This revamped 1950s staple, a celebration of canned clams, takes some cues from rich, cheesy crab dip.
Julia Moskin reported on traditional recipes of Mariupol, Ukraine: borsch with fish, chebureki and ryazhanka.
Make khoresh rivas if you have some time, or a quick tofu soup if you don’t.
Asparagus, rhubarb and peas, peas, peas: The season of abundant produce has finally arrived.
Make salami pasta alla gricia, or skip the recipe entirely with a freestyle puttanesca.
Here’s what you need to know at the end of the day.
The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason.
The food writer Eleanor Ford’s new book details flavor profiles and origins of spices, and decodes classic blends.
An expert in Cantonese Home Cooking and an activist, Ms. Young plans to use the $50,000 grant to support Chinatowns.
For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance.
Here’s a good reminder of how weeknight-friendly pork tenderloin can be.
Flexible, shoulder-season recipes for roasted potato salad, white bean primavera, Korean cheeseburgers and more.
Reverse-seared tri-tip may be the tastiest dish you grill all summer. Steven Raichlen guides you through the process.
Smoking a steak over low heat before finishing it over a hot fire ensures even cooking. Here’s how to get the grill ready for the technique.
Rethinking what the region’s travel should be has meant expanding the focus from fairy tale castle crawls to experiences anchored more firmly in nature, food and the arts.
Inspired by a best-selling sandwich at All Day Baby in Los Angeles, Genevieve Ko offers a formula for a delicious brunch.
Whether you like them extra-creamy and scrambled, baked with asparagus, or fried and runny-yolked, we have recipes for you.
We’re celebrating eggs in all their glory with 24 of our best recipes.
The chef and artist prepares one of her signature creations — a koi-shaped champagne jelly with a single rose nestled inside.
Answers to reader questions about mushroom substitutes, what to do with pickle brine and more.
The couple behind the British interiors brand House of Hackney had a group of similarly sustainably-minded friends over to mark the ancient Celtic festival.
Slated to open in Chicago in 2025, the Eleanor Roosevelt Fruit and Vegetable Garden will honor the legacies of two first ladies.
Here’s what you need to know at the end of the day.
Plus: a new model of Hermès’s Kelly watch and more from T’s cultural compendium.
And what have you learned from that person about preparing meals, savoring dishes or trying new flavors?
Fry them until they’re crisp and runny, boil them as a speedy snack or whip them into billowing clouds with these 24 recipes.
Lori Zabar, who died in February, details her family’s roots in Ukraine, the opening of their New York appetizing store and beyond.
The creative kit comes with a plate by Glenn Kaino, recipes, rice flour and access to a talk between the chef Minh Phan and Robin Koda, a rice farmer.
Emily Meggett, the keeper of centuries-old culinary traditions in the Carolinas, has spent her life feeding others. At 89, she shares her kitchen wisdom.
Conjuring the fettuccine Alfredo from Bamonte’s, a new recipe for papadzules and more.
It’s Mother’s Day, and we have recipes for you to cook while mom relaxes.
A tangy beet soup, rich wild salmon and an elegant cherry compote from David Tanis round out a bright meal made for May.
Ali Slagle’s gnocchi with sweet and hot peppers is delightfully hands-off, cooking both sauce and pasta at the same time.
Verdant asparagus, peas and shallots top this light yet comforting meal from Melissa Clark.
Recipes for Mother’s Day, a deep dive into a San Francisco classic stew and more.
Buy less, be strategic and find ways to use leftovers.
Put your progeny to work, or make these simply wonderful meals yourself. (Whatever causes you less stress, honestly.)
Pile whatever condiments you have on franks, vegan dogs or brats, and serve with a glass of something cold.
In San Francisco, the hallmark seafood stew can be — and often is — a tired menu item, but our critic finds that the right version still thrills.
She was a midcentury housewife with an innovative style and a taste for fine ingredients. That care in the kitchen shaped my approach as a food writer and home cook.
J. Kenji López-Alt did a deep dive into one of America’s greatest sandwiches: the tuna crunch.
The chef and writer Samin Nosrat will speak with The Times’s Tejal Rao and Emily Weinstein, who will also offer guidance on readers’ vegetarian home cooking challenges.
Recipes for the end of Ramadan, a busy Wednesday night and everything in between.
