Red curry lentils, a shrimp scampi with orzo or a satisfying chicken French.
Jamaican oxtail stew, white borscht, spicy noodles with chicken and peanuts: Transport yourself by way of your kitchen.
Comforting cakes, stews, cookies and more.
La ciudad portuaria colombiana, hogar de los sonidos y bailes característicos de la región, está tan llena de magia que ha inspirado libros de Gabriel García Márquez.
This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up.
Triple a batch of Kay Chun’s pork and ricotta meatballs, and build meals around them for days.
So much of 2020 was about starting from staples, but Yotam Ottolenghi hopes we can keep those cooking lessons in the new year.
Gabrielle Hamilton has a new recipe for tripe. Let’s all make it!
Melissa Clark’s latest, a lemony white bean soup with greens and ground turkey, is versatile, and supremely comforting.
There’s abundant offal to be had at the supermarket, and this spicy, slurpable dish is exactly how you should cook it.
J. Kenji López-Alt puts his fridge odds and ends to work in crunchy, savory, wildly adaptable jeon.
Frente al aislamiento y el peligro de contagio del coronavirus, las burbujas sociales son una forma de mantener la cordura, la salud y la motivación. Utilízalas para mejorar tu hábitos.
“Plat du Jour,” a new cookbook by Susan Herrmann Loomis, includes seasonally focused recipes like beef bourguignon.
Meg Grace Larcom, the chef of the Boqueria restaurants, teaches a virtual paella class next month, and it includes a ready-to-make meal kit.
Building your cooking practice improves moods, atmospheres and weeks alike — and it’s simple.
Lean into some projects, whether it’s Konbi’s egg salad sandwich or Dorie Greenspan’s Swedish almond cake.
Make Vallery Lomas’s dish, or any of the most popular recipes this week.
Removing obstacles makes it more likely you’ll achieve a new health goal. The 7-Day Well Challenge will show you how.
Mark Bittman’s recipe is tender and perfect, served with browned butter, fresh basil and burst cherry tomatoes.
Filled with winter greens, savory beans and just a little bit of turkey, this piquant soup is both hearty and light.
Hunker down with two of our most popular recipes: Molly O’Neill’s old-fashioned beef stew and Regina Schrambling’s Dijon and Cognac beef stew.
Every month, the archival institutions of this nation unleash tiny particles of the past in a frenzy of online revelry.
Mr. Roux and his brother, Michel, opened Le Gavroche in the late 1960s, raising the level of fine dining in the city and offering a training ground for some of the restaurant industry’s future stars.
Genevieve Ko resolved to stick to the instructions this coming year, and brought several recipes to The Times so you can do just that.
Earlonne Woods let his kitchen instincts guide him at San Quentin. But Samin Nosrat offered to teach him this more flavorful version.
The dish revels in improvisation, making it perfect for these tumultuous, unpredictable months.
The Colombian port city, home to the trademark sounds and dances of the region, is so full of magic that it has inspired entire books by Gabriel García Márquez.
Social bubbles have helped us cope with the restrictions of Covid-19. For today’s Well Challenge, look to your pandemic pod to inspire and motivate you toward a healthier and happier life.
A new collaboration with Sun Noodle gives cooks nationwide the chance to try the restaurant’s famed tonkotsu and spicy karaka ramen.
“Art at the Table” celebrates more than a century of dinners at the Lotos Club in New York.
The chef Abel Álvarez’s Conservas Braseadas Güeyumar seafood line features grilled cockles, razor clams and tuna neck, among others.
Home cooks often tweak dishes, but hewing tightly to instructions can help us better understand others and their cuisines and cultures.
Take a moment and cook David Tanis’s January menu: creamy leek and parsnip soup, herbed chicken and spinach meatballs, and a citrus and persimmon salad.
Housebound because of the pandemic, an international correspondent finds a way to travel the globe in her kitchen.
Whether you’ve got 10 minutes or an hour, we’ve got you covered.
