“30 Rock” will leave Netflix in October. Here are some dishes to make as you binge it while you still can.
The answer: Slice the eggplant tempura-style, fan it out and then fry it whole.
With a little advance planning, you can stock your freezer with a couple weeks’ worth of meals.
The British author is skilled in simplifying and modernizing the vibrancy of Indian home cooking, and in explaining just how to do it.
Ready in 30 minutes, sausage and peppers, paired with sunny-side-up eggs, can be just the thing for those nights when you just want something simple.
Treat yourself to some fried chicken, paired with whatever you’d like, whether cream gravy and mashed potatoes, or braised greens.
A better way to make this Italian, end-of-summer classic.
Make Yotam Ottolenghi and Helen Goh’s pistachio and rose water semolina cake, or their recipe for the world’s best chocolate cake.
Patience Gray exerted an outsize influence on the culinary world, as Adam Federman’s biography “Fasting and Feasting” makes clear.
For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.
America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.
The producers of the closed Broadway musical will open Samovarchik, the foods of the samurai and more news.
Welcome to the latest edition of the Smarter Living newsletter.
With climate change, jellyfish are booming in the Mediterranean, to the point that researchers say there may be little to do but to live with them.
Get the slow cooker going, stock the refrigerator and treat yourself to an easy frozen mango dessert.
“Seinfeld” wasn’t a show about “nothing.” It was, at least in part, a show about food.
September’s cooler weather means it’s the perfect time to bake with late summer zucchini and tomatoes.
These small fish are healthy, sustainable and easy to grill at home, whether over hot coals or under the broiler.
If you’re celebrating, build a menu for the High Holy Days. For those not observing, New Mexican posole, braised sauerkraut and more await.
Welcome to the latest edition of the Smarter Living newsletter.
The idea that fresh is always better is both simple and false.
Make your home as hospitable as a great restaurant and serve chicken parm, potato mousseline or whatever you find at the market.
We tried Classified at Newark Liberty International Airport. The verdict: Nice room, good food. The mystery: Who gets to go?
Mushroom lasagna, pasta with caramelized cabbage, anchovies and bread crumbs: Make cooking a priority on a mournful day.
Tonight, make Gabrielle Hamilton’s recipe for le grand aioli, a garlicky mayonnaise served with cod and vegetables, and plan for the days ahead.
Chopped up fresh figs and a honeyed cream cheese frosting make this cake perfect for Rosh Hashana and beyond.
There are two weeks left before the fall equinox: Embrace the waning days of summer with grilled pork and peaches or steamed corn with clams and bacon.
Erez Komarovsky influenced a generation of Israeli chefs by embracing local ingredients and dishes long belong it was in style.
It may not be the same, but a version seasoned with spices, topped with tons of caramelized onions, gets close to a beloved original.
Repurpose some Labor Day leftovers and finish it off with a hot-fudge sundae.
The dish combines the bounty of the garden with a bracing garlic mayonnaise.
Nespresso plans a flagship store on Madison Avenue, cheese ephemera and shrimp grown aquaponically in a former mattress factory.
Today is for cookouts and barbecue, hot dogs and watermelon lemonade. Dig in!
Tracy Gray fires things up.
You have one last hurrah before the end of summer: Make Melissa Clark’s mashed potato salad, some grilled corn, or fried chicken.
The chef Nathaly Nicolas-Ianniello, a former ecological journalist, serves dishes like ganache with black sesame miso to adventurous Parisians.
Try a new recipe for chicken-fried steak with queso, maybe paired with corn and Julia Moskin’s classic mashed potatoes.
The building blocks for a classic version are salt pork (or bacon), potatoes and milk, but what about adding a bit of polenta and zucchini?
Levels of some nutrients may go up with cooking. But levels of others go down.
Welcome to the latest edition of the Smarter Living newsletter.
Queso gravy elevates the simple dish.
A family-run business founded in 1927, Zaro’s once had 20 shops in the Bronx before mainly catering to hungry commuters in Manhattan.
A mashed potato salad, the result of overmixing, can be a very good thing indeed, worth even making on purpose.
The rain continues in South Texas, and some are still cooking, trying to feed family, friends and strangers, even as the waters rise.
Highly anticipated restaurant openings, and an industry in transformation.
Chelsea Local opens on the lower level of the building, a new food market comes to Brooklyn and quick pastas from a Del Posto chef.
The chef envisions his first restaurant in the city, to open by the end of the year, as part all-day restaurant, part “nouveau deli.”
The rain continues, and the images coming out of the area are devastating: Maybe make dinner tonight, keeping those affected by the storm in your thoughts.
Long-cooked wax beans, mustard-glazed pork, spicy shrimp salad: It’s going to be a good few days.
This spin on the Spanish pulpo a la gallega skips the octopus, but keeps the sea salt, olive oil, pimentón and boiled potatoes.
Yossy Arefi’s terrific new recipe for a berry coconut no-bake cheesecake should be high on your list this weekend.
This butterflied pork loin, flavored with plenty of garlic, cumin and herbs, cooks quickly and feeds a crowd.