A fishing village on the Western Cape is home to one of the world’s most remote restaurants.
“We don’t say a dish is spicy — we say it has pepper.” The recipe writer Yewande Komolafe, who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in New York, chooses the dishes that define the cuisine for her.
Yotam Ottolenghi loves all British pies, but there are a few rules to making a great one.
It’s going to be big this summer, just you watch. Do as Melissa Clark does and pair it with a grilled flank steak.
The cookbook ‘Jude’s Ice Cream & Desserts’ features frozen desserts in all shapes and forms.
Just Pomegranate Syrup works like pomegranate molasses in cocktails and cooking projects.
Spiedies! Spicy rice noodles! Cumin-lime shrimp! Gear yourself up for a week of happiness.
Bright, briny bottarga, a Mediterranean delicacy, tops this take on zucchini pasta.
Shred the meat and toss it into noodles, salads and quesadillas all week long.
Flavor the brawny, beefy cut with tangy Worcestershire sauce, garlic and herbs, and top it with charred ripe tomatoes.
The noodle sheets, traditionally steamed over cloth and rolled with finely minced fillings, are painstakingly made in restaurants and at an at-home cooking class in Southern California.
A crimson strawberry slab pie to observe the holiday, celebrating the recognition of freedom for enslaved Africans while also remembering the cost.
Here’s what you need to make the most of the holiday.
Mona Awad, whose novel “Bunny” is out this month, shares her more interesting alternative to oatmeal.
PrideTable, a two-week event, tells L.G.B.T. chefs’ stories and serves a five-course meal.
Doused in pepper, salt and history, the region’s signature dish is a staple of after-church dinners, and a fine reason for a road trip.
She was a keen observer of what she called the “essential tension in the American appetite,” a reflection of the country’s cultural conflicts.
Shalini Vaswani’s Taza MKT in Industry City, Brooklyn, offers Indian comfort foods for takeout.
Two spirits from the chef Gunnar Gislason and New York Distilling Co. showcase the flavors of Sweden and Denmark.
A fruit and vegetable stand in Little Spain has some hard-to-find items like fresh padrón peppers and dried ñora peppers.
“A Feast for the Eyes” gives readers a glimpse of how artists have used food as a medium.
Alison Roman poaches boneless fillets in a light, brothy tomato base, the ultimate in easy, unfussy cooking.
Big flavors and summery fare: Make chicken salad, saag tofu and Vietnamese summer rolls.
Eat well this week with one-pan pork chops, Parmesan-edged fried eggs and Chinese chopped cold chicken.
And then build a delicious meal around it, with chimichurri chicken, slow-roasted salmon or pork and ricotta meatballs.
Boiled, then chilled, this sesame and soy glazed chicken is perfect for picnics.
Bright runny eggs, edged with crunchy Parmesan bites, top this bright, lemony salad.
Start with fancy French toast, glazed bacon, Vietnamese iced coffee for breakfast, then make deviled chicken thighs and mashed potatoes for dinner.
‘There is no consistency to our routine except that we’re together and spending quality time with the kids.’
The chef Jorge Cárdenas makes jocón, a dish with pre-Hispanic origins and a specialty from his hometown, Quetzaltenango.
Ix, a casual all-day cafe a block from Prospect Park in Brooklyn, serves Central American stews.
Make a simple dinner and save room for Maida Heatter’s chocolate mousse torte, The Times’s most popular dessert recipe of 1972.
A new book argues that for many families with limited time and money, avoiding processed food is not a realistic option.
The island’s cooking used to exist under the vast umbrella of “Chinese food” in the United States. A group of chefs and restaurateurs is changing that.
In which a longtime boiler and roaster becomes a steaming evangelist.
This chile-lime salt makes everything taste better — especially ripe fruit.
Through his newspaper columns and cookbooks, Mr. Kalra became a pioneer in Indian food writing and put the spotlight on little known chefs.
The Cooking Place, on the second floor of its flagship Upper West Side location, will host a variety of classes, covering topics like Chinese takeout and knife skills.
A book, “World of Nobu,” looks at the chef Nobu Matsuhisa’s restaurant empire through recipes and profiles.
Watch Alison Roman’s latest video for olive oil-roasted chicken, and make the dinner for yourself tonight.
Take advantage of the wild salmon season this week, and make David Tanis’s latest for fillets with chive oil and lime-scented crème fraîche.
A professor of nutrition says the benefits are manifold.
It’s easy to pass this Forest Hills, Queens, storefront by, but inside the chef, Aye Thida, shares what she’s long cooked at home.
Asian Bowl’s name is reassuringly vague, but on the table is a more singular story: Burmese dishes like gin thoke and mohinga.
Make better pasta salad, because you can.
These dishes are gifts to those sink soldiers out there, easily made in a single pot or pan.
Her many cookbooks were full of sinful recipes, not only for cakes but also for cookies, pies, torts and more.
Brilliant red, mildly sweet and velvety, it may be more expensive than its farmed counterpart, but it’s so much finer.
This triple-layer chocolate torte, the newspaper’s most requested dessert in 1972, was just one of the recipes developed by the legendary author, who died on Thursday at 102.
Ezra Woods, of the brand Régime des Fleurs, uses hibiscus petals and rosemary buds for a bountiful summer meal.
You don’t need a recipe to make broiled salmon, with tamari and lemon — just narrative instruction.
Let the beets’ best qualities — mild earthiness and vegetal sweetness — shine.
Gabriela Cámara, of Contramar and Cala, is on the brink of global culinary fame. But first she’ll return home to Mexico to advise the country’s president on food policy.
Alison Roman’s olive oil-roasted chicken is worth making for the salty, lemony leftover fat alone.
Susan Spungen, the former food editor of “Martha Stewart Living,” is working with us now, and it’s worth making her spring sheet-pan pizza.
In 2007, Leah Chase, the pioneering New Orleans chef, sat down with a New York Times reporter to discuss her restaurant, Dooky Chase’s, which served as a meeting place for civil rights workers and entertainers, and was visited by presidents.
In her New Orleans restaurant, she had a knack for remembering the favorite dishes of customers, whether it was a jazz great or an elderly neighbor.
In New Orleans, Dooky Chase’s was the only upscale restaurant that welcomed African-Americans, and it became a gathering place for civil rights leaders.
In New Orleans, Dooky Chase’s was the only upscale restaurant that welcomed African-Americans, and it became a gathering place for civil rights leaders.
Shop early, cook in the afternoon and get ready for the days ahead: Make cucumber salad, dirty horchatas and roast chicken two ways.
Without eggs, gelatin, cornstarch or any baking involved, these rich and silky lemon desserts are almost too easy to make.
The legumes make a perfect base for a colorful room temperature salad that leans Mediterranean.
Pair loads of dill with your roast salmon or rice, or just top your pasta with burrata and call it a day.
In their new book, the cookbook-writing brothers Matt and Ted Lee describe a high-octane industry that’s all but invisible to customers.
Food delivery services have tried to convince us that cooking is a difficult, boring task. It’s actually a life skill.
Make David Tanis’s rhubarb trifle, Melissa Clark’s grilled pork with garlic bread, or Yotam Ottolenghi’s polenta bake.
The cookbook author Diane Kochilas has opened an online marketplace for unusual Greek food stuffs.
Yotam Ottolenghi reveres classic dishes — but can’t help playing around with them, like this baked polenta with corn, eggs and feta.
Today, before you make the meals that bring people together, take a moment to remember those who have given their lives in military service.