Start the new year with a lovable combination: chicken soup with rice.
Mapo tofu, Sicilian-style citrus salad, black bean soup: Start the year off with great eating.
After some heavy holiday fare, David Tanis suggests these light dishes, as impactful alone as they are together.
Readers turned to the Food section for advice on quarantine cooking, expiration dates and comfort food — lots of comfort food.
You asked, and Wirecutter has suggestions.
Even in the pandemic, they’ll celebrate Jan. 1 by doling out soup joumou, a dish defined by national and familial traditions.
Dorie Greenspan is baking this layer cake, a cousin to gingerbread with plenty of frosting, hoping it will make 2021 a bit sweeter.
A block of rib-eye from Heritage Foods can serve four, or two with leftovers.
It explores the foods along the Via Appia, the ancient Roman road.
Genevieve Ko has an ace recipe for sheet-pan bacon and eggs that’s sure to be a game-changer.
Nicole Taylor spoke with five families celebrating Kwanzaa, and returned with incredible recipes for BBQ tofu, coffee-rubbed grilled fish and vegan doughnuts.
Save and cook them all.
Try Nicole Taylor’s recipe, marinated in berry jam, or make a Gruyère puff, a classic pasta dish or a glorious pan of nachos this week.
Waffles, eggs Benedict, tips for a perfect rib roast: Eat well for the holiday.
Seis personas que convirtieron su amor por la comida en una carrera profesional nos hablan sobre los sabores que nutren su alma.
At the darkest time of year, we bake our pain and loss into something to pass to others when it becomes too much to carry.
At the darkest time of year, we bake our pain and loss into something to pass to others when it becomes too much to carry.
Las grandes tamaladas se cancelan este año, pero muchas de las tamaleras de la ciudad siguen adelante porque este alimento, junto con las culturas y las microeconomías que sostiene, es esencial.
A hidden layer of crumbs makes these muffins feel like the best coffee cakes.
A big holiday breakfast is great — unless you’re the one stuck making it. This sheet-pan recipe is the solution.
Melissa Clark has four recipes for ideal holiday snacking. Make them soon.
In a world where everything was changing, the menu at a small New Orleans restaurant also had to adapt. Not everyone seemed to get that.
Whether they broke down the news or broke up the day, The Times’s live discussions, demonstrations and performances this year offered audiences something rare: a sense of connection.
Big tamaladas are canceled this year, but many of the city’s tamaleras press on because tamales, along with the cultures and microeconomies they sustain, are essential.
Meal kits from your favorite restaurant, snacks that help you sleep and other ways the food world may respond in a year of big changes.
As the song goes, there’s no place like home for the holidays. Wherever you are, you can embrace the coziness of the season like Québécois do.
You might think these gorgeous spreads are from Paris, but they’re from the West Coast shop of the chef Nicolas Delaroque.
The chef and television personality’s latest cookbook, “Cook With Me,” features unpretentious recipes.
Certain tools and tips can make cooking in simmering broth at the table much easier and more enjoyable to do, especially when it’s cold out.
Before setting up your tiny sous chefs, take these precautions.
It may be a while before you’re able to travel to France again. So grab some butter and try to recreate the country’s delicious meals in your own kitchen.
Melissa Clark shares tips for involving your kids in this year’s Thanksgiving meal preparations.
I’m the editor of The Times’s Arts & Leisure section. I also have a newborn. Here are five things I’m watching, listening to or reading.
Here are a few holiday meal essentials from the editors of Wirecutter, a product recommendation site owned by The New York Times Company.
With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.
“There’s such a laziness about reaching for the thing that is most familiar.”
Renowned writers remember some of their funniest, best, strangest and most memorable meals out.
The influential chef has reconceived Mexican cuisine, both in his own country and beyond.
This guide will tell you everything you need to know about preparing beans and some of their relatives in the legume family, including lentils and split peas, both on the stove and in the pressure- or slow-cooker.