Have four words ever gone together so nicely? Leave it to Melissa Clark to give us the brownie we need, nay, deserve.
Frozen kernels, masa harina and hominy form the base of Rick Martínez’s warming atole de grano (savory corn porridge with chicken).
Rejoice: NYT Cooking’s holiday cookie extravaganza has returned.
The best way to start the celebration? Serving these unforgettable treats.
Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household.
Sue Li loves a Payday (bar), so she channeled its essence into her 2025 Cookie Week cookie.
Zaynab Issa’s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: “Looking for an excuse to make this again A.S.A.P.”
Eric Kim’s 2025 Cookie Week entry captures the tingly, creamy, chocolaty flavors of the classic ice cream.
You have carrots, parsnips, sweet potatoes; I have recipes.
That is, beans and greens alla vodka, a five-star Ali Slagle reader favorite.
These simple party snacks get you out of the kitchen and into the fun.
This hearty meal, featuring lamb meatballs and a pear and radicchio salad, is punctuated with a spectacularly sunny, yet festive, lemon roulade.
Samantha Seneviratne’s coconut cake snowballs condense the essence of the original into charming three-bite treats.
Kay Chun’s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.
Chicken stew, Dubai chocolate, egg bites: You loved them all year. Now, see what rose to the top.
A writer in Afghanistan finds momentary peace in saland-e nakhod.
It’s not mortadella. It’s Claire Saffitz’s strawberry-almond cookie, speckled with pistachios and macadamia nuts.
With quick-cooking red lentils and creamy coconut milk, Zaynab Issa’s recipe is perfect for a weeknight meal.
Ọbẹ̀ onírù, also known as ofàdà stew or designer stew, is open to adaptation, but always tastes of comfort.
New York Times Cooking’s annual tradition — in which we share our finest holiday cookie recipes and videos — is here, and I’m thrilled to share mine!
Specifically these fast and friendly hoisin garlic noodles, which welcome whatever toppings you’d like.
Long associated with childhood and county fairs, the food has found its place among a new generation of experimental chefs.
As the season of Nutcrackers, Messiahs, Scrooges and Santas begins, here are some novel ways to enjoy the holidays, including a poetry weekend and a Coltrane tribute.
This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ’n’ Stormy cocktails.
When you need to use up those last bits of dark meat, two carrots and a half-bag of green beans, turkey fried rice is there for you.
Readers love Samantha Seneviratne’s soft and chewy sugar cookies, and so do I.
And all through the house, not a baker was stirring — yet.
You have a turkey carcass, cranberry sauce and some cheese scraps. We have spicy, reviving birria de pavo and cranberry grilled cheese.
As long as I get myself to pay attention, there is too much going on in the kitchen world for me to spin off into anxious abstraction.
And more Thanksgiving Day affirmations, tips, snacks and drinks (margs, anyone?).
Michael Barbaro goes on a duck hunt with one of America’s most famous hunters: Steven Rinella.
Last-minute holiday recipes for side dishes and desserts, and a few ideas for tomorrow.
Keep the Thanksgiving favorite fresh long after the holiday with these tips.
Or, as one reader puts it, “what I want to eat for dinner for the rest of my days.”
At big family-style holiday meals, a single-serving entree is a welcome interlude.
For race weekend, a restaurant staffed by big names in the food world is suspended above the man-made lake at the Bellagio hotel.
And some classic, no-fail sides for that dinner that you have on Thursday.
Saucy, punchy flavors before the potatoes hit on Thursday.
Nara Smith, the model, mother of four and influencer best known for making recipes “from scratch” for her family, is pursuing a new role: business mogul.
Like your astrological sign, what you bring says a lot about who you are.
Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table.
Give them something to nibble while they wait.
The Australian pioneer of sustainable cooking practices that preserved local traditions died in London. She had been diagnosed with aggressive skin cancer last year.
My five-star recipe (with over 15,000 reviews) makes good use of your canned pumpkin and chickpeas.
In our Thanksgiving episode of Cooking 101, Melissa shares the one recipe you need for a burnished, juicy turkey.
Los archivos de la autora, recién compartidos con el público, revelan la meticulosa planificación y la devoción por la cocina de sus grandes comidas festivas.
If you have sweet potatoes, coconut milk, Thai red curry paste, brown sugar and butter (and salt), you have everything you need for this five-star side.
My no-bake cranberry-cookie butter cheesecake with a crushed speculoos crust is a showstopper (if I do say so myself).
And more reader (and staff) favorites from this week.
