Turn store-bought croissants into so much more with these effortless recipes for a crowd.
These culinary coming-of-age tales are movable feasts for the gluttonous listener.
Chow chow, a bright and bracing pickled relish, is essential to the holiday table in Trinidad and Tobago — and the perfect accompaniment to ham.
Dr. Jessica B. Harris revisits and expands “A Kwanzaa Keepsake,” her highly personal book from 1995.
Weekend kitchen shenanigans to keep everyone festive and fed.
All it takes is one pot, two dozen eggs and 10 minutes of cooking to serve breakfast to a full house.
It was also a good year for easy, excellent bean recipes and cooking yourself cauliflowers.
Lidey Heuck’s customizable, five-star chili replenishes and restores.
The Rhode Island School of Design uses recipes to teach the trial-and-error process of tweaking and refining a product.
My five-star latkes fry up either thin and crunchy, flecked with golden, crackling strands, or chubby and nubby, with soft, fluffy centers.
From restaurant lists to indispensable cooking tips, these are our most read articles of the year.
Potatoes and olive oil come together in this simple yet extraordinary dish.
A wave of new restaurants are challenging diners to go beyond sesame chicken and crab Rangoon.
Want to impress with a glistening, delicious centerpiece this holiday season? This miso-marinated pork will stay juicy no matter what.
Recipes that live at the intersection of easy and fancy: salmon with salsa verde; chicken all’arrabbiata; BBQ pepper shrimp.
A simple trick yields crisp outsides and fluffy insides, ready to be topped in three smart, exciting ways from Eric Kim.
These golden, flaky bites are sure to impress your guests during the holiday season.
This cranberry-orange chicken works just as well for a quiet Tuesday dinner as it does a Friday night gathering with friends.
A list of excellent recipes to cook this week (no need to check it twice).
Though, to be fair, it’s hard to imagine a time when Rick Martínez’s chocolaty take on the classic dessert wouldn’t be welcome.
The holidays are upon us. It’s time to start baking.
Anchored by juicy braised duck and finished with an unforgettable family-size crème brûlée, this menu from Clare de Boer will have everyone talking.
It’s a meat-sauce mashup of Chinese, Korean and Italian cuisine, sweet-salty and fiery all at once, with tangles of braised kale and chewy rice cakes.
Vegetarian lasagna Bolognese, hand-pulled noodles and pupusas welcome extra helping hands.
That’s what you get when you add an egg, a pat of butter and a slice or two of American cheese to a bowl of steaming noodles.
There’s a universal — and easy — answer to a common kitchen predicament.
Andy Baraghani’s sticky miso salmon bowl, and more of our most popular recipes from 2024.
Tus recetas favoritas de NYT Cooking —los platos que has añadido a tu rotación, las comidas que tus hijos sí se comieron, las cenas que te emocionaba cocinar— están aquí.
Eric Kim’s roast chicken with fish-sauce butter is simple magic. (Plus: croutons.)
Encyclopedic approaches to plant-based cooking and to cookies, a TikToker’s debut and more, as tested by New York Times Cooking and the Food desk.
In my five-star salmon dinner, anchovies lend their intense and pungent bite to the sweet pink fillets.
You loved these recipes. Now see what made our Top 25.
This classic Roman pasta dish is a great thing to cook often, so the technique enters your muscle memory.
A weeklong celebration of cookies takes months of planning and baking, not to mention various photo and video shoots.
These versatile Indonesian stir-fried noodles strike a perfect balance of flavors that you’ll want to eat again and again (speaking from experience).
Melissa Clark’s three filling, colorful and festive snacks are perfect for especially effortless entertaining.
Now’s the time for dinners that are simple and delicious and just for you.
Plus: festive fashion, a new destination on the Brazilian coast and more from T’s cultural compendium.
With her cookbook, “Our South,” Ashleigh Shanti is one of a few chefs who are focusing closely on regional cuisine — and redefining it in the process.
“My mom is a very picky eater.” “I’m stumped for future dinners.” “I’ve recently discovered that I’m gluten-intolerant.” Let’s go.
