This week’s popular dishes, including pasta e ceci and no-knead bread.
This pantry staple can be transformed into so many meals. Here’s how to push it from side dish to star.
A basic grilled cheese doesn’t feel like dinner, but it can when you stuff it full of caramelized onions.
You don’t need buttermilk on hand to make biscuits: Just about any soured milk works. Melissa Clark can teach you how.
Project recipes are particularly fine for these long days indoors: Make no-knead rolls or focaccia, or take the time to simmer some stock.
Americans of many faiths are busy adapting their plans for the coming holy days and observances to meet the constraints of the coronavirus crisis.
A weekly guide to maintaining a social life while social distancing.
Cheese is the typical omelet filling, but for a similar richness that’s also dairy-free, try tahini.
It’s OK to let children indulge in their favorite foods while riding out the crisis. Plus: resources for food-insecure families.
Wondering how you can make the most of your freezer and your food? Melissa Clark can help.
In this uncertain time, here are the cookbooks Food reporters and editors turn to for reliably delicious results.
The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory.
Excellent cold and at room temperature, make a batch of these nutty, creamy, crunchy noodles in advance, to eat whenever you like.
Put your own riff on ingredients, using what you have, or riff on Melissa Clark’s riffs: She’s got five highly adaptable recipes worth your time.
You’re so close to a big pot of beans, baked oats, pasta with tuna, a vegetable soup and a hearty crumb cake. Melissa Clark can get you there.
Melissa Clark adapts Jessica Koslow’s basic popcorn technique, adding nuts, spices and nutritional yeast, to an already extra crunchy batch.
Amid school closures, canceled trips and uncertainty, head to the kitchen and bake.
Aneto, from Barcelona, add more flavor to soups and stews.
“The Japanese Table,” a new book by a Swedish cook smitten with Japan, offers nourishing, small-scale ideas for dinner.
The meals, which serve two to four, are available at Blue Hill at Stone Barns.
These shot glasses let you mete out precious liquors, and come in handy for baking projects.
In a taste test conducted by Wirecutter and NYT Cooking, three American brands came out on top.
If you have beans and tomatoes, you’re most of the way to this simple meal.
You don’t have to have all the ingredients to follow a recipe, or to make a great meal. Make the recipe your own.
Maybe this is the moment to experiment with fermentation: Get a sourdough starter going, for bread down the line, or consider making kombucha.
No-knead bread, Katharine Hepburn’s brownies, and more recipes.
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.
We are building a list of tips on how to get creative with ingredients you already have. Tell us what would help in your kitchen.
Roasted potatoes, tossed with a brown-butter anchovy sauce and some canned tuna, make a hearty, rich and pungent main course.
Try ‘spousal distancing’ to minimize coronavirus conflict when you’re stuck at home with your whole family 24/7.
The days we plan to sit down to a meal can be better in these worrying times. Pancakes can help, so can a comforting marinara sauce.
Make some pizza dough, peanut butter cookies and some freezer-friendly meals, balms to these anxiety-inducing times.
Hunkering down in isolation? Keep the stress at bay with a delicious meal, some self-care and a riveting read.
Here are some simple dishes that can be made mostly with what you have on hand.
It improves moods, and inspires hope, so cook as much as you can in these trying days.
The coronavirus has forced Americans to rethink how to feed themselves, from cooking to shopping to ordering in.
Little Italy in the Bronx sauces are sold by Belmont’s business improvement district to support the neighborhood.
Yotam Ottolenghi lets ingredients take the lead when developing recipes, and Swiss chard often is tucked into something carby and dotted with cream.
The news is unsettling, but you may find solace in the kitchen.
Comfort foods, and the old ways of making them, bring solace when you really need it.
Make Alison Roman’s fine new recipe for a spicy pork noodle soup, and start on your preparations for St. Patrick’s Day.
He was appalled by English food, particularly peas. With his brother, he established the first British restaurant to win three Michelin stars.
Ready in 45 minutes, Andrea Nguyen’s recipe is hearty, savory and relies heavily on (mainly) shelf-stable ingredients.
Tejal Rao, our California restaurant critic and part of the Indian diaspora, has put together a rich portrait of the country’s home cooking.
Many seasoned cooks save their leftover Parmesan rinds to impart umami to brothy dishes. It’s a smart move.
The chef and stylist Gina Correll Aglietti, a co-founder of Yola Mezcal, shares her tips for hosting a casual backyard meal.
Esto es lo que no puede faltarte.
Before El Encebollado de Rossy opened in Brooklyn, the chef’s cooking had a loyal following.
Melissa Clark has a delicious excerpt, and four recipes, from her book, including a Campari cake that may just transport you to Aix.
For the writer Aatish Taseer, a childhood staple has taken on new resonance in light of Delhi’s citizenship protests.
Whether you’re a committed activist or looking for new ways to get involved, there is an Earth Day event for you.
Alison Roman wants cooking to be unfussy and flexible, and this brothy, spicy dish, full of ingredients you probably already have on hand, is just that.
Our California restaurant critic, whose taste was shaped in family kitchens far from the subcontinent, picks dishes that show the cuisine’s many facets and techniques.
Treat yourself to a pastelón, a Puerto Rican lasagna of plantains, cheese and picadillo, dotted with raisins. It’s a dish to dream about.
Start off strong with a creamy turmeric pasta, move into a Tater Tot hot dish, and round out Friday with chicken paprikash.
Raised in Singapore, trained in Hong Kong and apprenticed in Switzerland, he made a celebrated mark in New York at Lespinasse.
Here’s what you really need to keep on hand.
For Melissa Clark, the food she grew up eating in Brooklyn, and the French cuisine her parents adored, laid the foundation for how she still cooks.
Frozen puff pastry, boneless chicken breasts and canned beans: This week’s recipes lean heavily on delicious timesavers.
Feed your friends and family Margaux Laskey’s chicken Vesuvio, Alison Roman’s spiced chickpea stew, or Tejal Rao’s cannellini bean pasta.
This bright yellow squash is a mystery to many. Here’s what to do with it.
Mika Hatsushima, the owner of Rice & Miso, realized that the foods she had grown up eating were what she wanted to make for her own daughter.
J. Kenji López-Alt has looked back on two-and-a-half years of experimentation with plant-based protein mixes, and has brought back three recipes: a burger, a kebab and chili.
J. Kenji López-Alt explains the science behind the new vegan products.
You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
The tasty history of the Phoenicia Diner is recounted, with recipes, in a new cookbook.
A rich, creamy Swiss chard pasta, the Japanese beef bowl known as gyudon, and Samin Nosrat’s sweet potatoes with tahini butter: These are meals to look forward to.
Dawn Perry makes the case for boneless chicken breasts in three recipes. Make one — or all three — in the days to come.