Simple roast turkey, cranberry curd tart, mushroom Wellington and more well-loved dishes for a flawless feast.
We put Sue Li in charge of the pies this year, and she delivered six stunners.
We lost it over this year’s crop of Thanksgiving pies. But first, a quick and comforting biryani made with ground beef.
Who’s cooking, and who’s cooked?
David Lebovitz has built a loyal following online with recipes that offer shortcuts but make no compromises.
Aunque no hay reglas rígidas, seguir estas recomendaciones reducirán el riesgo de acabar con comida en mal estado.
That you can save directly to your recipe box.
Go straight to the good stuff this Thanksgiving: apple and cream, chocolaty espresso, honeyed cranberry, and more.
Elizabeth Olsen, Miles Teller and Da’Vine Joy Randolph came by the New York Times kitchen studio to make their ultimate pizzas.
Seasonal vegetables become even more delicious with simple touches like citrus zest, fresh herbs and crunchy toppings.
His menu is bold and bright, both in flavor and color: pomegranate-glazed turkey, golden mashed potatoes, roasted winter squash with citrus chile crisp.
Five no-stress meals for the week before Thanksgiving.
Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in the kitchen.
The author’s newly unveiled papers reveal the meticulous planning and devotion to cooking that went into her big holiday meals.
My new go-to pantry pasta has a silky cacio e pepe vibe but with a funky-spicy twist from miso and pepperoncini.
Andy Baraghani’s bright, brilliant menu is a feast for the eyes, too.
These easy upgrades will make even the most basic bird all the more special.
More specifically, this showstopping lemon-garlic roast chicken with squash.
En los conventos de todo el país, la tradición de vender dulces sigue viva.
Cacio e pepe green beans and roasted lemon caper brussels sprouts make it easy to fill your plate with vegetables.
Make cranberry tiramisù. Or pecan pie brownies. Or Basque cheesecake.
They’re an anchor of the Thanksgiving table — here’s how to buy them, then keep them for as long as possible.
Mbatata, a creamy variety of sweet potato, provides a comforting base for these perfectly dunkable treats.
Some reader (and staff) favorites from this week.
Cranberry, pumpkin and apple give the creamy no-bake classic a fall makeover with festive flavors.
And you can substitute practically any ground meat.
A new vegan pie recipe and plenty of tofu-packed dishes for Thanksgiving.
The fresh dill in the glaze adds a lifting dose of green, while the maple syrup nods to November.
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
Olive oil mashed potatoes, baked apples and more lighter and brighter dishes for a balanced and vibrant feast.
And I won’t hear otherwise.
My new recipe for dan dan noodles is exactly what a cold weeknight needs.
Adapted from a school kitchen, they’re all comfort.
Ground beef joins forces with frozen vegetables and kitchen staples (celery, potatoes and that half-can of tomato paste) to make an easy and economical dinner.
This week’s batch of fast weeknight dinners is hearty, not heavy.
This warming bowl of saucy noodles is as easy to pull together as any quick pasta dish.
In this spaghetti with za’atar, creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that brings levity.
Mashed potatoes, potato gratin, roasted potatoes: The potato, in all its forms, is the real M.V.P. of your holiday table.
Yewande Komolafe’s harissa shrimp with greens and feta is full of color, texture and tang, ready to brighten the dullest weeknight.
The TV chef discusses her new cookbook, “Padma’s All American,” which sees immigrants at the heart of the nation’s cuisine.
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
In convents across Spain, the tradition of selling sweets is alive and well.
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries.
The much-loved treat has become synonymous with the city’s vanishing all-day diners.
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
Five stars and over 27,000 reviews later, Molly O’Neill’s classic recipe still soothes, charms and comforts.
Our five-ingredient lemon-garlic kale salad complements almost any main (and, with five stars and over 9,000 reviews, is sure to get you compliments).
Pumpkin spice honeycomb cake, cranberry curd tart and more of my favorite gluten-free and vegan bakes.
This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt).
Watch Kenji López-Alt make his cheesy Hasselback gratin, a New York Times Cooking classic.
Sean Sherman’s latest cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” catalogs traditional cooking practices with an eye to the future.
Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers. They’re still crunchy, but also pack a fierce punch.
This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze.
Some reader (and staff) favorites from this week.
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad.
Vaughn Vreeland, a 32-year-old pie enthusiast who loves ascots and cowboy boots, recently started a baking newsletter and video series, “Bake Time.”
Settling in England as a young woman, she turned her nostalgia for the food of her youth in Sumatra into a career as an influential cookbook author.
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.