T/cooking

  1. Recipe Matchmaker, Part 2: Beans Food, Today

    You need easy, high-protein lunches and D.I.Y. dinners with the kids. I have chickpea-salad sandwiches and coconut-ginger black beans.

  2. A Very Peppery Stir-Fry (That’s Not Too Spicy) Food, Today

    Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

  3. La física del café de filtro perfecto En español, Today

    Un grupo de científicos utilizó la dinámica de fluidos para aprender a obtener el máximo sabor del café de filtro.

  4. Sometimes You Just Need a Great Big Salad Dining, Yesterday

    And Alexa Weibel’s chopped salad with jalapeño-ranch dressing is both very great and very big (flavor-wise).

  5. The Physics of the Perfect Pour Over Science, Yesterday

    Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.

  6. The Most Luxurious Use of Eggs, by Way of Japan Dining, Yesterday

    Chawanmushi, a Japanese half-custard half-flan, treats the humble staples as the lavish ingredients they’ve always been.

  7. We Couldn’t Stop Eating These Dishes Dining, April 22

    Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love.

  8. The Japanese Citrus You’re About to See Everywhere T Style, April 22

    Yuzu has already gone mainstream. Which fruits will make a splash on menus next?

  9. The Funky, Fermented Roots of Japanese Cuisine T Style, April 22

    Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.

  10. Dairy Changed Japan. Then Japan Changed Dairy. T Style, April 22

    How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.

  11. What Will Be the Next Big Thing From Japan? T Style, April 22

    We asked some of our favorite chefs, designers and artists to predict what will become our new obsession.

  12. Springy, Speedy Skillet Gnocchi Dining, April 21

    Ali Slagle’s new recipe combines golden gnocchi, crisp asparagus and buttery miso brightened with vinegar.

  13. You’ll Want to Make Extra of These Deviled Eggs Dining, April 20

    They’re always a hit, and they always go fast.

  14. Just Look at This Carrot Cake Dining, April 19

    Dorie Greenspan’s recipe, with five stars and nearly 10,000 reviews, is a New York Times Cooking classic.

  15. Easter With a Chance of Meatballs Dining, April 18

    My lamb meatballs in spiced tomato sauce, that is, a five-star recipe I adapted from one by Suzanne Goin.

  16. A Pantry Clean-Out, Vegetarian Mains for Easter and Passover and More Soups Dining, April 17

    Welcome to Recipe Matchmaker, Part 1.

  17. This Spicy Clam Chowder Is St. Augustine’s Best-Kept Secret Dining, April 17

    Mary Ellen Masters and her crew serve Florida history, with a fiery kick, at the St. Ambrose Spring Fair.

  18. This Miso-Sesame Vinaigrette Is Dinner Insurance Dining, April 17

    Toss it with noodles, toss it with greens, spoon it on fish or steak or chicken or tofu. It’s so good and so versatile.

  19. How to Throw Your Own Birthday Party T Style, April 16

    The chef Karina Garcia of the New York restaurant Cocina Consuelo celebrated by cooking for family and friends, and even making her own cake.

  20. ‘Absolutely Delicious! 6 Stars Would Not Be Enough.’ Dining, April 16

    Readers love this Korean fried chicken recipe, and so do I.

  21. A Chicken à la King That’s Actually Fit for a King Dining, April 16

    The midcentury classic is still relevant — even worth celebrating — today.

  22. How a Reporter Stopped Worrying and Learned to Love Steak Fries Summary, April 16

    A culinary mystery and a change in perspective on the classic dish.

  23. Our 17 Most Lemony Recipes Dining, April 15

    Pucker up, buttercup.

  24. Affordable Dishes That Taste Like a Billion Bucks Dining, April 15

    Featuring this citrus-soy chicken ramen, which uses charred garlic and onion to add big flavor to a rotisserie chicken-based broth.

  25. A Stunning, Stress-Free Easter Dish Everyone Will Love Dining, April 15

    A whole fillet of salmon looks and tastes impressive while leaving you time to enjoy the day.

  26. Easter Desserts Anyone Can Make Dining, April 14

    Mix up chocolate treats in minutes or build a cake over a few hours with these smart tips.

  27. Asparagus Dresses Up for This Springy Dinner Party Dining, April 14

    Drape those stalks with beets, herbs and a little egg, then follow it all up with a luxurious lamb braise and stunning lemon cake.

  28. An Electric Chicken Breast Dinner With the Salad Built In Dining, April 14

    Yewande Komolafe’s ginger chicken with crisp napa salad is assertively seasoned and super speedy.

  29. ¿Qué tan saludables son los espárragos? En español, April 14

    Te contamos las propiedades de esta verdura primaveral y algunas maneras novedosas para prepararla.

  30. How Healthy Is Asparagus? Well, April 14

    Spring is the peak season for this nutrient-dense vegetable. Here’s how it benefits your body.

