T/cooking

  1. What to Cook This Week Food, Today

    Pile Gabrielle Hamilton’s home-fried oysters with tartar sauce onto a split baguette.

  2. Instant Pot Wisdom, Half a Decade Later Food, October 22

    Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.

  3. Mortars, Pestles and the Comfort of a Culinary Ritual Food, October 22

    Few things yield texture and flavor — as well as connection — as affectingly as this kitchen tool, Yewande Komolafe writes.

  4. What to Do With All Those Apples Food, October 22

    Did you bring home a ton from the orchard, too? Here’s how to use them.

  5. ‘The Alice B. Toklas Cook Book’ Books, October 21

    When Toklas — Gertrude Stein’s partner — published this cookbook, it was reviewed by Rex Stout, the creator of the food-loving detective Nero Wolfe.

  6. Fried Oysters Are Delicious. They’re Even Better at Home. Magazine, October 20

    They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.

  7. A Journey to the Farthest Reaches of the Food World Food, October 18

    “Gastro Obscura” by Dylan Thuras, an author of “Atlas Obscura,” and Cecily Wong chronicles surprising comestibles, from an eel smokehouse in New York to the cafeteria at Chernobyl.

  8. Risotto for Beginners Food, October 18

    A new kit from Tasty Ribbon, designed by Fratelli Desideri and the chef Andrea Larossa, offers simple instructions with some high-end garnish.

  9. Food That’s Worth Waiting For Food, October 18

    Take your time with these garlicky chicken thighs.

  10. Salt It Like You Mean It Food, October 15

    Your chicken — and your pasta and your eggs and even your desserts — will thank you.

  11. The Smoky Taste of Wok Hei, Without a Wok Food, October 15

    Keeping culinary traditions going sometimes requires adapting to the realities of daily life.

  12. The Global Allure of Crispy Chicken Food, October 15

    The joys of eating fried chicken are universal, writes Yotam Ottolenghi, and his spin on lemon chicken is sure to satisfy.

  13. What to Cook This Week Food, October 15

    Two new sheet-pan recipes for your busy nights: crispy noodles with glazed tofu, and pork schnitzel.

  14. What to Cook This Weekend Food, October 15

    Keeping the memory of La Caridad 78 alive, and new recipes from Ali Slagle and Eric Kim.

  15. When a Minivan Is a Music Machine, and the Return of Chucky: The Week in Narrated Articles Podcasts, October 15

    Five articles from around The Times, narrated just for you.

  16. Roasted Squash Is the Start of Something Beautiful Food, October 14

    Turn it into cozy rice porridge or a warm lentil salad, or dress it up with an all-purpose savory topping.

  17. On a Corfu Olive Farm, a Much Longed-For Reunion of Friends T Magazine, October 13

    Since moving to the island full-time, Christina Martini of Ancient Greek Sandals and her husband, Apostolos Porsanidis-Kavvadias, have built a true home, one they enjoy sharing with others.

  18. Winning the Chowder Wars Food, October 13

    Tomatoes or cream? Neither? There are a lot of opinions.

  19. 16 Slow Cooker Recipes That You Can Prep and Forget Food, October 13

    These dishes require a little fuss now for a big payoff later.

  20. The Perfect Dinner for Two Magazine, October 13

    Cooking for someone else can be the purest form of connection.

  21. A New Fuel for the Tailgate Food, October 11

    Tropicoal Ignition burns hotter than regular charcoal briquettes and is made from discarded parts of coconut, palm kernel and cassava.

  22. Un poquito menos de sal ayuda bastante en Español, October 11

    Reducir el sodio en la dieta, aunque sea ligeramente, puede tener un gran impacto en la reducción de la presión arterial.

  23. A New Cookbook by Indigenous People, for Indigenous People Food, October 11

    A group of Indigenous chefs is releasing a virtual cookbook featuring digital issues, webinars and videos to reclaim narratives about Native foods.

  24. How to Make the Best Roasted Carrots Interactive, October 11

    Yewande Komolafe shares a guide to making her new recipe featuring yaji spice, a mixture that's popular in West Africa.

  25. Cutting Out Even a Little Salt Can Have Big Health Benefits Well, October 11

    For many, reducing sodium in the diet even modestly can have an outsize impact on lowering blood pressure.

