Between Melissa Clark’s new recipes for skewers and Dawn Perry’s pies, you’ll have a perfect feast.
If you’re willing to splurge, a lobster roll is a luxurious taste of summer at its simplest.
The stalls are overflowing, and this fresh three-course dinner from David Tanis puts that bounty to work.
Millie Peartree’s sheet-pan shrimp boil is as festive as it is delicious.
Tejal Rao’s new, cheekily named recipe, paneer con tomate, is perfect for ripe summer tomatoes.
Foraging has opened their eyes not just to the possibilities of new food sources, but to the legacy of land separation.
With their cheeky name and rich adobo, these skewered “pregnant shrimp” rule the beaches of Puerto Vallarta and are perfect for grilling at home.
Forgoing the stove or the oven doesn’t mean missing out on flavor.
Riff with your favorite sweet, salty and spicy toppings.
In paneer con tomate, bright and juicy acidity finds a perfect partner with bites of fried cheese.
At these Los Angeles spots, creative Japanese rice balls inspired by home cooking are made to order.
“The Maine Farm Table Cookbook” includes recipes from restaurants, farms, dairies and more across the state.
These hybrid treats with white, milk and dark Belgian chocolate are filled with a variety of flavors.
The perfect pies for lazy days combine buttery press-in crumb shells with no-bake fillings and piles of fresh fruit.
The price of meals from Eat Offbeat, which employs mainly refugee cooks, include a donation to the Refugee and Immigrant Center for Education and Legal Services.
You have all the summer squash, and we have loads of recipes.
We have recipes for the slow days of summer: mushroom chicharrón tacos, salt and pepper shrimp rolls, and more.
Flavored with garlic mayonnaise, chiles, cilantro and lime, Kay Chun’s salt and pepper shrimp roll screams summer.
The founders of the city’s beloved Bao restaurants hosted an intimate, artistic evening at their Forest Gate home.
Grilling season is in full swing. What better time to perfect this often-tricky technique?
From its origins in ancient Korea to kitchens across the diaspora today, this staple of Korean barbecue means something different to everyone.
Covered in fudge frosting and dotted with pecans, Texas sheet cake is a ubiquitous dessert in the Lone Star state.
Try Gabrielle Hamilton’s sous-chef salad, a take on a classic French salade composée.
A trio of consummate hosts — a curator, a chef and a florist — share their tips about lighting, dinnerware, decoration and more.
Let the indisputable star of the summer shine in any one of these delicious dishes.
Make a slow-cooker cherry tomato compote, and then use it on toast, in pasta or salads, or on top of anything grilled.
Benoît Rauzy and Anthony Watson, the founders of the design studio Atelier Vime, celebrated a long-awaited reunion with friends at their home in the French countryside.
Food has long been intertwined with the artist’s practice, but a simple open-faced sandwich has been her favorite thing to make at her studio this summer.
This riff on a classic chef’s salad has a bit of everything in each bite.
From storied Santa Maria tri-tip on the Central Coast, to barbacoa in Los Angeles, to hot links in West Oakland, the rules for slow-and-low are constantly rewritten here.
Never before have so many restaurants offered food to go. Here, a guide to what to pick up and what to pack it in, plus two easy recipes for dining al fresco.
A new book by Joshua David Stein mines the parenting secrets of the world’s top chefs.
J. Kenji López-Alt unlocks the key to a patty that’s thin and juicy like a smash burger, but with the smoky char of the grill.
Pair Mariana Velásquez’s recipe for arepas de choclo with a fresh, lemony salad.
Clean your refrigerator today. (It’ll make you feel better, promise.)
The documentary “Roadrunner” by Morgan Neville uses 45 seconds of a voice that sounds like Bourdain, generated with artificial intelligence. Is it ethical?
Yewande Komolafe’s corn and shrimp beignets are a perfect start to a party — or a festive summer dinner.
When it’s too hot to turn on the oven, these treats will satisfy your sweet tooth.
A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal.
Eric Kim’s crispy tofu with sweet-and-sour sauce will brighten your day.
