Salmon fillets, chicken wings, green beans and broccoli all cook to quick perfection with these trusted air-fryer recipes.
Because I’m sugared out, but I still want the warmth and aroma of golden dough baking in the oven.
Our columnist has recommendations.
This classic, comforting, stick-to-your-ribs soup makes the most of your holiday ham leftovers (especially if you have a ham bone or hock).
Porcini ragù. Roasted broccoli with whipped tofu. French lentil salad. Here’s what readers loved the most.
These classic treats are salty-sweet and the perfect balance of crispy, gooey, soft and chewy. This version, inspired by the one Julia Moskin adapted from the chef Colin Alevras for The Times in 2007, is also enhanced by deeply browned butter.
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread.
No yeast, no proofing, just a big Bundt cake — cloaked in cream cheese frosting, of course — from Genevieve Ko.
David Tanis pairs his rich recipe with a bright cabbage salad and finishes it with some unforgettable spiced apple fritters.
A newspaper truck had a festive makeover to celebrate the Cooking team’s annual Cookie Week.
Chile crisp and honey roasted salmon, garlicky beef tenderloin and butter paneer for your holiday table.
Playing Emily’s spontaneous best friend, the actress discovered where to find good pasta and more when the popular Netflix series moved to Rome this season.
Te explicamos lo necesario para que el pavo quede en su punto: tiempos, técnicas y consejos clave.
Ponche Navideño merges holiday spice with tropical fruit to make one of the season’s most festive sippers.
Make these quick Melissa Clark recipes — a squash tart, baked Brie and tuna rillettes — and then supplement them with nuts, chips or whatever else you have on hand.
Rick Martínez’s recipe is a hit with readers: “Wow. This is as legit as it gets. Amazing recipe, truly, truly authentic.”
Pernil, prime rib roast and lemon butter salmon with dill anchor generous (but completely doable) holiday dinner menus.
No tricky techniques, no specialty ingredients, just perfect sticky toffee pudding with “extra” sauce.
Moravian sugar cake is a pillowy cake-bread hybrid with a caramelized crust and, best of all, little pockets of crunchy, buttery sugar.
I spent years dreaming of giving up, but figuring out how, when the role of host had calcified around me like plaster, seemed impossible.
Angela Vranich, the co-founder of Little Spoon, tries new smoothie flavors as she keeps up with her sheepadoodle, workout schedule and grown-up friends.
With reader (and staff) favorites from this week.
In her latest book, Diane Kochilas looks at the evolution of Greek cooking and restaurants in Athens and beyond.
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified.
Turn Genevieve Ko’s cinnamon roll Bundt cake, breakfast enchiladas or sesame scallion buns into a new holiday tradition.
Wild rice and mushroom casserole, slow-baked beans with kale and other festive showstoppers for the holiday feast.
Plump pieces of chicken thigh cook on top of gingery coconut rice studded with cashews, while cilantro and hot sauce add freshness and heat.
On a mission to understand how Jaipur balances tradition and innovation, a writer and chef explores its street food stands and palatial dining spots.
Noche Buena brings together Filipino communities over rich dishes and great music. This year, the celebration started early.
A boozy, celebratory centerpiece, baba au rhum savarin is the best kind of dessert experience.
Make this hot honey whipped ricotta for that party you’re going to, or make it for dinner with your favorite crackers and cut up vegetables.
This Brazilian stroganoff is a riff on the classic Russian-American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s.
The star of “The Housemaid” and “The Testament of Ann Lee” met up with Melissa Clark in the New York Times kitchen studio for a lesson in soup.
Five weeknight recipes that are as simple as they are supremely nourishing and delicious.
A reporter traveled to Las Vegas to learn how one of the world’s most over-the-top dining experiences comes together.
A birthday can happen to you, or you can make it happen yourself.
From restaurant coverage to the death of a Food Network star, these are our most read articles of the year.
Thickened with yogurt and meditative to prepare, this saland-e nakhod is a perfect warming winter dinner.
These easy cookies come together in just an hour and will wow your co-workers (speaking from experience).
Genevieve Ko’s roasted orange chicken is so impressive and beautiful for how easy and simple it is.
This holiday, I’m leaning into retro charm with cherry yum-yum, one-day fruitcake and sock-it-to-me-cake.
Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish.
“Al Baffo” is said to be the abbreviated version of an Italian expression “da leccarsi i baffi,” which translates to “it is so good you’ll lick your whiskers,” because the sauce is abundant, thick and creamy.
