Make shrimp scampi, mushroom risotto, chocolate lava cake and more restaurant-worthy dishes at home.
Ashley Lonsdale’s curry shrimp and sweet potato welcomes whichever protein and vegetables you’d like to swap in (but I’d keep the sweet potato).
Melissa Clark tweaked the formula of this classic, 19th century vanilla layer cake to make it even lighter, more tender and a little less sweet.
Rich with kale and halloumi, this elegant rice dish is special enough for just about any occasion.
These quick, buttery biscuits taste very much like sour cream and onion chips, but the ingredient list doesn’t include either: The tangy flavor is buttermilk and grated Parmesan. Along with chives, the combination manages to taste remarkably like the beloved chip flavor.
In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo.
Genevieve Ko’s new turkey chili recipe is packed with protein and fiber and comes together in under half an hour.
The New York Times’s Food contributor Luke Fortney tried as many experiential chicken dishes as he could handle. These three are winner-winners.
Ali Slagle’s gooey-centered grilled cheeses are cooked on a sheet pan, making a fast, easy classic even more convenient.
You can make Yasmin Fahr’s crispy baked tomato-oregano chicken as is, or punch it up with grated garlic and pepper flakes.
All the make-ahead breakfast stars are here.
Put edible googly eyes on your Spooky season bakes; watch eyes light up (pun intended).
He was asked to cater a climate event for Prince William and 700 guests. But for a renowned chef who wanted to showcase the Amazon’s culinary tradition, it was like “asking Iron Maiden to play jazz.”
Genevieve Ko’s lighter, brighter take on the budget-friendly classic is the perfect counterpoint to all that holiday candy.
Kenji López-Alt’s recipe for niku udon will set you up for a quick meal at home.
These expert tips will make every bowl of the season feel fresh and fun.
When a Russian émigré documented the closing of a soul food restaurant in Washington, D.C., he discovered much in common with his own history.
Easy-to-prep, kid-friendly, protein-plentiful and dairy-free lunches for grabbing and going.
Let Samantha Seneviratne be your guide to baking the best cakes of your life.
Samin Nosrat, a chef and food writer, joins Wesley Morris to talk about cooking and the latest season of “The Bear.”
Braun Strowman was once the W.W.E.’s “Monster of All Monsters.” Now he orders the entire menu on his new TV show.
The New York Times’s Cooking contributor, Samantha Seneviratne, joins us in the studio kitchen to answer some frequently asked questions and to share her go-to tips for cake-baking success.
Yewande Komolafe nestles crisp-skinned fillets into a mix of green beans and red pepper.
Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery.
These unforgettable poached pears set a food writer on her trajectory.
“Third culture kids” have taken recipes and unique tastes from their childhoods to create a new kind of fusion food that is more cohesive.
Ligaya Mishan, one of The New York Times’s Chief Restaurant critics, visits three New York City newcomers that offer different ideas for updating a classic dish — steak.
Whether you’re a seasoned baker or just starting out, these hacks and recipes will up your cake game.
Plus crispy oregano chicken, broccoli rice, sesame-salmon bowls and more recipes that everyone will love.
Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to “poured apple pastry,” a reference to the batter used for the cake layers.
The groundbreaking Beverly Hills power restaurant still draws crowds. But the food isn’t what it once was.
Melissa Clark goes all in on lemon in a new midnight pasta recipe.
A new Apple TV show gives a behind-the-scenes look at the culinary guide’s power to pack a restaurant — or empty it.
Yossy Arefi’s crumb cake is warmly spiced, topped with a thick blanket of streusel and, above all, utterly relaxed.
It’s just that smart, flavorful, versatile and easy.
These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you’re having them for brunch.
To be clear, skillet brownies, ginger cake and caramel apple crisp are also perfect for sharing with friends (or not sharing at all).
Skillet broccoli Cheddar rice, bibimbap soba noodle salad and more weeknight dinners that you can serve as-is or tweak to make everyone happy.
These perfectly cooked crustaceans soak up a dead-simple garlic-and-caper lemon sauce.
