T/cooking

  1. Clam Dip, but a Little Hot and Spicy Food, May 20

    This revamped 1950s staple, a celebration of canned clams, takes some cues from rich, cheesy crab dip.

  2. What to Cook This Weekend Food, May 20

    Julia Moskin reported on traditional recipes of Mariupol, Ukraine: borsch with fish, chebureki and ryazhanka.

  3. Savory Rhubarb, and Tofu Two Ways Food, May 19

    Make khoresh rivas if you have some time, or a quick tofu soup if you don’t.

  4. 11 Quick Spring Dinners for Celebrating Warm, Sunny Days Food, May 18

    Asparagus, rhubarb and peas, peas, peas: The season of abundant produce has finally arrived.

  5. Riffing on a Classic Roman Pasta Food, May 18

    Make salami pasta alla gricia, or skip the recipe entirely with a freestyle puttanesca.

  6. Your Monday Evening Briefing Briefing, May 16

    Here’s what you need to know at the end of the day.

  7. The Many Sides of Curry Leaves Food, May 16

    The distinctive aroma of this earthy herb is the backbone of so many recipes for good reason.

  8. ‘The Nutmeg Trail’ Goes Along the Spice Routes and Into the Kitchen Food, May 16

    The food writer Eleanor Ford’s new book details flavor profiles and origins of spices, and decodes classic blends.

  9. Grace Young Is the Recipient of the Annual Julia Child Award Food, May 16

    An expert in Cantonese Home Cooking and an activist, Ms. Young plans to use the $50,000 grant to support Chinatowns.

  10. Rescuing the Cuisine of Besieged Mariupol, Recipe by Family Recipe Food, May 16

    For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance.

  11. A Picture-Perfect Rice Bowl Food, May 16

    Here’s a good reminder of how weeknight-friendly pork tenderloin can be.

  12. What to Cook This Week Food, May 15

    Flexible, shoulder-season recipes for roasted potato salad, white bean primavera, Korean cheeseburgers and more.

  13. How to Grill the Perfect Steak Food, May 14

    Reverse-seared tri-tip may be the tastiest dish you grill all summer. Steven Raichlen guides you through the process.

  14. How to Set Up Your Grill for Reverse Searing Food, May 14

    Smoking a steak over low heat before finishing it over a hot fire ensures even cooking. Here’s how to get the grill ready for the technique.

  15. Beyond the Châteaux: New Escapes in France’s Loire Valley Travel, May 14

    Rethinking what the region’s travel should be has meant expanding the focus from fairy tale castle crawls to experiences anchored more firmly in nature, food and the arts.

  16. A Comforting Breakfast Sandwich Gets a Sweet Lift Food, May 13

    Inspired by a best-selling sandwich at All Day Baby in Los Angeles, Genevieve Ko offers a formula for a delicious brunch.

  17. Eggs for Everyone Food, May 13

    Whether you like them extra-creamy and scrambled, baked with asparagus, or fried and runny-yolked, we have recipes for you.

  18. What to Cook This Weekend Food, May 13

    We’re celebrating eggs in all their glory with 24 of our best recipes.

  19. Laila Gohar on How to Make an Edible Centerpiece T Magazine, May 13

    The chef and artist prepares one of her signature creations — a koi-shaped champagne jelly with a single rose nestled inside.

  20. Cooking Concierge Food, May 12

    Answers to reader questions about mushroom substitutes, what to do with pickle brine and more.

  21. In the Shadow of a Cornish Castle, a Vegetarian Feast for Beltane T Magazine, May 11

    The couple behind the British interiors brand House of Hackney had a group of similarly sustainably-minded friends over to mark the ancient Celtic festival.

  22. A Garden Is Planned for the Obama Presidential Center Food, May 10

    Slated to open in Chicago in 2025, the Eleanor Roosevelt Fruit and Vegetable Garden will honor the legacies of two first ladies.

  23. Your Tuesday Evening Briefing Briefing, May 10

    Here’s what you need to know at the end of the day.

  24. A Homey Restaurant Tucked Inside a Mexico City Apartment T Magazine, May 10

    Plus: a new model of Hermès’s Kelly watch and more from T’s cultural compendium.

  25. Who Is the Best Cook You Know? The Learning Network, May 10

    And what have you learned from that person about preparing meals, savoring dishes or trying new flavors?

  26. Eggs Do It All Food, May 9

    Fry them until they’re crisp and runny, boil them as a speedy snack or whip them into billowing clouds with these 24 recipes.

  27. The History of Zabar’s, With Family Photos and Recipes Food, May 9

    Lori Zabar, who died in February, details her family’s roots in Ukraine, the opening of their New York appetizing store and beyond.