  31. If You’re Fried, Try No-Fry Fish and Chips Dining, April 13

    Weekends can wear you out. Melissa Clark’s easy take on a classic dish revives and restores.

  32. I’m Powerless Against This Flourless Chocolate Cake Dining, April 12

    Genevieve Ko’s recipe is special-feeling, elegant and so simple to make — no fancy equipment or advanced baking skills required.

  33. What Makes Korea’s Favorite Noodle Dish So Good Dining, April 11

    Many lessons can be learned from a good bowl of jjajangmyeon, supersavory black bean noodles, writes Eric Kim.

  34. Matzo Ball Soup and Crispy Potato Kugel; Sesame-Chipotle Chicken and Ramen Carbonara Dining, April 11

    New favorites and Passover classics.

  35. That’s a Wrap Dining, April 10

    Mushroom (or cauliflower) shawarma pitas, tofu larb and roasted vegetable burritos are too good to put down.

  36. A Broccoli Pasta That Doesn’t Feel Like a Broccoli Pasta Dining, April 10

    Genevieve Ko’s brilliant (and very easy) broccoli-walnut pesto pasta turns the everyday vegetable into a luscious, complexly flavored sauce.

  37. A Honolulu Bakery That Folds In Tropical Flavors T Style, April 10

    Plus: lakeside cabins in the Berkshires, wooden lamps and more recommendations from T Magazine.

  38. This Chicken With Artichokes and Lemon is Festive and Forgiving Dining, April 9

    Use fresh or frozen artichokes. Cook it day-of in an hour, or make it ahead of time and reheat. However you prepare this lovely dish, it’s bound to delight.

  39. This Easter Roast Is a Low-Effort, High-Reward Show Stopper Dining, April 9

    A slow-cooked lamb shoulder makes an impressive centerpiece for seasonal celebrations.

  40. Canned Tuna Never Had It So Good Dining, April 8

    Or so tart, so satisfying and so riffable, thanks to Kristina Felix’s spicy tuna and avocado tostadas.

  41. This Matzo Ball Soup Drifts Toward Tokyo Dining, April 7

    A miso soup shows the ingenuity of Jewish cooks in Japan, who adapt traditional dishes with local ingredients.

  42. 7 Ways to Turn a Can of Tuna Into Lunch (or Even Dinner) Dining, April 7

    Take the pantry staple from dependable to delectable with these easy tips.

  43. This Easy Crumble Has Peanut Butter-and-Jelly Vibes Dining, April 7

    Made with almonds, coconut and almond butter, this rosy crumble is Passover Seder ready and great all year.

  44. Chile-Crisp Shrimp and Green Beans Is as Good as It Sounds Dining, April 7

    Ali Slagle’s fast recipe is salty and sweet, spicy and snappy.

  45. Green Goddess Chicken for a Spring Sunday Dining, April 6

    Melissa Clark’s five-star recipe pairs the salty, acidic, herb-laden dressing with a perfectly burnished bird.

  46. Cottage Cheese Egg Bites Are Versatile and Handy Dining, April 5

    This recipe is how you turn those random leftovers in your fridge into a perfect grab-and-go breakfast.

  47. This Flour Makes Gluten-Free Baking So Good Dining, April 4

    Gluten-free baked goods can come out even better than the classics with this versatile D.I.Y. flour blend.

  48. Broiled Fish Tacos, Buttermilk Pancakes, Chicken Adobo Dining, April 4

    Excellent recipes that feel like magic.

  49. De visita en la verdadera cocina de Meghan, sin cámaras En español, April 4

    Cocinamos con la duquesa de Sussex mientras ella redefine su imagen, de realeza en recuperación a diosa doméstica.

  50. A Chef’s Favorite Dessert Is Also the Easiest to Make Dining, April 3

    Custard-soaked malva pudding, a beloved South African treat, is the cake for right now.

  51. I Just Want to Eat Bread for Dinner Dining, April 3

    And with these crouton-heavy salads, hearty dips and easy-enough pizzas, I can.

  52. Quickly, Sticky Toffee Pudding Dining, April 3

    Ali Slagle’s genius recipe for microwave sticky toffee pudding takes only 10 minutes, from start to finish.

  53. Two Beautiful Spring Recipes From Meghan, Duchess of Sussex Dining, April 2

    Her spring garden pasta salad and layered vanilla pudding are simple yet stylish.

  54. Inside Meghan’s Real Kitchen, Away From the Cameras Dining, April 2

    Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.

  55. How to Organize Your Pantry Dining, April 1

    Make the most of your space and your ingredients.

  56. Five Ingredients, Five Stars, No Joke Dining, April 1

    Garlicky Alfredo beans are “outrageously good.”

