Mark Bittman’s salmon roasted in butter, and more of our most popular recipes from the week.
Plus: an extraterrestrial vase, Art Deco earrings and more from T’s cultural compendium.
The designer Anita Patrickson gathered friends at her South African summer house for an evening of grilled food and ocean views.
The minute you buy this herb, you’re racing to use it up. Anxiety be gone! Try a feta-ranch wedge salad, a dill Dutch baby and these other recipes.
A riff on a riff of chicken Marbella, this crowd-pleasing, make-ahead dish is a staple of a chef’s Seders.
Both bright and a little spicy, the dish capitalizes on all the flavorful drippings by tucking carrots and baby potatoes under the bird.
Chris Pratt, Charlie Day and Keegan-Michael Key sling pies and answer questions at the New York Times kitchen studio.
It’s not kosher for Passover, but this version, from Hillary Sterling, the chef at Ci Siamo, is inspired by a Sardinian flatbread.
Readers love my miso-chile asparagus with tofu, a quick and satisfying taste of spring.
Why American chefs are embracing the French ritual of apéritif dînatoire.
Five quick recipes that pair go-to ingredients to great effect.
Skipping a popular technique makes the flavors in this quick braise really pop.
This gloriously fragrant, saucy meal is built on pantry staples (and that bag of shrimp in your freezer).
Lemon butter salmon, asparagus with furikake and chicken with spring vegetables, you’re up.
Chicken and saffron rice with pomegranate salsa, to be exact.
Rhubarb upside-down cake and strawberry-cardamom jam bars bring the brightness.
On New York’s eastern shore, the wealthy are already competing to secure a chef for the season.
And more of our most popular recipes from the week.
Make a great fish even better with these expert tips.
A ruling on an unusual garnish.
A reader wanted some ideas, and, wouldn’t you know it, I have suggestions (like herby cottage cheese dip and veggie-filled harvest muffins).
You won’t miss the salt.
Stars: They’re just like us. (They have brown, super-ripe bananas that need using up.)
It’s one of a collection of recipes Yewande Komolafe has assembled for warm gatherings.
Says one reader: “I made this and called it ‘Shrek pasta.’ Was delicious.”
En todo el país, el pan fresco no es un capricho: es la norma, parte de una cultura panadera centenaria.
Across the country, fresh bread isn’t an indulgence, it’s the standard, part of a centuries-old baking culture.
Eleanore Park’s miso rice cakes with spinach and peas is a textural, flavorful delight.
No te dejes engañar por su apariencia sencilla, esta verdura tiene una gran concentración de nutrientes.
Readers love Andy Baraghani’s slow-cooked fish with citrus and herbs (and so do I).
Pete Wells on the radical overhaul of his relationship with eating.
A new history by Luke Barr chronicles the innovations, excesses and chauvinism of the French chefs who spawned a revolution in cooking.
When eaten on the couch in your pajamas, it makes for a very nice Oscars night.
Our resident baking queen takes the Bake Time questionnaire.
Introducing The Good List, a new weekly newsletter by Melissa Kirsch designed to bring joy and meaning to your days.
The siblings stopped by studio kitchen at The New York Times to share one of their favorite family recipes.
Yotam Ottolenghi took a page from Arthur Ashe in keeping this weeknight dinner smart and simple.
And our most popular recipes from the week.
Preparing a well-balanced meal is doable any day of the week. (Really!)
The best pastas have a hole in them, allowing them to catch vegan caramelized cabbage, creamy beans or cauliflower Alfredo sauce.
The globally acclaimed restaurant had the power and influence to remake restaurant culture. Instead, it perpetuated the darkest parts of that world.
Ahead of the Oscars on Sunday, Food and Film writers and editors recount the moments that filled them most.
On my plate, at least, with this easy and energizing shrimp and avocado salad with sizzled peanut dressing.
Spring minestrone with kale and pasta is both buoying and satisfying.
Recipes with little prep, big payoff.
Don’t let its unassuming looks deceive you.
Recipes to cook this weekend for weekday meals: Quinoa salad with chicken, almonds and avocado; mustard-braised pork; baked salmon and dill rice.
With serious tomato flavor from roasted canned and cherry tomatoes as well as caramelized tomato paste.
March 14 — that is, 3.14 — is a great day for butterscotch banana cream pie, lemon meringue pie and chocolate cream pie with Oreo crust.
Short on time, big on flavor.
She was a towering figure on the culinary front for more than 40 years, turning the art of French cooking into prime-time television entertainment.
And more of our most popular recipes from the week.
This breezy seasonal dinner from David Tanis features a soup, braised chicken and a gelato you can make in advance.
A peek inside my Recipe Box.
If you’re not already familiar with the charms of Japanese curry bricks, allow this super simple recipe to introduce you.
Plus: a Portuguese farmhouse hotel, the debut collection from a vintage fashion brand and more recommendations from T Magazine.
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
Spicy marmalade chicken with sweet potatoes is tangy, bright and unexpected in the best way.
Like: crispy halloumi with tomatoes and white beans, roasted chicken thighs with hot honey and lime, Turkish eggs with yogurt.
The Basque-inspired Eel Bar hosted a pintxos-forward reunion for friends and fellow business owners.
Social media influencers have picked up on the age-old tradition of having soup in the morning. It’s one you can enjoy too.
Chicken fajitas, blackened chicken breasts and more: Add one — or all! — of these easy dishes to your rotation.
Come for the quick fish chowder. Stay for the hot butter crackers.
This savory, tangy stir-fry tastes distinctly like the sunshine state.
Tanya Bush, a writer and pastry chef in Brooklyn, makes a case for taking the scenic route to the recipe in a new “narrative cookbook.”
He helped bring the African American cooking of the Carolina Lowcountry to the world and became known as the “dean of Southern Cuisine.”
To see Cameroonian chicken and plantains is to want Cameroonian chicken and plantains.
Nigella Lawson’s recipe is a five-star classic for a reason.
In her latest column, Yewande Komolafe explores the transformative powers of eru stew from Cameroon.
Easy turkey meatloaf was a big hit this week, as were cashew butter chicken korma and beef tagine with green beans and olives.
A grilled cheese sandwich is optional but recommended.
The chefs of a popular modern izakaya in California share their secret to a sauce that makes you feel great.
Ras el hanout chickpea and spinach stew, three-bean soup and spiced tomato and eggplant pasta leave no tomato paste behind.
Readers love this new coconut kitchri recipe, and it’s easy to see why this warming lentil and rice porridge is so popular.
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.