  28. Art and Mochi From the Los Angeles Nonprofit Active Cultures Food, May 9

    The creative kit comes with a plate by Glenn Kaino, recipes, rice flour and access to a talk between the chef Minh Phan and Robin Koda, a rice farmer.

  29. A Cook Who Never Used a Cookbook Now Has Her Own Food, May 9

    Emily Meggett, the keeper of centuries-old culinary traditions in the Carolinas, has spent her life feeding others. At 89, she shares her kitchen wisdom.

  30. What to Cook Right Now Food, May 9

    Conjuring the fettuccine Alfredo from Bamonte’s, a new recipe for papadzules and more.

  31. What to Cook This Week Food, May 8

    It’s Mother’s Day, and we have recipes for you to cook while mom relaxes.

  32. A Light and Fresh Menu That Meets the Moment Food, May 6

    A tangy beet soup, rich wild salmon and an elegant cherry compote from David Tanis round out a bright meal made for May.

  33. Let the Oven Work for You Food, May 6

    Ali Slagle’s gnocchi with sweet and hot peppers is delightfully hands-off, cooking both sauce and pasta at the same time.

  34. Seeking Spring Comfort? Try This Buttery, Vegetable-Topped Polenta. Food, May 6

    Verdant asparagus, peas and shallots top this light yet comforting meal from Melissa Clark.

  35. What to Cook This Weekend Food, May 6

    Recipes for Mother’s Day, a deep dive into a San Francisco classic stew and more.

  36. How to Waste Less Food Interactive, May 5

    Buy less, be strategic and find ways to use leftovers.

  37. 16 Mother’s Day Dinners So Easy a Kid Could Make Them Food, May 4

    Put your progeny to work, or make these simply wonderful meals yourself. (Whatever causes you less stress, honestly.)

  38. Hot Dog Party! Food, May 4

    Pile whatever condiments you have on franks, vegan dogs or brats, and serve with a glass of something cold.

  39. Cioppino This Good Can’t Be a Cliché Food, May 2

    In San Francisco, the hallmark seafood stew can be — and often is — a tired menu item, but our critic finds that the right version still thrills.

  40. What My Mother’s Cooking Taught Me Food, May 2

    She was a midcentury housewife with an innovative style and a taste for fine ingredients. That care in the kitchen shaped my approach as a food writer and home cook.

  41. What to Cook Right Now Food, May 2

    J. Kenji López-Alt did a deep dive into one of America’s greatest sandwiches: the tuna crunch.

  42. Cooking Delicious Vegetarian Food: A Virtual Event Food, May 2

    The chef and writer Samin Nosrat will speak with The Times’s Tejal Rao and Emily Weinstein, who will also offer guidance on readers’ vegetarian home cooking challenges.

  43. What to Cook This Week Food, May 1

    Recipes for the end of Ramadan, a busy Wednesday night and everything in between.

  44. These Strawberry Scones Don’t Need Jam to Shine, but It Doesn’t Hurt Food, April 29

    Dotted with dried berries and baked into a round, these crisp-outside, tender-inside treats emerge from the oven full of jammy bites.

  45. At a Brooklyn Brownstone, an Easter Dinner That Bucked Tradition T Magazine, April 28

    The Argentine chef and artist Fernando Aciar and the French creative director Anna Polonsky treated friends to a meal that felt as personal as their newly renovated home.

  46. 18 Recipes You Should Learn by Heart Food, April 27

    Memorize these easy dishes and techniques, and you’ll have an arsenal of easy meals at hand.

  47. All Enchiladas Are Perfect. But These Are My Favorite. Magazine, April 27

    I found comfort in sizzling cheese, bubbling chili gravy and a new community.

  48. Eleven Madison Park Gets Into the Meal Kit Game Food, April 26

    For $150 per week, Eleven Madison Home will deliver a day’s worth of ready-to-eat, plant-based meals to customers with Manhattan ZIP codes.

  49. Learn About the Chef James Hemings at the Africa Center Food, April 25

    A program produced by the Museum of Food and Drink in New York will hold a talk and play clips from a 2021 documentary.

  50. Try Jibneh Seasoned With Mahleb From Kasbo’s Market Food, April 25

    Benita Kasbo, who was born in Aleppo, Syria, makes the classic Middle Eastern cheese with the spice derived from cherry pits.

  51. Now You Can Make Snow Cones With Your KitchenAid Food, April 25

    The company has added an ice shaver to its roster of attachments that fits all models of its standing mixers.