  57. How to Make the Best Brussels Sprouts of Your Life Dining, March 31

    Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables.

  58. Our Ultimate Guide to Making Perfect Potatoes Dining, March 31

    Mashed, roasted, boiled and baked, we’ll show you how to get the best results every single time.

  59. How to Make a Sheet-Pan Dinner Out of Anything Dining, March 31

    Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner.

  60. How to Make Quiche, the French Way Dining, March 31

    Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around.

  61. How to Make Your Own Yogurt at Home Dining, March 31

    All you really need is good-quality milk, a few spoonfuls of your favorite plain yogurt and time.

  62. How to Make an Omelet, the French Way Dining, March 31

    From history to technique, become an expert on this eggy classic.

  63. Our Ultimate Guide to Grilling Dining, March 31

    From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame.

  64. Our Ultimate Guide to Cooking a Turkey Dining, March 31

    From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time.

  65. Our Ultimate Guide to Making Cranberry Sauce Dining, March 31

    From classic to jellied to relished, let Melissa Clark guide you through different ways of making the Thanksgiving staple.

  66. Our Ultimate Guide to Making Sugar Cookies Dining, March 31

    From baking to decorating, win the holidays with these tips and tricks.

  67. Our Ultimate Guide to Cooking Cauliflower Dining, March 31

    Roasting, steaming, sautéing and more: Learn how to make sure your florets are crisp and flavorful, never sad and soggy.

  68. Our Ultimate Guide to Making Jam Dining, March 31

    Learn safe canning methods and how to get the perfect consistency so you can get a taste of summer all year round.

  69. How to Make the Absolute Best Mac and Cheese Dining, March 31

    Our ultimate guide breaks it all down.

  70. How to Plan and Cook Thanksgiving Dining, March 31

    Everything you need to know to plan your holiday menu, prepare the food and serve it all with style.

  71. Our Ultimate Guide to Making Beans From Scratch Dining, March 31

    Everything you need to know about the home cook’s secret weapon.

  72. Our Ultimate Guide to Making the Best Fried Chicken Dining, March 31

    Perfect your frying technique, and then expand your fried chicken repertoire.

  73. How to Use an Instant Pot Dining, March 31

    A pressure cooker, slow cooker and rice cooker in one, this tool can help you get dinner on the table fast if you know how to use it.

  74. This French Potato Dish Is Crisp-Tender Perfection. Here’s How to Make It. Dining, March 31

    Let Melissa Clark shows you how to make this simple showstopper easily and beautifully.

  75. This Might Just Be the Springiest Salmon Dining, March 31

    The peas are fat and sweet, the radishes are small and peppery. It’s time for this Kay Chun stunner.

  76. On the Night Before Eid, Mothers Made the Magic Happen Styles, March 30

    For the joyous Muslim holiday to work, mothers in New York City spent Saturday night preparing, merging traditions from around the world with ones developed here.

  77. Chicken Cobbler Is an Easier Potpie Dining, March 30

    Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner.

  78. You Can Never Go Wrong With Olive Oil Cake Dining, March 29

    Especially not Samantha Seneviratne’s five-star olive oil cake, which is “elegant, easy and frugal.”

  79. Our Ultimate Guide to Making Cassoulet Dining, March 28

    The humble meat and bean stew is a classic for a reason.

  80. How to Make Tagine Dining, March 28

    Learn the history and the techniques that make up the basis of this classic North African dish.

  81. For Cheaper, Healthier Desk Lunches, Do This Dining, March 28

    Be a better “bring your lunch to work” person with these expert tips.

  82. Our Ultimate Step-by-Step Guide to Making Soup Dining, March 28

    Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish.

  83. Our Ultimate Guide to Making Baby Food Dining, March 28

    Feeding your littlest loved ones can be so easy, delicious and nutritious. Here’s how.

  84. Our Ultimate Guide to Making Coq au Vin Dining, March 28

    From history to technique, Melissa Clark will walk you through everything you need to know about the French classic.

  85. How to Make Cooking Substitutions Dining, March 28

    Do the most with what you have on hand with these smart tips for swaps.

  86. How to Roast Chicken: Our Ultimate Guide Dining, March 28

    Let Melissa Clark show how to make a stunning, burnished bird every single time.

  87. ‘I’d Always Wanted to Make Biryani, and This Did Not Disappoint’ Dining, March 28

    Naz Deravian’s reader-favorite chicken biryani is a beautiful weekend dish, its preparation a satisfying process with delicious results.

  88. The Knife Skills Every Home Cook Needs to Know Dining, March 28

    Slicing, dicing, chopping and sharpening: Our ultimate guide tells you everything you need to know to level up your skills.

  89. Melissa Clark’s Thanksgiving Dining, March 28

    The New York Times writer offers her recipes for a meaningful feast.