Dotted with dried berries and baked into a round, these crisp-outside, tender-inside treats emerge from the oven full of jammy bites.
The Argentine chef and artist Fernando Aciar and the French creative director Anna Polonsky treated friends to a meal that felt as personal as their newly renovated home.
Memorize these easy dishes and techniques, and you’ll have an arsenal of easy meals at hand.
I found comfort in sizzling cheese, bubbling chili gravy and a new community.
For $150 per week, Eleven Madison Home will deliver a day’s worth of ready-to-eat, plant-based meals to customers with Manhattan ZIP codes.
A program produced by the Museum of Food and Drink in New York will hold a talk and play clips from a 2021 documentary.
Benita Kasbo, who was born in Aleppo, Syria, makes the classic Middle Eastern cheese with the spice derived from cherry pits.
The company has added an ice shaver to its roster of attachments that fits all models of its standing mixers.
The founders of the New York-based restaurant chain have a new, vibrantly photographed cookbook with all the essentials.
It’s hard to say exactly when tuna and potato chips teamed up in this childhood favorite, J. Kenji López-Alt writes, but its deliciousness is certain.
Kevin Noble Maillard has a recipe for grape dumplings, a favorite dessert of various Native tribes in the southeast for centuries.
Roasted broccoli pasta, Greek chicken and more recipes.
It’s easy to riff on this meringue-based showstopper: Top with whatever fruit you like, or dive into nostalgia with this cookies-and-cream version.
If you have some liquid dye and vinegar, you're good to go.
Not every "accessible" kitchen tool gets the job done.
These 71 dazzling new titles —including thrillers, cookbooks, photography collections and more — will delight any reader.
These recipes from New York Times Cooking are sure to make your holidays bright.
Yewande Komolafe shares a guide to making her new recipe featuring yaji spice, a mixture that's popular in West Africa.
When it’s hot out, lean on your countertop appliances to keep your kitchen cool.
Here’s how our NYT Food and Cooking staff makes life in the kitchen easier.
There’s a saying, “Life doesn’t come with a manual, it comes with a mother.” For Mother’s Day, we’re remembering a handful of influential moms.
Get these easy baking projects in before it gets too warm.
Spring is here, and, with it, seasonal vegetables like asparagus, radishes and snap peas.
Persian New Year, or Nowruz, is celebrated with meals full of freshness and comfort. Here are some standout options.
They say the only constant in life is change, but consider two others: the ratio of a circle’s circumference to its diameter, better known as pi, and the love the NYT Cooking team has for pie.
20 Often Surprising, Always Delicious Recipes for the Most Versatile Pan in Your Kitchen
Mardi Gras looks a little different this year, but these recipes will help you get into the spirit.
Recipes to help you celebrate Lunar New Year at home this year.
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.”
The chef, an ambassador for the West African grain, now sells preseasoned instant packs of gluten-free fonio.
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.
The sharing economy has made it possible to be even more demanding, on demand. We tested apps for when you need a swim, a nap, a boat or a foodie experience.
New attention is being paid to the role of food and cooking in grieving for a lost partner.
Make something sweet and seasonal this weekend.
For Christine Charlebois of Want Les Essentiels, the only thing better than a thin pancake is a stack of them dusted with matcha powder.
Through his newspaper columns and cookbooks, Mr. Kalra became a pioneer in Indian food writing and put the spotlight on little known chefs.
Watch Alison Roman’s latest video for olive oil-roasted chicken, and make the dinner for yourself tonight.
Alison Roman’s olive oil-roasted chicken is worth making for the salty, lemony leftover fat alone.
If you’re not ready to cook with kelp but are interested in trying a bite or two, here are some prepared seaweed products worth seeking out.
There is no magic cuisine to save our species. There are, however, many ways to eat sustainably.
Marky’s Caviar, a Florida company, opens a New York branch; Joe Ogrodnek of Dover and Battersby, unveils a rooftop bar; and more restaurant news.
A new book offers an irreverent list of the “most Jewish” foods to savor, just in time for Passover.
Our own Alexa Weibel has brought us a new recipe for a savory vegetable tart from the cookbook writer Anna Jones.
New treats from Ladurée and Mah-Ze-Dahr give the snacking set chocolaty options for Easter and Passover.
Using store-bought puff pastry makes this spring tart more effortless than it may appear.