spring stir-fry built from a freezer staple.
The Danish chef Frederik Bille Brahe shares the recipe for the star dish at his newly reopened Copenhagen cafe Apollo Bar & Kantine.
Whether in the eating or in the making of Ali Slagle’s springtime supper.
Eric Kim’s recipe combines soft scrambled eggs, crisped bacon and furikake-flecked rice for a fantastic breakfast-for-dinner dish.
As long as we have bananas that go brown, we will have Julia Moskin’s perfect banana bread.
Like the kiwi fruit, the feijoa, or pineapple guava, is not native to the island nation, but it has become something of a national obsession.
The first vegetables of the season — asparagus, peas and spring onions — shine atop Melissa Clark’s easy egg pasta dough.
Pea and ricotta frittata, sugar snap peas with radishes and mint, and rhubarb crumble make the most of the fleeting season.
Pair it with the world’s best chocolate cake (actual recipe title) for a crowd-pleasing dinner that’s less work than you’d think.
I hated domesticity so much that for years, I lived happily without a kitchen. This $19 device helped me survive.
“Only change I’d make is to double it for more delicious leftovers,” writes one of many rave reviews.
After the heaviness of winter, this miso-infused dish from Yotam Ottolenghi is a breath of fresh air.
You don’t have to break the bank to make these satisfying, budget-friendly recipes.
Spicy ground turkey with snap peas, broccoli-walnut pesto pasta and sazón chicken breasts make frozen standbys sing.
In the midst of a political and environmental dispute between the Czech Republic and Poland over a coal mine, a potato salad contest is held in a small border town.
The winner of the most hallowed event in professional golf gets to design the menu (and pay) for the next year’s champions dinner. Jon Rahm, the 2023 winner, supplied a recipe from his grandmother.
A veteran food journalist digs into some common misconceptions about salting pasta water, browning meat and more.
Genevieve Ko’s simple stovetop version comes together with just five ingredients.
These tacos marry seafood with poblano chiles, diced onions and melted cheese on flour tortillas
Britain’s vegetable producers are hoping this is a moment for the humble frozen pea, a cost-effective staple at a time of rising food prices.
Una tormenta perfecta ocasionada por el cambio climático, la guerra europea y la covid han hecho que los franceses tengan que buscar alternativas.
A perfect storm of climate change, a European war and Covid have left the French scrambling for alternatives.
The key Ukrainian city lost its last bridge as fighting intensifies.
Here’s what you need to know at the end of the day.