  52. Everyday Italian Recipes From Serafina Food, April 25

    The founders of the New York-based restaurant chain have a new, vibrantly photographed cookbook with all the essentials.

  53. An Especially Good Tuna Salad Sandwich Starts With the Crunch Food, April 25

    It’s hard to say exactly when tuna and potato chips teamed up in this childhood favorite, J. Kenji López-Alt writes, but its deliciousness is certain.

  54. What to Cook Right Now Food, April 25

    Kevin Noble Maillard has a recipe for grape dumplings, a favorite dessert of various Native tribes in the southeast for centuries.

  55. What to Cook This Week Food, April 24

    Roasted broccoli pasta, Greek chicken and more recipes.

  56. The Pavlova Begs for Improvisation Food, April 22

    It’s easy to riff on this meringue-based showstopper: Top with whatever fruit you like, or dive into nostalgia with this cookies-and-cream version.

  57. How to Dye Easter Eggs Interactive, April 7

    If you have some liquid dye and vinegar, you're good to go.

  58. A One-Handed Cook’s Favorite Kitchen Tools Interactive, January 6

    Not every "accessible" kitchen tool gets the job done.

  59. The Best Books to Give This Season Interactive, December 3

    These 71 dazzling new titles —including thrillers, cookbooks, photography collections and more — will delight any reader.

  60. 24 Days of Cookies Interactive, November 30

    These recipes from New York Times Cooking are sure to make your holidays bright.

  61. 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.

  62. 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.

  63. 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.

  64. 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.

  65. 5 Light and Bright Recipes to Bake This Spring Interactive, April 8

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

  66. 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.

  67. 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.

  68. 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.

  69. Sheet-Pan Everything Interactive, February 23

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

  70. 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.

  71. 5 Recipes to Bring Lunar New Year Home Interactive, February 11

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

  72. 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.

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

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

  74. 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.

  75. 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.

  76. 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.

  77. 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.

  78. 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.

  79. 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.”

  80. New Seasoned Fonio Pilafs From Pierre Thiam Dining, July 13

    The chef, an ambassador for the West African grain, now sells preseasoned instant packs of gluten-free fonio.

  81. Our Lives Happen in Restaurants Interactive, June 16

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

  82. 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.

  83. 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.

  84. Tired, Hot or Hungry? We Found the Apps for You Travel, October 30

    The sharing economy has made it possible to be even more demanding, on demand. We tested apps for when you need a swim, a nap, a boat or a foodie experience.

  85. For Many Widows, the Hardest Part Is Mealtime Dining, October 28

    New attention is being paid to the role of food and cooking in grieving for a lost partner.

  86. 25 Apple Dessert Recipes Our Readers Love Dining, September 28

    Make something sweet and seasonal this weekend.

  87. A Canadian Creative Director’s Take on a French Crepe Cake T Style, September 26

    For Christine Charlebois of Want Les Essentiels, the only thing better than a thin pancake is a stack of them dusted with matcha powder.

  88. Jiggs Kalra, Food Writer Who Elevated Indian Fine Dining, Dies at 72 Obits, June 10

    Through his newspaper columns and cookbooks, Mr. Kalra became a pioneer in Indian food writing and put the spotlight on little known chefs.

  89. What to Cook Right Now Dining, June 10

    Watch Alison Roman’s latest video for olive oil-roasted chicken, and make the dinner for yourself tonight.

  90. The Chicken Isn’t Even the Best Part Dining, June 3

    Alison Roman’s olive oil-roasted chicken is worth making for the salty, lemony leftover fat alone.

  91. Seaweed Products to Sample National, April 30

    If you’re not ready to cook with kelp but are interested in trying a bite or two, here are some prepared seaweed products worth seeking out.

  92. These Five Cuisines Are Easier on the Planet Dining, April 30

    There is no magic cuisine to save our species. There are, however, many ways to eat sustainably.

  93. A Caviar Shop With a Tasting Menu, on the Upper East Side Dining, April 16

    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.

  94. Is Seltzer Jewish? And 99 Other Argument-Starters Dining, April 16

    A new book offers an irreverent list of the “most Jewish” foods to savor, just in time for Passover.

  95. What to Cook Tonight Dining, April 10

    Our own Alexa Weibel has brought us a new recipe for a savory vegetable tart from the cookbook writer Anna Jones.

  96. Macaron or Macaroon, They Are Better Dipped Dining, April 8

    New treats from Ladurée and Mah-Ze-Dahr give the snacking set chocolaty options for Easter and Passover.

  97. A Savory Tart for a Fickle Season Dining, April 8

    Using store-bought puff pastry makes this spring tart more effortless than it may appear.