  90. Make Perfect Rice Every Time With This Helpful Step-by-Step Guide Dining, March 28

    We’ll teach you how to master the technique, and how to tweak it to get each batch the way you like it.

  91. Our Ultimate Guide to Making Bagels Dining, March 27

    From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite.

  92. Our Ultimate Guide to Making Sourdough Bread Dining, March 27

    Don’t be intimidated: Claire Saffitz’s step-by-step guide produces the finest bread with a crisp exterior and airy crumb.

  93. How to Make the Best Asparagus of Your Life (Truly!) Dining, March 27

    Never have another gummy, overcooked spear with David Tanis’s expert advice.

  94. Our Ultimate Guide to Making Pizza Dining, March 27

    From dough to saucing and toppings, never make a bad pie again.

  95. Our Ultimate Guide to Making Burgers Dining, March 27

    Whether you’re cooking on the grill or the stovetop, going diner style or tavern style, here’s everything you need to know for the perfect burger.

  96. Our Ultimate Guide to Cooking Gravy Dining, March 27

    From making a great stock to perfecting the roux, Melissa Clark will walk you through the basics.

  97. Our Ultimate Guide to Thanksgiving Stuffing Dining, March 27

    Leave everyone at the table totally impressed with these expert tips from Melissa Clark.

  98. How to Make Steak, the French Way Dining, March 27

    Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces.

  99. Our Ultimate Guide to Cooking Salmon Dining, March 27

    It’s beloved for a reason, and our guide will teach you how to grill it, roast it and pair it to get the most out of every cut.

  100. Our Ultimate Guide to Cooking Eggs Dining, March 27

    Boiling, poaching, frying, scrambling: Never miss with Julia Moskin’s expert tips.

  101. How to Make Fish, the French Way Dining, March 27

    Learn how to cook sole meunière, the dish that made Julia Child fall in love with French food.

  102. How to Make Ratatouille, the French Way Dining, March 27

    The traditional French dish is a classic for a reason. Melissa Clark will run you through its history, the equipment to use and making the perfect version.

  103. Our Ultimate Guide to Making Soufflé Dining, March 27

    Impress your friends and family with a restaurant-worthy result (that isn’t even that hard to pull off).

  104. Our Ultimate Guide to Making Pie Crusts Dining, March 27

    Get perfectly flaky crusts every time with Melissa Clark’s expert tips.

  105. Our Ultimate Guide to Cooking Ham Dining, March 27

    From shopping to carving, you’ll learn everything you need to know about preparing the holiday centerpiece.

  106. It’s Easy Being Green Onions Dining, March 27

    They’re versatile and welcome in all sorts of dishes, like quick stir-fried noodles, toasted sesame waffles and a platter of roasted spring vegetables.

  107. Our Ultimate Guide to Frosting a Cake Dining, March 27

    Perfect your recipe and your technique for a showstopping party centerpiece. Let Melissa Clark show you how.

  108. Our Ultimate Guide to Making Salad Dining, March 27

    Take your desk lunch and reliable sides from tired to inspired with these tips for dressing and pairing, tossing and topping.

  109. Want to Eat More Fish? Start Here. Dining, March 27

    These 14 delicious recipes — including this one-pan roasted fish with cherry tomatoes — make eating more fish a delight and a breeze.

  110. A Pantry Pasta Built for Early Spring Dining, March 26

    Melissa Clark’s pasta with green puttanesca is a lovely showcase for spring’s tender greens and green garlic (though plain old garlic is great, too).

  111. The Lusciousness of a Long-Simmered Chicken Stew Dining, March 26

    With Ecuadorean “seco,” one cook finds a way to connect to the culture of her ancestors.

  112. Are You Still Hungry for Baked Feta Pasta? Express, March 12

    Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.

  113. Facebook Marketplace Chefs Deliver Homemade Tamales, Empanadas and Other Foods Express, October 24

    Facebook Marketplace, a platform often used for furniture and electronics, is an increasingly popular place to buy and sell home-cooked meals.

  114. Can Frozen Peas, Long Taken for Granted, Find New Appeal in the U.K.? Foreign, August 9

    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.

  115. Mon Dieu! No hay mostaza. Francia cocina sin su amado condimento en Español, July 15

    Una tormenta perfecta ocasionada por el cambio climático, la guerra europea y la covid han hecho que los franceses tengan que buscar alternativas.

  116. France Faces a Shortage of Mustard, Its Uniquely Beloved Condiment Foreign, July 14

    A perfect storm of climate change, a European war and Covid have left the French scrambling for alternatives.

  117. Your Wednesday Briefing: Sievierodonetsk, Isolated N Y T Now, June 14

    The key Ukrainian city lost its last bridge as fighting intensifies.

  118. Your Monday Evening Briefing N Y T Now, May 16

    Here’s what you need to know at the end of the day.