“Roadrunner” takes an intimate look at Mr. Bourdain’s career and his struggles, using archival footage and interviews from members of his inner circle.
All the speedy, from-scratch condiments you need.
The owners of Apt Cape Cod, a farm-to-table restaurant in Brewster, Mass., drew a line in the sand against customers’ rude behavior since being allowed to fully reopen.
A dish inspired by a childhood in Georgia where the PlayPlace was a hot spot for finding other Korean families.
A photographer considers the pandemic, domesticity, intimacy, slavery and the history of Cambridge, Mass.
At Torien, the yakitori chefs tailor the cooking technique to each part of the chicken’s anatomy.
Quick from-scratch condiments, dressings, toppings and seasonings to make every dish — even the laziest snacks — taste special.
If you have something fresh, something flavorful and something in need of using up, you’re most of the way to a meal, Yotam Ottolenghi writes.
Dorie Greenspan wrote about the pleasures of classic oeuf mayonnaise.
“Wild Sweetness,” a book from the writer Thalia Ho, is an elegant recipe collection for the changing seasons.
Consider gado-gado, ground lamb pulao or sheet-pan baked feta.
Ali Slagle’s smart recipes skip the marinades but not the flavor.
This classic Persian dish is the no-cook meal you need in your life.
Meat is still central to Eid al-Adha, which commemorates a sacred sacrifice, but many people are adapting their feasts to changing seasons, laws and tastes.
Bring joy by making any kind of paella, preferably cooked outside on a grill.
Cancer treatment robbed me of my ability to eat but not my love of food.
A six-foot meatless Italian hero, three impressive takes on the chicken breast and several heat-wave-proof dishes.
For decades, Kalustyan’s has carried those hard-to-find ingredients, and plenty of others that you didn’t even know you were looking for.
Enliven your repertoire with these deeply flavorful vegetarian options.
David Tanis’s seasonal July menu will leave you feeling like your kitchen is that of a stylish restaurant.
The recipe for oeuf mayo is strikingly simple, which means the details really matter.
“Gazoz” is a new cookbook that explores a genre of carbonated nonalcoholic drinks.
Tanabel offers dinners and feasts, cooked by refugee women in Brooklyn.
Make Melissa Clark’s latest, a sheet-pan chicken with roasted, caramelized zucchini and basil.
Here’s how our NYT Food and Cooking staff makes life in the kitchen easier.
There’s a saying, “Life doesn’t come with a manual, it comes with a mother.” For Mother’s Day, we’re remembering a handful of influential moms.
Get these easy baking projects in before it gets too warm.
Spring is here, and, with it, seasonal vegetables like asparagus, radishes and snap peas.
Persian New Year, or Nowruz, is celebrated with meals full of freshness and comfort. Here are some standout options.
They say the only constant in life is change, but consider two others: the ratio of a circle’s circumference to its diameter, better known as pi, and the love the NYT Cooking team has for pie.
20 Often Surprising, Always Delicious Recipes for the Most Versatile Pan in Your Kitchen
Mardi Gras looks a little different this year, but these recipes will help you get into the spirit.
Recipes to help you celebrate Lunar New Year at home this year.
Certain tools and tips can make cooking in simmering broth at the table much easier and more enjoyable to do, especially when it’s cold out.
Before setting up your tiny sous chefs, take these precautions.
It may be a while before you’re able to travel to France again. So grab some butter and try to recreate the country’s delicious meals in your own kitchen.
Melissa Clark shares tips for involving your kids in this year’s Thanksgiving meal preparations.
I’m the editor of The Times’s Arts & Leisure section. I also have a newborn. Here are five things I’m watching, listening to or reading.
Here are a few holiday meal essentials from the editors of Wirecutter, a product recommendation site owned by The New York Times Company.
With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.
“There’s such a laziness about reaching for the thing that is most familiar.”
Renowned writers remember some of their funniest, best, strangest and most memorable meals out.
The influential chef has reconceived Mexican cuisine, both in his own country and beyond.
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.