David Tanis has a new recipe for brats with apples and onions, and Melissa Clark one for a lemon almond cake. Make those this week.
Good brats may not be easy to come by, but sausages, paired with sizzled apples and onions, are a perfect way to welcome the crisp days.
This recipe, using the whole fruit, is full of deep citrus flavor and may just be worth baking right away.
A dreamy sheet-pan chicken, pasta for picky eaters or an exciting take on cauliflower: A week of deliciousness awaits.
Make an apple and pear galette with apple-cider caramel, or a salmon pie, maybe even a cassoulet.
Freestyle and pair some pasta from the larder with sausage and sage, or stick to a recipe like Tejal Rao’s for aligot or Melissa Clark’s for pie crust.
Diplomat cream and pâte à choux combine in a delicacy that will bring you joy.
A new kit from Handstand Kitchen gives children the tools to make their own spooky Halloween chocolates.
The daughters of the founder of the New York Cake Academy have moved the bakeware shop and baking school to a larger space.
A new line of serving ware from the Whitney Museum relies on the designs of Sol LeWitt.
A new book from the chef Richard Erickson and his wife, Mary Anne Erickson, includes recipes from their Blue Mountain Bistro-to-Go.
Amy Brandwein of Centrolina, in Washington, has reinvented Italian classics and tried to get people thinking differently about women who run restaurants.
Alison Roman has a new recipe for even the most passionate lamb-haters: crisp-cooked spiced lamb chops with fennel and cucumber.
Make an apple pie as early practice for Thanksgiving, farro with mushrooms, an easy chicken curry, or beef barley soup.
When the days are full and you’re dead tired, make braised chicken thighs with greens and olives, BLT tacos, or green shakshuka.
Layered with small potatoes and poblano chiles, and served with a tomatillo salsa, squid becomes the centerpiece of a worthy fall lunch.
Alison Roman on the meaty, savory and not at all lamby cut that changed her mind.
Make up a chili, or roast chicken, or a riff on tuna poke: It’s really the best tuna salad there is.
Make Nik Sharma’s recipe, full of spices and studded with feta, for dinner tonight.
Paying homage to a mentor’s insistent unfussiness.
The cookbook author and PBS chef, who started out in the diplomatic world, aspires to help Americans appreciate her native cuisine.
The signature Syrian spice, caught up in conflict, became scarce in the United States just as its popularity boomed. But importers and vendors are finding new ways to get it.
Quibos Pepper Original Hot Pepper Paste is based on achar, a fiery relish of green mango and chiles.
Shrimp biryani, chicken korma, Punjabi rajma: Melissa Clark has brought three new Indian recipes to The Times, all easily made in your pressure cooker.
Make Samin Nosrat’s smart new recipe for chivichangas with stewed brisket and cheese, and be sure to make extra tortillas.
The electric pressure cooker is well suited for many Indian dishes, and a slew of new cookbooks are seizing on its popularity.
Face down a busy week by cooking a big batch of chili, or if that’s not your thing, make ginger-scallion chicken or pasta with fried lemon.
This not-necessarily-authentic take on the classic takes its inspiration from an Italian-American red sauce restaurant.
Cook for just for yourself, and make Anita Lo’s terrific recipe for cauliflower chaat, or go bigger and make new recipes from David Tanis and Alison Roman.
Patrick Wodni was cooking for a Michelin-starred restaurant in Berlin but wanted to do something “useful.” Now, he aims to revolutionize institutional menus.
This week’s Food section explores some of the best offerings of the season, and brings with it a bunch of recipes.
Chewy and diaphanous, handmade tortillas are worth the time investment.
Our writers and editors cooked their way through this season’s new books to come up with a list of favorites, the fall titles we’re most excited about.
In his deeply personal debut cookbook, “Season,” Nik Sharma tells his story as a gay immigrant reconciling his past and present.
Cooking for yourself can be even better — more delicious, practical and creative — than cooking for a crowd.
