The cover star: Melissa Clark’s five-star skillet chicken with tomatoes, pancetta and mozzarella (a.k.a. pizza chicken).
Kay Chun’s chicken and vegetable donabe is soothing and mellow, ready to be perked up with citrusy ponzu and yuzu kosho.
Go with the internet-famous version, or make our from-scratch recipe. Both are objectively fantastic.
Grocery-store ice cream makes the list.
Carolina Gelen, a cookbook author and video personality, shares cozy vegetable recipes from her childhood in Romania.
It’s takeout-style Chinese American cooking brought into your home kitchen, where you can get as creative as you’d like.
Eat them roasted on a sheet pan with chili powder and topped with quick-pickled red onion, or tossed with a tangy mix of chile crisp, tamari and honey.
And it’s something you can make at home.
These recipes with overlapping ingredients will get your week into a good groove.
That buttery, briny combination of lemon, butter and capers is awesome on cauliflower.
The humble spud has rarely been as sweet as in these sensible-yet-decadent delights.
The humble lentil is a quick-cooking kitchen powerhouse.
Put this schmaltzy, Mediterranean-ish recipe at the top of your fall cooking list.
The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.
In London’s upmarket Primrose Hill, a Michelin-starred chef is employing people on the edge of homelessness as chefs, wait staff and cocktail makers.
Everyone’s favorite buttery cracker makes a fantastic coating for chicken breasts.
Hace décadas que se demostró que la dieta DASH reduce la presión arterial, pero poca gente la sigue. Aquí te decimos cómo probarla.
Kia Damon’s recipe is an easy oven-baked barbecue situation that leads to tender meat and a caramelized bark that’s sweet and salty.
Andy Baraghani’s tahini apple tart sparkles. No, really: The sesame seeds and sugar on the crust give it real luster (and crunch).
A memoir? How easy is that.
The DASH diet was shown to lower blood pressure decades ago, yet few people follow it. Here’s how to give it a try.
In “Be Ready When the Luck Happens,” the TV cooking icon asks, “How easy is that?” The answer? Not very.
Spicy cucumbers, peppery sea scallops and coconut tapioca fill out this David Tanis menu.
Four insiders on where to stay, eat “micro-seasonal” dishes and shop for handmade pottery and textiles.
It’s the sort of meal you ought to make after a day of airline snacks or conference-room repasts, and definitely on Friday nights.
Six journeys in search of a single bite.
I crossed the ocean to savor a new twist on a childhood favorite.
A trip to Paris in search of one magical bite that would cure a picky eater.
My mom grew up with the signature flavor of the city’s outdoor food stalls. It won’t be around much longer.
Ten-minute tofu, 15-minute fried rice and more recipes for when life overwhelms.
Legumbres para rosana, a dish of Spanish Moroccan origin, is a delicious reminder of a family’s journey.
In pockets of the Southwest, no meal is complete without these crisp pillows of fried dough.
Melissa Clark’s skillet-braised chicken with greens is exactly the sort of easy, hearty dinner I want to cook right now.
An age-old Sicilian sweet, inspired by the martyrdom of St. Agatha, is finding favor with modern pastry chefs.
All you need is a bowl, fork and baking sheet for fresh, warm scones with crisp tops and soft centers.
Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a taste of the islands and a punch of flavor.
Make use of that savory oil with this brilliant pasta recipe.
As climate change threatens the availability of food, we must diversify what’s on our plates.
Tortellini soup, mushrooms and dumplings, niku udon and more spoon-friendly dishes.
My lemony white bean soup with turkey and greens is a warm hug on a crisp evening (and a New York Times Cooking classic).
Plus: a new ski-in, ski-out hotel in the French Alps, titanium watches and more from T’s cultural compendium.
They’re America’s most popular fruit. Here’s why that’s a great thing.
Sweet and sour with a peppery kick you can mellow out with dollops of yogurt.
I adore this recipe, and so do thousands of readers.
The candidate is a proud cook, and cooking is a way to connect.
You let us know what we missed from our list of NYT Cooking’s 50 greatest hits.
Plan for the future for peace of mind on the other side.
Genevieve Ko’s saucy and satisfying recipe is also great fuel for a nap on the couch.
Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.
Especially when it’s tossed with spinach, feta and tons of herbs.
Be it garlicky, buttery or just a thick cut of bread, the Lone Star specialty has found a following in kitchens across the nation.
We asked experts about the health benefits of legume pasta — and how to make it taste good, too.
Bone-in chicken on a bed of olive-studded, lemony greens is at the ready for sweater season.
And our readers agree: “One of my all time favorite NYT Cooking recipes,” one says. “Try this, you will not regret it,” another writes.
Emily Weinstein, Melissa Clark and Eric Kim will discuss the new cookbook, recipe writing, their go-to meals and tips for simple yet delicious cooking in a special event on Oct. 7 at the Times Center.
This unexpected combo will make the flavor and texture really stand out.
Weeknight winners I turn to again and again: kimchi fried rice, hot honey shrimp, and pasta alla vodka.
To celebrate: a collection of our 50 greatest recipes, according to you, our New York Times Cooking family.
To celebrated the app’s 10th anniversary, we shared a wide-ranging list of the best recipes. Tell us which ones you love most.
For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.
Team Chicken Breast, this Parmesan-crusted chicken is for you.
Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.
Stephen Colbert and Evie McGee Colbert once had a falling out over a spoon, but their new cookbook has them in the kitchen, with love, laughter and the right utensils.
Seven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic.
Before we hit peak soup season (hello, lentil tomato soup), there’s still time for tomato curry and grilled eggplant with turmeric tahini.
And char your eggplant, steam your blue crabs and stir-fry your potatoes.
The fudgy, chocolaty goodness of a brownie meets the crisp edges of a cookie in Vaughn Vreeland’s perfect new recipe.
Andy Baraghani’s minimalist crispy artichoke pasta keeps the prep time doable, with Parmesan, garlic and red pepper to round everything out.
Smoky saganaki can inspire the feeling of a seaside vacation.
Ali Slagle’s tortellini with prosciutto and peas turns a refrigerated staple into a surprisingly luxurious one-pan dinner.
Let’s be honest, so am I.
Dan Pelosi’s new chicken and rice dish is a master class in ratios and timing.
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.