The juicy fruit shines when baked into a bouncy, tender batter from Eric Kim.
Invest in your future happiness by prepping the festive first meal of the day in advance.
And more reader (and staff) favorites from this week.
Set up a table of stunning pies, cakes and pastries for the most wonderful time of year.
Forget those bland treats of yore: These tips make holiday cookies delicious and foolproof for anyone.
Pickle latkes, vegetable pajeon and tofu tacos — consider this your invitation to shred your way through the week.
Add a green salad and some bread (garlic, if you’d like), and that’s a very good dinner.
Hosting doesn’t have to be a strain on your wallet. These recipes are both delicious and affordable.
La Unesco añadió decenas de candidatos a su lista anual del “patrimonio cultural inmaterial” del mundo, que celebra las costumbres y la cocina internacionales.
The agency added dozens of nominees to its annual list of the world’s “intangible cultural heritage,” celebrating international customs and cuisine.
Melissa Clark’s braised pork shoulder with tomatoes, lemons and olives rises to the occasion without much fuss.
This brilliant pasta dish makes the most of just a few ingredients by taking care with each one.
A food writer’s family never really repeated special dishes. This recipe was the exception.
French culinary legends and award-winning upstarts are expanding the city’s offerings. Here are five.
Whatever your answers, these five quick, delicious recipes have you covered.
These recipes for crispy, golden latkes turn any day into a celebration.
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa.
Turns out, pickles are a secret ingredient.
This version, especially delicious in its own way, follows in a long history of the dish, swapping in fresh green beans and walnuts for the liver.
Readers are already in love with her new one-pan spicy chicken thighs and mushrooms.
It’s from one of our favorite new cookbooks of 2025, and it’s so versatile and delicious.
Our experts answer your holiday baking questions and more.
Have four words ever gone together so nicely? Leave it to Melissa Clark to give us the brownie we need, nay, deserve.
Frozen kernels, masa harina and hominy form the base of Rick Martínez’s warming atole de grano (savory corn porridge with chicken).
Rejoice: NYT Cooking’s holiday cookie extravaganza has returned.
The best way to start the celebration? Serving these unforgettable treats.
Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household.
Sue Li loves a Payday (bar), so she channeled its essence into her 2025 Cookie Week cookie.
Zaynab Issa’s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: “Looking for an excuse to make this again A.S.A.P.”
Eric Kim’s 2025 Cookie Week entry captures the tingly, creamy, chocolaty flavors of the classic ice cream.
You have carrots, parsnips, sweet potatoes; I have recipes.
That is, beans and greens alla vodka, a five-star Ali Slagle reader favorite.
These simple party snacks get you out of the kitchen and into the fun.
This hearty meal, featuring lamb meatballs and a pear and radicchio salad, is punctuated with a spectacularly sunny, yet festive, lemon roulade.
Samantha Seneviratne’s coconut cake snowballs condense the essence of the original into charming three-bite treats.
Kay Chun’s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.
Chicken stew, Dubai chocolate, egg bites: You loved them all year. Now, see what rose to the top.
A writer in Afghanistan finds momentary peace in saland-e nakhod.
It’s not mortadella. It’s Claire Saffitz’s strawberry-almond cookie, speckled with pistachios and macadamia nuts.
With quick-cooking red lentils and creamy coconut milk, Zaynab Issa’s recipe is perfect for a weeknight meal.
Ọbẹ̀ onírù, also known as ofàdà stew or designer stew, is open to adaptation, but always tastes of comfort.
New York Times Cooking’s annual tradition — in which we share our finest holiday cookie recipes and videos — is here, and I’m thrilled to share mine!
Specifically these fast and friendly hoisin garlic noodles, which welcome whatever toppings you’d like.
Long associated with childhood and county fairs, the food has found its place among a new generation of experimental chefs.
As the season of Nutcrackers, Messiahs, Scrooges and Santas begins, here are some novel ways to enjoy the holidays, including a poetry weekend and a Coltrane tribute.
This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ’n’ Stormy cocktails.
When you need to use up those last bits of dark meat, two carrots and a half-bag of green beans, turkey fried rice is there for you.
Readers love Samantha Seneviratne’s soft and chewy sugar cookies, and so do I.
And all through the house, not a baker was stirring — yet.
You have a turkey carcass, cranberry sauce and some cheese scraps. We have spicy, reviving birria de pavo and cranberry grilled cheese.
As long as I get myself to pay attention, there is too much going on in the kitchen world for me to spin off into anxious abstraction.
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.