The latest from Harris Salat in Downtown Brooklyn, a steakhouse featuring inventive dumplings, and more restaurant news.
Tico’s, a bakery in Lancaster, Pa., sells versions of the treat adapted from a family recipe.
Global events promoting goat meat will take place in October.
A former partner of Fairway has a new company focused on quality products.
This cheese from Puglia stands out among the others.
The owners want to showcase Greek food with a contemporary twist at Fournos Theophilos.
You don’t need everything at the market to make a meal interesting. Alison Roman lays out her supper strategy.
There’s a chill in the morning air. Welcome it with verve by making up some biscuits or morning glory muffins, scrambled eggs or overnight oats.
A writer for NBC’s “Superstore” quit his first real job to pursue a life of comedy. He was lucky. He made it. And he has some tips to help you decide when it’s time to pull the plug on a wretched career. (Just don’t forget that every job can still occasionally suck.)
You probably had internships or summer office jobs, but this is different. It’s the start of your career. Start by making a good first impression, and don’t be afraid to ask questions. Pretty soon, you’ll be sitting in the boss’s chair, right?
Broken friendships. Lost teeth. Missing documents. There’s no checklist for finding the right path. So we decided to offer a little solace with stories about people making mistakes in their 20s — and still mostly ending up on their feet.
Start with a goal. Make a plan. Never — ever — lose sight of how powerful interest can be. And look for big money wins. (That doesn’t mean you have to cut out your daily coffee fix.)
Dating profiles can border on fiction. People edit away their pimples and crop out their exes, making it hard to know what’s real and what’s fantasy. It’s why you should research your date, and stalking is O.K. That’s what I learned hunched over my laptop at 2 a.m., 26 browser tabs deep.
We all know we should be saving money, but who really wants to? Meet up with friends for drinks — you work hard. Buy those concert tickets — when’s that band coming back next? We think that if we save, we miss out. It doesn’t have to be that way.
You’ve scoured Craigslist. You’ve somehow coughed up the first, last and security deposit. And now you’ve unlocked the door to a tiny space with vast possibilities. Surround yourself with plants and skateboard in the living room. It’s your space.
Once you land an interview, expect questions meant to throw you off. Finding the job you want — on your terms — comes down to having confidence (or acting like you do), knowing what to ask and owning up to what you don’t know.
This is a guide for the first years after college, from career and personal finance advice to stories about creating the life you’ve always imagined and bouncing back when things don’t go quite the way you planned.
Start this week off with a Sunday roast before ending it stunningly, with a beer-can chicken.
When the days get busy, make some well-loved recipes, like Melissa Clark’s sheet-pan chicken, eggs in purgatory and cacio e pepe.
Mild and sweet tasting flounder and other flatfish benefit from a quick brown-butter sauce.
Most pantry pastas aren’t as interesting as the larders they come from. This is an exception.
Embrace the end of the season, and make one last great tomato salad.
The once-ubiquitous lunch item’s prominence has dwindled, and it deserves more respect.
Make Julia Moskin’s latest, the result of a deep dive into chicken Francese, or freestyle, using our new guide to cooking with a sheet pan.
For the chef Preeti Mistry, cooking is a way to express her complex perspective as a first-generation Indian-American.
Chicken francese is quick, lemony, buttery Italian-American comfort food.
The single best use of boneless, skinless chicken breasts? This Italian-American staple, with its lemony, buttery pan sauce.
Holes in the lid of this roomy cooking pot let the cook drain liquid without losing the noodles.
‘An Anarchy of Chilies’ catalogs the world’s hottest peppers according to their place on the Scoville scale.
Whether you choose to make cacio e pepe or pot roast, find a new beginning in the kitchen.
Melissa Clark has three recipes for vegetarian sheet-pan dinners, but if that doesn’t appeal, try braised chicken legs, pan pizza or spicy pork shoulder.