Espagueti verde combines silky strips of charred poblanos with crema and heavy cream for a luscious, celebratory pasta dish.
My lemon bars with olive oil and sea salt are softer in texture and more bracing in flavor than the usual citrus treat.
Biscochitos might not seem to have anything fancy about them until you take a bite. That’s when they revive and restore.
One of the chef and author’s favorite gifts is homemade apricot jam, which she makes “specifically to be able to share it with people.”
Light-but-satisfying dinners to fuel you for all that cookie-making.
As restaurants around the country make the humble mushroom an essential main dish, home cooks can learn a few tricks for dinner, too.
Specifically this taverna salad, a five-star recipe from Lidey Heuck that’s colorful and crunchy, sustaining and light.
Sohla El-Waylly’s recipe is about as far from Thanksgiving as you can get. And on the Sunday after Thanksgiving, that’s exactly what’s required.
Lemony turmeric, gingery cheesecake, boozy almond: These Cookie Week treats offer something for everyone.
Sarah DiGregorio’s salmon and kimchi skillet, a five-star, five-ingredient dinner to kick-start your taste buds.
Turkey tikka masala, turkey tetrazzini, turkey pho, turkey congee, turkey à la king and, of course, the best Thanksgiving leftovers sandwich.
Prepare David Tanis’s savory lamb stew and fancy-feeling crepes well before guests arrive, and actually enjoy the day of your dinner party.
“Together we have the dietary restrictions from hell.” “I said I’d bring a ‘tasty salad’ but I have zero ideas for making that happen.” Let’s get it.
Quick-fire answers to common turkey questions, and a cranberry grilled cheese to keep you going. You’ve got this.
The Barefoot Contessa shared simple tips on the art of hosting for this special episode of “The Daily.”
Michael Barbaro, host of “The Daily,” visited the legendary cook at her home in East Hampton, N.Y., for a Thanksgiving meal.
Some professionals in the food writing business are spent before Turkey Day arrives. Others feel they can finally cook for themselves.
Could one tiny legume save the planet?
Here’s how to extend the life of your Thanksgiving leftovers — without getting sick.
Genevieve Ko’s pretty, sunset-colored treat is just the thing to offset all that tryptophan.
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.
Lauren Schofield — and her friends Anthony Ha and Sadie Mae Burns, of the restaurant Ha’s Đặc Biệt — take entertaining as seriously as their day jobs.
To serve alongside Dolly Parton’s cranberry jelly tower and Christina Tosi’s one-pot corn bake.
Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a pile of rigatoni.
Ambos países reclaman este platillo como propio. Pero, ¿de dónde procede realmente? ¿Y quién lo hace mejor?
Give that day-old turkey new life, and turn it into tender pavo al pastor or a hearty birria.
Both countries claim the cornbread as their own. But where does it really come from? And who makes it better?
He aquí lo que dicen los expertos sobre sus beneficios nutricionales y algunas recetas para disfrutarlo todo el año.
The French-born chef Yann Nury shares a festive take on a classic American comfort food.
The New York-based chef elevates the classic potato dish with crème fraîche instead of sour cream and a dollop of caviar on top.
Places that make and prepare food have a quietly revolutionary impact on the communities around them. In a new series from Headway, we train a lens on kitchens that are sparking change.
These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder for oomph.
After years of sourdough dominance, bakers are going back to basics.
Give thanks for this bird — and its many nutritional benefits.
My five-star all-purpose biscuit recipe, at the ready.
Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.
La técnica detrás de estas zanahorias escalfadas permite a cualquier verdura brillar, pues conserva su color, sabor, textura e incluso los nutrientes.
And cornbread stuffing with esquites and roasted beets with hazelnuts and honey. Let’s go.
Genevieve Ko wants you to think beyond those canned rounds and adds the fruit to a dipping sauce — and also a creamy ricotta cheesecake.
Gorgeous mains, vibrant sides and — most important — stuffing.
Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.”
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.