  26. What to Cook Right Now Food, October 11

    Greet the week with a comforting bowl of vegetarian tom yum soup with tofu.

  27. What to Cook This Week Food, October 10

    It’s almost Thanksgiving in Canada, so bring out the butter tarts.

  28. A Sweet Goodbye to Pepper and Tomato Season Food, October 8

    Stewed into a weeknight chicken dish, these vegetables become jammy, rich and so silky.

  29. Food Your Kids Might Actually Eat Food, October 8

    Four-cheese flatbreads, crunchy chicken cutlets, breakfast burritos: These recipes may even appeal to the pickiest eaters.

  30. A Vintage Dish With Modern Appeal Food, October 8

    Inspired by German Hamburg steak, Japanese hambagu and other seasoned patties of the world, this hamburger steak plate delivers a kind of nostalgic comfort.

  31. What to Cook This Weekend Food, October 8

    Dorie Greenspan’s maple-and-miso loaf cake is a perfect exploration of the sweet and the savory.

  32. Welcome to Mushroom Week! Food, October 7

    A celebration of one of the most delicious and versatile vegetarian ingredients we know.

  33. 14 Vegetarian Soups and Stews for a Cozy Fall Food, October 6

    Spend some rewarding time in the kitchen with warming recipes that build up layers and layers of flavor.

  34. Robert Schiffmann, Inventive Guru of the Microwave, Dies at 86 Technology, October 6

    As a scientist he saw the potential of microwave ovens when he observed one heating up a sandwich in the 1960s. Microwaveable oatmeal, among other advances, was in his future.

  35. Tastes of Fall Food, October 6

    David Tanis’s recipes for butternut squash pie, romaine salad and red wine pears will usher you into the season.

  36. 11 Delicious Ways to Celebrate Canadian Thanksgiving Food, October 5

    Whether you’re looking for a roast turkey recipe or a new vegetarian dish, New York Times Cooking has your Thanksgiving dinner covered.

  37. What Do Marvel Characters Eat? Pop-Culture Cookbooks Have Answers, and Rapt Audiences. Food, October 5

    Early entries in the genre were more like novelties. Today, they’re encyclopedic examinations of the universe of a show, movie or game — with recipes.

  38. Welcome to Stanley Tucci’s Table Books, October 5

    In his new memoir, “Taste,” the actor opens up about the meals he’s eaten, the people he knows and his cancer diagnosis.

  39. With 4 Color Books, Bryant Terry Looks to Color Outside the Lines Food, October 4

    The chef and cookbook author is heading up a new imprint to give chefs of color a leg up in the historically insular publishing industry.

  40. Back in the Kitchen Food, October 4

    Get back on track with a clam-sauce linguine, a smoky eggplant soup or galbijjim.

  41. What to Cook This Week Food, October 3

    Thoughts on hollandaise, and recipes for the coming days.

  42. Stanley Tucci’s Passion Was Acting. Now, It’s Food. Books, October 2

    The actor’s new memoir “Taste” explains how a bout with cancer took his passion for ragù and risotto, but also Cuban-Chinese stews and minke whale, to new heights.

  43. 3 Delicious Reasons to Quick Pickle an Onion Food, September 30

    This homemade condiment adds a pop of acidity to comforting vegetarian dishes.

  44. Pantry Perfection Food, September 29

    Assemble what you have on hand into the best possible meal for tonight.

  45. A Perfect Pancake for Breakfast, Lunch or Dinner Magazine, September 29

    Chickpea pancakes, rich with olive oil, are topped with radicchio and roasted mushrooms.

  46. What Does It Mean to Eat What You Fear? T Magazine, September 28

    Throughout history, we’ve tried to conquer what unsettles us by consuming it. The practice raises questions about who the real monsters are.

  47. A Founding Editor of Saveur Shares What She Learned Food, September 27

    In her new memoir, Dorothy Kalins passes on the lessons she picked up while rubbing elbows with world-class chefs.

  48. What the Food We Cook Reveals About Us Food, September 27

    In her new monthly column, Yewande Komolafe returns to the food of West Africa to examine how it shaped her cooking, and her idea of home.

