There’s no tried-and-true salve for the morning after a big night, but this easy recipe is as close as it gets for Eric Kim.
Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever you’d like.
You need easy, high-protein lunches and D.I.Y. dinners with the kids. I have chickpea-salad sandwiches and coconut-ginger black beans.
Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.
Un grupo de científicos utilizó la dinámica de fluidos para aprender a obtener el máximo sabor del café de filtro.
And Alexa Weibel’s chopped salad with jalapeño-ranch dressing is both very great and very big (flavor-wise).
Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.
Chawanmushi, a Japanese half-custard half-flan, treats the humble staples as the lavish ingredients they’ve always been.
Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love.
Yuzu has already gone mainstream. Which fruits will make a splash on menus next?
Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.
How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.
We asked some of our favorite chefs, designers and artists to predict what will become our new obsession.
Ali Slagle’s new recipe combines golden gnocchi, crisp asparagus and buttery miso brightened with vinegar.
They’re always a hit, and they always go fast.
Dorie Greenspan’s recipe, with five stars and nearly 10,000 reviews, is a New York Times Cooking classic.
My lamb meatballs in spiced tomato sauce, that is, a five-star recipe I adapted from one by Suzanne Goin.
Welcome to Recipe Matchmaker, Part 1.
Mary Ellen Masters and her crew serve Florida history, with a fiery kick, at the St. Ambrose Spring Fair.
Toss it with noodles, toss it with greens, spoon it on fish or steak or chicken or tofu. It’s so good and so versatile.
The chef Karina Garcia of the New York restaurant Cocina Consuelo celebrated by cooking for family and friends, and even making her own cake.
Readers love this Korean fried chicken recipe, and so do I.
The midcentury classic is still relevant — even worth celebrating — today.
A culinary mystery and a change in perspective on the classic dish.
Pucker up, buttercup.
Featuring this citrus-soy chicken ramen, which uses charred garlic and onion to add big flavor to a rotisserie chicken-based broth.
A whole fillet of salmon looks and tastes impressive while leaving you time to enjoy the day.
Mix up chocolate treats in minutes or build a cake over a few hours with these smart tips.
Drape those stalks with beets, herbs and a little egg, then follow it all up with a luxurious lamb braise and stunning lemon cake.
Yewande Komolafe’s ginger chicken with crisp napa salad is assertively seasoned and super speedy.
Te contamos las propiedades de esta verdura primaveral y algunas maneras novedosas para prepararla.
Spring is the peak season for this nutrient-dense vegetable. Here’s how it benefits your body.
Weekends can wear you out. Melissa Clark’s easy take on a classic dish revives and restores.
Genevieve Ko’s recipe is special-feeling, elegant and so simple to make — no fancy equipment or advanced baking skills required.
Many lessons can be learned from a good bowl of jjajangmyeon, supersavory black bean noodles, writes Eric Kim.
New favorites and Passover classics.
Mushroom (or cauliflower) shawarma pitas, tofu larb and roasted vegetable burritos are too good to put down.
Genevieve Ko’s brilliant (and very easy) broccoli-walnut pesto pasta turns the everyday vegetable into a luscious, complexly flavored sauce.
Plus: lakeside cabins in the Berkshires, wooden lamps and more recommendations from T Magazine.
Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this lovely dish, it’s bound to delight.
A slow-cooked lamb shoulder makes an impressive centerpiece for seasonal celebrations.
Or so tart, so satisfying and so riffable, thanks to Kristina Felix’s spicy tuna and avocado tostadas.
A miso soup shows the ingenuity of Jewish cooks in Japan, who adapt traditional dishes with local ingredients.
Take the pantry staple from dependable to delectable with these easy tips.
Made with almonds, coconut and almond butter, this rosy crumble is Passover Seder ready and great all year.
Ali Slagle’s fast recipe is salty and sweet, spicy and snappy.
Melissa Clark’s five-star recipe pairs the salty, acidic, herb-laden dressing with a perfectly burnished bird.
This recipe is how you turn those random leftovers in your fridge into a perfect grab-and-go breakfast.
Gluten-free baked goods can come out even better than the classics with this versatile D.I.Y. flour blend.
Excellent recipes that feel like magic.
Cocinamos con la duquesa de Sussex mientras ella redefine su imagen, de realeza en recuperación a diosa doméstica.
Custard-soaked malva pudding, a beloved South African treat, is the cake for right now.
