The designer Jenni Kayne invited guests to her Los Angeles home for a meal themed around thyme.
Matzo lasagna! Creamy cauliflower pasta! A no-recipe recipe for sweet potatoes with butter and white miso!
M.R.E.s, the packaged instant meals the military feeds to troops in the field, were treats I would get to have on special occasions growing up. Today, they still taste like home.
Whether on string beans or boiled noodles, this flavorful sauce elevates whatever it touches.
Marky’s Caviar, a Florida company, opens a New York branch; Joe Ogrodnek of Dover and Battersby, unveils a rooftop bar; and more restaurant news.
A new book offers an irreverent list of the “most Jewish” foods to savor, just in time for Passover.
‘Happiness Is Baking’ has favorite recipes from the 102-year-old baker.
Made In’s new carbon-steel wok has a flat bottom to accommodate home kitchens.
The Heritage Radio Network is sponsoring a talk in Brooklyn about the Mexican spirit.
These enamel bowls from Turkey add a pop of color to your meal.
Alison Roman’s creamy cauliflower pasta used to be something she just made for herself. You’ll want to hoard it, too.
Go easy on yourself, and make a tuna poke, some arroz con pollo or a superfast pasta with spinach sauce.
Fill your days with deliciousness: We’ve got recipes for fried cauliflower steaks, fluffy Japanese pancakes and pasta with fried lemon and chile flakes.
This showstopping dish is packed with garlic and herby flavor, appropriate for any time you want an impressive main course.
Homemade pizza, mapo ragù, buttermilk roast chicken: Cook something that’s so cymbals-clashing good, everyone loses their minds.
Don’t just fry it with eggs. Layer it with ricotta, tomato and mozzarella for an Italian slant.
The food desk has come up with a list of the 12 best spring cookbooks, including recipes for tomato rice with Cheddar, and garlic-ginger chicken.
Max Lugavere starts every day with a glass of water and ends it with putting on his blue blockers. In between, he forces himself to work on his book, and he hangs out with his brothers, who live in the same building.
Once the province of the ultra rich, employing an array of personal helpers has begun to filter into everyday life for many New Yorkers of means.
My carry-on is heavy with ingredients and gear, but a memorable homemade sweet, like the relationships it celebrates, requires time, effort and commitment.
Our own Alexa Weibel has brought us a new recipe for a savory vegetable tart from the cookbook writer Anna Jones.
A professional chef learns the key to perfect vegetable batter — from her teenager.
Food reporters and editors from The New York Times pick their favorite new books of the season.
The recipe and history behind the surging Instagram food trend.
Taste of Gowanus, benefiting Seeds in the Middle, will give visitors a chance to sample the best of the neighborhood’s restaurants.
New treats from Ladurée and Mah-Ze-Dahr give the snacking set chocolaty options for Easter and Passover.
“The Jewish Journey Haggadah” features recipes along with the texts for the Passover Seder.
Spruce up your springtime table with these holders that transform your napkins into flowers.
Using store-bought puff pastry makes this spring tart more effortless than it may appear.
And the family’s personal recipe, so you can make it yourself.
Make French onion soup or a big bowl of caramelized scallion noodles or pasta amatriciana.
Have you considered the effects of what you eat on the planet, and made changes that will protect not only the Earth but also your health and the well-being of generations to come?
Make the date-and-walnut bars the chef Margarita Manzke serves at République, in Los Angeles.
Here’s what to cook when you’ve had your fill of chocolate bunnies.
There’s no need to cook Monday to Friday. Just choose a couple of recipes and make them last.
Crisp on the outside, tender on the inside, rösti — a thick potato pancake — is as enjoyable at a low-key brunch as it is on a Swiss skiing jaunt.
Braised with tangy citrus and garlic, and topped with a mix of spring lettuces and herbs, this is no stodgy Passover main.
Cook abundantly, and with joy. Make clams in black-bean sauce, grilled baby back ribs or even an asparagus frittata.
Melissa Clark spent some time with the device and developed three recipes: for French fries, chicken wings and brussels sprouts.
Experts offer advice on how to help children develop a taste for vegetables without hiding them in tater tots.
The food writers Matt Lee and Ted Lee took jobs with a high-end New York caterer for a book that explores this little-understood but hugely influential business.
The high-pressure business of feeding crowds has created its own verbal shorthand. Here’s a brief lexicon of popular terms.
Melissa Clark cooks with an air fryer, the kitchen appliance of the moment, to see if it really provides deep-fried taste without the fat.
Do you have the latest “it” kitchen appliance? Here’s how to get the most out of it.
Get them good with chicken in a watermelon or a cherry cola-chocolate-mayonnaise-sauerkraut cake.
Butternut squash and green curry, chipotle chicken pozole, or pasta alla vodka: Eat deliciously.
We know you’re busy. Make dinner a cinch, with a quick vinegar chicken, brown butter pasta, and three-cup vegetables.
There’s no secret to tender chicken breasts, worthy of raves. There’s just one rule: Don’t overcook it.
Spring is springing: Head outside and make a mixed grill, or stay inside and make Alison Roman’s latest, a spicy noodle soup with mushrooms and herbs.
The meat at this modest Brazilian pay-per-pound joint is scarcely adorned, tastes only of itself, salt and fire, and is worthy of eating cut after cut.
There is no monolithic porterhouse at Paladar in East Harlem: Diversity is the mission, from beef blackened at the edges to dense little chicken hearts.
Here are all of the recipes you need for your Passover feast.
Nutritional psychiatrists counsel patients on how better eating may be another tool in helping to ease depression and anxiety and may lead to better mental health.
The artists known as Cachetejack finish each other’s sentences — and regularly share tortilla de patatas.
Make David Tanis’s spring vegetable stew, Melissa Clark’s cheesy polenta with crispy leeks, or freestyle rice and beans.
Stir together a few ingredients, and you have a sauce that will improve boiled broccoli, leafy mustard greens, even pizza crusts.
The fudge and toffee sauces from Francine’s Outrageous Foods are perfect for ice cream, if you can wait that long.
Nonna Beppa in Hudson Square offers free pasta-making classes to children 6 and up while their guardians dine.
It’s early in the season, but maybe it’s time to grill: salmon eggplant salad, or sweet and spicy chicken breasts.
Practice your warm-weather cooking: Start with Yotam Ottolenghi’s latest, a baked paella with chorizo and shrimp, and go straight into a big salad.
It’s baked in a roasting pan and full of chiles and chorizo, but Yotam Ottolenghi hopes his take on the Spanish classic will join a proud tradition of adaptations.
How the Nanaimo bar, a three-layer no-bake treat from British Columbia, conquered a nation’s palate.
A life without sauce is not one fully lived: Here are five saucy recipes for your week.
Made entirely of spring vegetables and served with lemony couscous, this ragoût is a most satisfying vegetarian supper.
Make a warming, almost smoky mixed grill, whether you make it into a pita pocket or pair it with hummus.
Not just a side dish, creamy polenta, topped with blue cheese and sautéed leeks, is a dinner-worthy main.
In Boris Fishman’s memoir, “Savage Feast,” mealtime is when all the rich and roiling contradictions of his Eastern European Jewish family come into play.
Make the Australian chef Kylie Kwong’s no-recipe recipe for crisp duck, or prepare for Purim with savory hamantaschen.