  49. Forget the Rules Food, September 27

    Go for comfort with Eric Kim’s crunch-melty recipe for sheet-pan shrimp gratin.

  50. What to Cook This Week Food, September 26

    Melissa Clark’s pepperoni pasta with lemon and garlic is a perfect weeknight meal or Sunday dinner.

  51. How to Cook While Keeping Your Kitchen Cool Interactive, August 19

    When it’s hot out, lean on your countertop appliances to keep your kitchen cool.

  52. The Cooking Hacks We’re Rating 10/10 Interactive, June 10

    Here’s how our NYT Food and Cooking staff makes life in the kitchen easier.

  53. Mothers Who Shaped the World Interactive, May 6

    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.

  54. 5 Light and Bright Recipes to Bake This Spring Interactive, April 8

    Get these easy baking projects in before it gets too warm.

  55. 5 Fast Spring Lunches to Make at Home Interactive, March 25

    Spring is here, and, with it, seasonal vegetables like asparagus, radishes and snap peas.

  56. 5 Festive Dishes for the Persian New Year Interactive, March 19

    Persian New Year, or Nowruz, is celebrated with meals full of freshness and comfort. Here are some standout options.

  57. 5 Pies Perfect for Pi Day Interactive, March 12

    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.

  58. Sheet-Pan Everything Interactive, February 23

    20 Often Surprising, Always Delicious Recipes for the Most Versatile Pan in Your Kitchen

  59. 5 Recipes for Mardi Gras at Home Interactive, February 15

    Mardi Gras looks a little different this year, but these recipes will help you get into the spirit.

  60. 5 Recipes to Bring Lunar New Year Home Interactive, February 11

    Recipes to help you celebrate Lunar New Year at home this year.

  61. The Gear You Need to Make Hot Pot at Home Interactive, December 2

    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.

  62. How to Stay Safe in the Kitchen With Kids Interactive, November 24

    Before setting up your tiny sous chefs, take these precautions.

  63. How to Cook French Cuisine at Home Interactive, November 21

    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.

  64. 3 Ways to Get Your Kids Cooking on Thanksgiving Interactive, November 20

    Melissa Clark shares tips for involving your kids in this year’s Thanksgiving meal preparations.

  65. What’s in Our Queue? ‘The Great’ Interactive, November 19

    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.

  66. Everything You Need to Cook Thanksgiving Dinner Interactive, November 17

    Here are a few holiday meal essentials from the editors of Wirecutter, a product recommendation site owned by The New York Times Company.

  67. Building a Personal Smell Museum of Los Angeles Interactive, October 13

    With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.

  68. Padma Lakshmi Wants Us to Eat More Adventurously Interactive, August 3

    “There’s such a laziness about reaching for the thing that is most familiar.”

  69. Our Lives Happen in Restaurants Interactive, June 16

    Renowned writers remember some of their funniest, best, strangest and most memorable meals out.

  70. Enrique Olvera and His Culinary Heirs Have Changed How and What We Eat Interactive, April 13

    The influential chef has reconceived Mexican cuisine, both in his own country and beyond.

  71. How to Cook Beans Interactive, March 20

    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.

  72. The Perfect Cake for Your Coffee Break Magazine, January 8

    This almond cake is just right for indulging in the Swedish ritual of coffee, sweets and conversation.

  73. A January Dinner Party That Doesn’t Deprive Dining, January 3

    For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.

  74. My Favorite New Recipe! Dining, November 8

    Make Toni Tipton-Martin’s pork chops in a roux-thickened lemon-caper sauce, a total delight to cook and eat.

  75. Flavored Salts From Momofuku Dining, October 28

    The seasonings, buoyed by Sichuan peppercorns, chiles and mushrooms, boost savory dishes.

  76. You Need These Pancakes Dining, October 28

    These Korean pajeon, vegetable pancakes from the chef Sohui Kim, are just the thing to kick off the week.

  77. You Don’t Have to Turn on Your Oven for This Delicious Beet Dip Magazine, June 5

    Let the beets’ best qualities — mild earthiness and vegetal sweetness — shine.

  78. What to Cook This Weekend Dining, May 31

    Make a rainbow cake, smash burgers or a Jerusalem grill, quesadillas and fried eggs, or hake and asparagus.