Plus: peep-toe shoes, a flamingo brooch and more from T’s cultural compendium.
Gather some friends around a white skillet lasagna, crispy tofu shawarma or roast squash with chickpeas and feta, and steel yourself for winter’s approach.
This simple miso glaze works for pretty much any kind of fish (speaking from experience).
Crowd-pleasing chocolate Krispies treats, pumpkin blondies and more treats, most of which can made in under an hour.
Effortless, speedy and creative, these pantry pastas turn weeknights into a party.
Soothing chicken noodle, hearty red lentil and more soups for the season.
Here, this riff on the classic is more than just a clever trick: It’s a testament to the past.
Mr. Newsom said he was concerned that the measure restricting PFAS chemicals would make pots and pans more expensive for Californians.
Nonstick cooking spray can actually cause your cookware to lose its nonstick properties. Here’s why, and what to do instead.
Sue Li’s new chicken meatballs with yogurt sauce are fast meatballs done right.
Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish.
To celebrate her new cookbook, the author Hetty Lui McKinnon honored its concept with a menu of communal dishes prepared in advance.
Specifically, you deserve Yossy Arefi’s orecchiette salad with halloumi croutons, a delicious dinner that makes excellent leftovers for lunch.
Brilliant recipes worth talking about.
I’m here to tell you that you can stop cooking every night, and your children will be just fine.
Justine Doiron’s baked chard salad with cranberries is a brilliant mix of colors, textures and flavors.
Make savory-sweet granola, freezable loaf cakes and chocolate chip cookie dough now; thank yourself later.
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty.
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor.
Naz Deravian’s khorak-e loobia sabz is just the thing to ease us into autumn.
Shai magnan, infused with spices and combined with sugar and caramelized milk, can be made just how you like it.
For the past few decades, the national spotlight has been on the Carolinas and Texas. But the most influential barbecue town may just be Kansas City.
As in, the soups and stews I must make, and make in large quantities, now that it’s fall.
Or smashed olives with lots of salmon — either way, Dan Pelosi’s super easy dish is ready to party.
For a comforting, veg-forward meal, this recipe transforms dozens and dozens of charred scallions into a cheesy pasta dish.
Our teams recruited 20 kids to help taste-test 19 boxes of mac and cheese to find the best of the best.
Sue Li shows you how with her smart recipes for classic Italian meatballs, chicken meatballs with yogurt sauce and lion’s head meatballs.
America will be better off without nonstick pans: healthier, safer and perhaps even more skilled at cooking.
Our recipe tester called one of them “miraculous.”
A former restaurant critic, now on a health journey, finds steady comfort in these spiced stovetop spuds.
It looks shiny and new on social media, but smoked salmon has been part of Indigenous tradition for centuries.
Put Andy Baraghani’s chile-oil eggs on anything — toast, pasta, beans, yogurt, grains, greens — for an instant hit of protein and flavor.
A confident sear on the florets adds deep, caramelized notes to this complexly flavored (but easy to make) soup.
And more Weeknight 100 hits, because the days are getting both shorter and busier.
Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream.
And this reader-favorite slow cooker chili is ready when you are.
These three pumpkin treats — chewy chocolate chip bars, maple-scented cornbread and a showstopping layer cake — let the gourd’s sweetness shine.
Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ages.
Sturdy salads, like these new recipes from Hetty Lui McKinnon, make entertaining and meal prep easier for busy cooks.
Chickpea anxiety is real. We can help.
Christian Reynoso’s five-star, khao-soi-like creamy butternut squash and coconut noodle soup comes together in just over half an hour.
This week, Luke Fortney takes a closer look at three restaurant sequels to see how they stack up to the originals.
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood.
This sticky date and brown butter oatmeal relies entirely on the caramel-like flavor of medjool dates for sweetness. Briefly cooking the dates first allows them to almost completely dissolve into the oatmeal, permeating every bite.
Use this guide to plan any type of gathering and start with this effortless but stunning fall menu.
The California roll is so much more than the sum of its parts. It’s also easily made in your kitchen.
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.