Custard-soaked malva pudding, a beloved South African treat, is the cake for right now.
And with these crouton-heavy salads, hearty dips and easy-enough pizzas, I can.
Ali Slagle’s genius recipe for microwave sticky toffee pudding takes only 10 minutes, from start to finish.
Her spring garden pasta salad and layered vanilla pudding are simple yet stylish.
Cooking with the Duchess of Sussex as she navigates her rebrand from recovering royal to domestic goddess.
Make the most of your space and your ingredients.
Garlicky Alfredo beans are “outrageously good.”
Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables.
Mashed, roasted, boiled and baked, we’ll show you how to get the best results every single time.
Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner.
Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around.
All you really need is good-quality milk, a few spoonfuls of your favorite plain yogurt and time.
From history to technique, become an expert on this eggy classic.
From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame.
From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time.
From classic to jellied to relished, let Melissa Clark guide you through different ways of making the Thanksgiving staple.
From baking to decorating, win the holidays with these tips and tricks.
Roasting, steaming, sautéing and more: Learn how to make sure your florets are crisp and flavorful, never sad and soggy.
Learn safe canning methods and how to get the perfect consistency so you can get a taste of summer all year round.
Our ultimate guide breaks it all down.
Everything you need to know to plan your holiday menu, prepare the food and serve it all with style.
Everything you need to know about the home cook’s secret weapon.
Perfect your frying technique, and then expand your fried chicken repertoire.
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.
Let Melissa Clark shows you how to make this simple showstopper easily and beautifully.
The peas are fat and sweet, the radishes are small and peppery. It’s time for this Kay Chun stunner.
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.
Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner.
Especially not Samantha Seneviratne’s five-star olive oil cake, which is “elegant, easy and frugal.”
The humble meat and bean stew is a classic for a reason.
Learn the history and the techniques that make up the basis of this classic North African dish.
Be a better “bring your lunch to work” person with these expert tips.
Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish.
Feeding your littlest loved ones can be so easy, delicious and nutritious. Here’s how.
From history to technique, Melissa Clark will walk you through everything you need to know about the French classic.
Do the most with what you have on hand with these smart tips for swaps.
Let Melissa Clark show how to make a stunning, burnished bird every single time.
Naz Deravian’s reader-favorite chicken biryani is a beautiful weekend dish, its preparation a satisfying process with delicious results.
Slicing, dicing, chopping and sharpening: Our ultimate guide tells you everything you need to know to level up your skills.
The New York Times writer offers her recipes for a meaningful feast.
We’ll teach you how to master the technique, and how to tweak it to get each batch the way you like it.
From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite.
Don’t be intimidated: Claire Saffitz’s step-by-step guide produces the finest bread with a crisp exterior and airy crumb.
Never have another gummy, overcooked spear with David Tanis’s expert advice.
From dough to saucing and toppings, never make a bad pie again.
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.
From making a great stock to perfecting the roux, Melissa Clark will walk you through the basics.
Leave everyone at the table totally impressed with these expert tips from Melissa Clark.
Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces.
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.
Boiling, poaching, frying, scrambling: Never miss with Julia Moskin’s expert tips.
Learn how to cook sole meunière, the dish that made Julia Child fall in love with French food.
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.
Impress your friends and family with a restaurant-worthy result (that isn’t even that hard to pull off).
Get perfectly flaky crusts every time with Melissa Clark’s expert tips.
From shopping to carving, you’ll learn everything you need to know about preparing the holiday centerpiece.
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.
Perfect your recipe and your technique for a showstopping party centerpiece. Let Melissa Clark show you how.
Take your desk lunch and reliable sides from tired to inspired with these tips for dressing and pairing, tossing and topping.
These 14 delicious recipes — including this one-pan roasted fish with cherry tomatoes — make eating more fish a delight and a breeze.
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).
With Ecuadorean “seco,” one cook finds a way to connect to the culture of her ancestors.
Ground meat is the easy-to-prep foundation for meatballs, curries, nachos, burgers and more must-have dinners.
When prepared from scratch, this cardamom-scented dessert and Eid delicacy is as delightful to make as it is to eat.