  79. The Best Recipes for Now Dining, April 22

    Cook what speaks to you, whether it’s split-pea soup and stock, matzo brei and macaroons, a salad of sugar-snap peas with radishes and mint.

  80. What to Cook This Weekend Dining, April 19

    These are busy times, with Passover underway and Easter on Sunday, but make XO sauce this weekend. It’ll pay dividends.

  81. Recipes for Now Dining, April 17

    Matzo lasagna! Creamy cauliflower pasta! A no-recipe recipe for sweet potatoes with butter and white miso!

  82. Learn More About Mezcal Dining, April 15

    The Heritage Radio Network is sponsoring a talk in Brooklyn about the Mexican spirit.

  83. A Swirl of Spring for the Table Dining, April 15

    These enamel bowls from Turkey add a pop of color to your meal.

  84. Too Delicious Not to Publish Dining, April 15

    Alison Roman’s creamy cauliflower pasta used to be something she just made for herself. You’ll want to hoard it, too.

  85. What to Cook Right Now Dining, April 15

    Go easy on yourself, and make a tuna poke, some arroz con pollo or a superfast pasta with spinach sauce.

  86. What to Cook This Week Dining, April 14

    Fill your days with deliciousness: We’ve got recipes for fried cauliflower steaks, fluffy Japanese pancakes and pasta with fried lemon and chile flakes.

  87. A Leg of Lamb for Any Special Occasion Dining, April 12

    This showstopping dish is packed with garlic and herby flavor, appropriate for any time you want an impressive main course.

  88. Going on Bake-ation Well, April 12

    My carry-on is heavy with ingredients and gear, but a memorable homemade sweet, like the relationships it celebrates, requires time, effort and commitment.

  89. This Is Peak Potato Dining, April 5

    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.

  90. What to Cook This Weekend Dining, April 5

    Cook abundantly, and with joy. Make clams in black-bean sauce, grilled baby back ribs or even an asparagus frittata.

  91. Undercover and Overworked: Inside the New, Nerve-Racking World of Catering Dining, April 2

    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.

  92. Sandbag That S.V.O.! How to Talk Like a Caterer Dining, April 2

    The high-pressure business of feeding crowds has created its own verbal shorthand. Here’s a brief lexicon of popular terms.

  93. 6 Tips for Using Your Air Fryer Dining, April 1

    Do you have the latest “it” kitchen appliance? Here’s how to get the most out of it.

  94. A New Role for Madhur Jaffrey: Rap Grandma Dining, April 1

    At 85, the actress and cookbook author brings sass and no-nonsense style to a video by the rapper Mr. Cardamom.

  95. What to Cook This Week Dining, March 31

    Butternut squash and green curry, chipotle chicken pozole, or pasta alla vodka: Eat deliciously.

  96. The Simple Green Soup a Nutritionist Uses to Reset T Style, March 28

    After long trips, Eve Persak recharges with a flavorful, vegetable-rich soup that can be adapted endlessly.

  97. Churrasco That Rises Above at Paladar in East Harlem Dining, March 28

    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.

  98. Savory, Sweet and Everything In-Between Dining, March 18

    A new book gives an alphabetical rundown, with recipes, of the foods most beloved by Jewish-Americans.

  99. What to Cook This Weekend Dining, March 15

    Make a bright yellow sheet cake, ready to be frosted, or take the time to make a Guinness pie for St. Patrick’s Day.

  100. Thinking Outside the Triangle Dining, March 12

    Fill hamantaschen, the traditional cookies for Purim, with caramelized onions and poppy seeds.

  101. Red Wine Spaghetti Night! Dining, March 11

    Are there four better consecutive words? Make David Tanis’s recipe, using a whole bottle of red, and a pound of pasta.

  102. 6 Black Chefs (and 1 Inventor) Who Changed the History of Food Dining, February 28

    And oftentimes history, period.

  103. Where Ingredients Tell a Homegrown Story Slideshow, February 28

    The Long Paddock, in East Gippsland, serves the needs of a small town and highlights its products.

  104. Behind the NYT Cooking Section That’s All About Ditching the Recipe Summary, February 16

    The Times’s no-recipe recipes, which invite readers to wing it in the kitchen and tailor recipes to their tastes, started on a whim back in 2014.