And with these crouton-heavy salads, hearty dips and easy-enough pizzas, I can.
Ali Slagle’s genius recipe for microwave sticky toffee pudding takes only 10 minutes, from start to finish.
Her spring garden pasta salad and layered vanilla pudding are simple yet stylish.
Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.
Make the most of your space and your ingredients.
Garlicky Alfredo beans are “outrageously good.”
Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables.
Mashed, roasted, boiled and baked, we’ll show you how to get the best results every single time.
Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner.
Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around.
All you really need is good-quality milk, a few spoonfuls of your favorite plain yogurt and time.
From history to technique, become an expert on this eggy classic.
From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame.
From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time.
From classic to jellied to relished, let Melissa Clark guide you through different ways of making the Thanksgiving staple.
From baking to decorating, win the holidays with these tips and tricks.
Roasting, steaming, sautéing and more: Learn how to make sure your florets are crisp and flavorful, never sad and soggy.
Learn safe canning methods and how to get the perfect consistency so you can get a taste of summer all year round.
Our ultimate guide breaks it all down.
Everything you need to know to plan your holiday menu, prepare the food and serve it all with style.
Everything you need to know about the home cook’s secret weapon.
Perfect your frying technique, and then expand your fried chicken repertoire.
A pressure cooker, slow cooker and rice cooker in one, this tool can help you get dinner on the table fast if you know how to use it.
Let Melissa Clark shows you how to make this simple showstopper easily and beautifully.
The peas are fat and sweet, the radishes are small and peppery. It’s time for this Kay Chun stunner.
For the joyous Muslim holiday to work, mothers in New York City spent Saturday night preparing, merging traditions from around the world with ones developed here.
Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner.
Especially not Samantha Seneviratne’s five-star olive oil cake, which is “elegant, easy and frugal.”
The humble meat and bean stew is a classic for a reason.
Learn the history and the techniques that make up the basis of this classic North African dish.
Be a better “bring your lunch to work” person with these expert tips.
Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish.
Feeding your littlest loved ones can be so easy, delicious and nutritious. Here’s how.
From history to technique, Melissa Clark will walk you through everything you need to know about the French classic.
Do the most with what you have on hand with these smart tips for swaps.
Let Melissa Clark show how to make a stunning, burnished bird every single time.
Naz Deravian’s reader-favorite chicken biryani is a beautiful weekend dish, its preparation a satisfying process with delicious results.
Slicing, dicing, chopping and sharpening: Our ultimate guide tells you everything you need to know to level up your skills.
The New York Times writer offers her recipes for a meaningful feast.
We’ll teach you how to master the technique, and how to tweak it to get each batch the way you like it.
From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite.
Don’t be intimidated: Claire Saffitz’s step-by-step guide produces the finest bread with a crisp exterior and airy crumb.
Never have another gummy, overcooked spear with David Tanis’s expert advice.
From dough to saucing and toppings, never make a bad pie again.
Whether you’re cooking on the grill or the stovetop, going diner style or tavern style, here’s everything you need to know for the perfect burger.
From making a great stock to perfecting the roux, Melissa Clark will walk you through the basics.
Leave everyone at the table totally impressed with these expert tips from Melissa Clark.
Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces.
It’s beloved for a reason, and our guide will teach you how to grill it, roast it and pair it to get the most out of every cut.
Boiling, poaching, frying, scrambling: Never miss with Julia Moskin’s expert tips.
Learn how to cook sole meunière, the dish that made Julia Child fall in love with French food.
The traditional French dish is a classic for a reason. Melissa Clark will run you through its history, the equipment to use and making the perfect version.
Impress your friends and family with a restaurant-worthy result (that isn’t even that hard to pull off).
Get perfectly flaky crusts every time with Melissa Clark’s expert tips.
From shopping to carving, you’ll learn everything you need to know about preparing the holiday centerpiece.
They’re versatile and welcome in all sorts of dishes, like quick stir-fried noodles, toasted sesame waffles and a platter of roasted spring vegetables.
Perfect your recipe and your technique for a showstopping party centerpiece. Let Melissa Clark show you how.
Take your desk lunch and reliable sides from tired to inspired with these tips for dressing and pairing, tossing and topping.
These 14 delicious recipes — including this one-pan roasted fish with cherry tomatoes — make eating more fish a delight and a breeze.
Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.
Facebook Marketplace, a platform often used for furniture and electronics, is an increasingly popular place to buy and sell home-cooked meals.
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.