Salty umami meets tangy sour in Ali Slagle’s new miso-butter chicken with grapefruit.
Salmon roasted in butter, with some tender green herbs and thin rounds of lemon, is a memorable meal.
The former boxer transformed American cooking, and himself, with an appliance that remains a cultural touchstone.
The frosting is a “lazy” mix of melted butter, brown sugar and coconut — because sluggish bakers deserve nice treats, too.
He claimed a world title in his 20s and, improbably, again in his 40s. He then made millions selling the George Foreman Grill.
Korsha Wilson’s easy shrimp dish is a satisfying way to close out the week and a bright start to the weekend.
My love for these spring pastas — namely this lemony orzo with asparagus and bread crumbs — sure indicates as much.
These delicious, streamlined dishes make it a breeze.
When McDonald’s stopped frying with beef tallow in the 1990s, most people saw it as a win for America’s health. What changed?
More specifically, he’s designed a gorgeous, herby feast to celebrate the Persian New Year, including this ultra-green kuku sabzi.
Ali Slagle’s one-pot tortellini with prosciutto and peas is a cheerful nod to the new season (and perfect for these still-chilly nights).
A juicy secret weapon for busy workdays.
Lidey Heuck’s smart, fast and convenient recipe is exactly what I need to fight these late-winter blahs.
Son la fruta más popular de Estados Unidos y están repletas de beneficios para salud. Los expertos explican por qué.
With these strategies, eggs deliver even more flavor in easy morning recipes.
David Tanis’s five-star Irish stew needs only six ingredients, but the result is classic comfort.
These vibrant, produce-packed meals are just the thing for celebrating warmer days.
Or breakfast, lunch and dinner. These soy sauce noodles with cabbage and fried eggs are that good.
Then you might have questions about how long it’s good for, or need ideas for using it up. We have answers and recipes.
For some chefs and food writers, the staple has long been a source of disgust.
Justine Doiron, who is better known as Justine Snacks, is the early bird at the farmer’s market, then spends her day trying new recipes, cleaning and checking out new books.
Your task for this weekend is to prepare something delicious and serve it to people you care about. I know you’re up to it.
Andy Baraghani, the recipe creator and cookbook author, keeps his holiday table full of streamlined, modern takes on classic Iranian dishes.
The phrase, which traces to 19th-century France, has become popular in casual conversation thanks to “The Bear,” and offers a lens into shifting hierarchies in kitchens.
It’s been a while since our last Mushroom Week. Let’s correct that today with this maitake au poivre.
Nigella Lawson’s cake is a joy to see, a pleasure to eat and a snap to make.
David Tanis wraps the weeknight staple in puff pastry for something that’s not just simple and juicy — it’s simply showstopping.
Ali Slagle has seven easy, clever ways to turn a staple side into a star.
Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.
A bag of freezer peas is a pantry superstar, and the heart of this springy soup.
My friends have weeknight recipe requests. I have answers (like Ali Slagle’s honey-habanero pork chops with carrots).
It’s time to spill the beans … literally.
He aquí lo que sabemos sobre ellos desde el punto de vista nutricional (y algunas recetas para prepararlos).
Their nutritional reputation has had ups and downs. Here’s where it stands today.
El consumo de carne roja y procesada conlleva claros riesgos para la salud. Aquí tienes seis alternativas.
And that time is these gray days of early March.
The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore.
Members-only clubs and private restaurants have become powerhouses for socializing and networking. But there are some spaces you can’t buy your way into.
Recipes to power (and refuel you after) your weekend adventures.
Check your pantry. Do you see pistachios? Sesame seeds? Bread crumbs? Halloumi? You have savory sprinkles waiting to embellish even the simplest meal.
And it’s not chocolate chips.
Peter Som invited friends over to try his favorite recipes from his debut cookbook.
Starting with this larb-like spicy turkey stir-fry with crisp garlic and ginger, a five-star stunner from Melissa Clark.
Be ready when the craving strikes.
Can turkey meatloaf be fancy? Because this one, with its stripe of red-wine-spiked tomato sauce, certainly feels a little luxe.
Plus: a Nordic guesthouse, graphic prints on the runways and more from T’s cultural compendium.
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.