All the hits are here: salty bacon, creamy avocado, funky blue cheese, sweet tomato, crisp romaine.
Fudgy, freezer-friendly brownies are easier than cake and vanish just as fast.
The actor shares his favorite performances, films, meals and more.
The actress shares her favorite performances, films, meals and more.
Twelve chefs on how to eat things (as you were meant to).
A chef explains the distinctions between commonly confused foods.
Ligaya Mishan, a chief restaurant critic for The New York Times, shares her list of meals from Oslo to Singapore that people should endeavor to try.
Chefs on the dishes that teach foundational cooking skills, from simmering to roasting to frying.
For nearly 80 years, Carleton College in Minnesota has kept a place where students and others can come, bake and share. After a recent renovation, we checked in.
En esta delicia japonesa, las joyas maduras de temporada se envuelven en crema y se colocan entre rebanadas de pan de leche.
Follow this vegan broccoli rabe pasta with a five-star spoon cake.
Yewande Komolafe’s crispy tofu with cashews and blistered snap peas is quick to make and a textural delight to eat.
A new recipe from Yotam Ottolenghi has us contemplating the best ways to cook an egg.
Recipe apps and artificial intelligence can give you a boost, but free tools already on your device can also assist with meal planning and preparation.
A quick escovitch, a timeless sheet-pan chicken and a surprising tofu flex help to keep that spring break glow.
The cookbook author and chef Ifrah F. Ahmed turned her mom’s mission — preserving a culinary tradition — into her own.
Zainab Shah’s sheet-pan shrimp tikka, redolent with cumin, coriander, turmeric and mild Kashmiri chile, is on the table in under an hour.
I love the shwoop-shwoop chopping of crisp celery and water chestnuts, the smoky hiss of browning meat and the light snap of iceberg leaves.
Meet Ali Slagle’s new cottage cheese basil pasta.
Yewande Komolafe takes the Bake Time questionnaire.
And more of our most popular recipes from the week.
Prescribing produce, crafting meals: More medical schools are teaching students how to cook and use food as a tool for treating patients.
Or, more accurately, spring bingo with our best asparagus recipes.
And whirl them together with olive oil to slick on roasted white fish with lemons and caper-spiked brown butter.
The chef Yotam Ottolenghi has some thoughts.
Savory meets tangy meets sweet in this Melissa Clark stunner.
Including a bean-based Japanese curry, Genevieve Ko’s dan dan noodles and our very beloved chicken shawarma.
This fast, reliable staple can be even more delicious with these seven surprising hacks.
The singer visited The New York Times kitchen studio to share her family’s cure for the sniffles.
Ready in 20 minutes, it’s filled with all the seasonal vegetables I like best: asparagus, two kinds of peas (sugar snap and English) and delicate spring onions.
Happy Easter, happy spring and happy Sunday.
At Ouest, on the Upper West Side, and other Manhattan restaurants, he served robust dishes in a style he called “haute cuisine with the grandma gene.”
Sue Li shares tips for a puffy, airy crust and pairs her schnitzel with a fresh cucumber salad full of parsley and dill.
It’s time for simple showstoppers like toasted coconut rum balls and blueberry, lemon and almond cake.
The natural nutty sweetness of wheat bran shines in these tender muffins, sticky with honey and dates.
Dorie Greenspan’s luscious cake serves up spring, with five stars and over 10,000 reviews.
Frozen peas star in a very green baked risotto, a spring tofu soup and a ricotta frittata.
I need this mix of quick-roasted fish, pico de gallo and creamy avocado, and I need it now.
Black pepper flavors the fillets at the heart of David Tanis’s spring menu, bookended by an asparagus salad and a fresh strawberry tart.
Frozen artichoke bottoms will work just fine in Joan Nathan’s one-skillet take on a Moroccan classic.
From a vegetarian version with smoky salsa to a carne asada style that’s an after-school staple.
Five weeknight recipes to delight and refresh.
Pluma moos, a rich, jammy side made from dried fruit, has long accompanied holiday ham and potatoes for Mennonite families in Kansas.
And more bright Passover dishes to celebrate spring.
From Robert F. Kennedy Jr.’s food pyramid to online influencers, beef has become more than just a source of protein.
The olive oil in this five-star recipe keeps the cake from drying out, which means you can snack on it all week long.
In at least five cases, customers sought medical attention to remove bristles “from their digestive tract or throat,” a federal agency said.
Trusty white beans and roasted broccoli get the garlicky, assertively umami Caesar treatment.
The spice of carrot cake meets the springy and buttery texture of mochi cake, with a tangy cream cheese glaze for good measure.
Mark Bittman’s salmon roasted in butter, and more of our most popular recipes from the week.
Plus: an extraterrestrial vase, Art Deco earrings and more from T’s cultural compendium.
The designer Anita Patrickson gathered friends at her South African summer house for an evening of grilled food and ocean views.
The minute you buy this herb, you’re racing to use it up. Anxiety be gone! Try a feta-ranch wedge salad, a dill Dutch baby and these other recipes.
A riff on a riff of chicken Marbella, this crowd-pleasing, make-ahead dish is a staple of a chef’s Seders.
Both bright and a little spicy, the dish capitalizes on all the flavorful drippings by tucking carrots and baby potatoes under the bird.
Chris Pratt, Charlie Day and Keegan-Michael Key sling pies and answer questions at the New York Times kitchen studio.
It’s not kosher for Passover, but this version, from Hillary Sterling, the chef at Ci Siamo, is inspired by a Sardinian flatbread.
Readers love my miso-chile asparagus with tofu, a quick and satisfying taste of spring.
Why American chefs are embracing the French ritual of apéritif dînatoire.
Five quick recipes that pair go-to ingredients to great effect.
Skipping a popular technique makes the flavors in this quick braise really pop.
This gloriously fragrant, saucy meal is built on pantry staples (and that bag of shrimp in your freezer).
Lemon butter salmon, asparagus with furikake and chicken with spring vegetables, you’re up.
Chicken and saffron rice with pomegranate salsa, to be exact.
Rhubarb upside-down cake and strawberry-cardamom jam bars bring the brightness.
On New York’s eastern shore, the wealthy are already competing to secure a chef for the season.
And more of our most popular recipes from the week.
Make a great fish even better with these expert tips.
A ruling on an unusual garnish.
Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.
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.