Hearty and consoling dishes.
In stew, in pasta or in a bright, vegetarian loaf, there’s much to be done with this trusty legume, David Tanis writes.
If your version of self-care looks like mac and cheese, we’ve got just the recipe.
Homey, savory and soothing, this beef stew made with ale and red onions tastes even better the next day.
Make a stew for comfort, and a pie to restore you.
Ballpark and Tex-Mex nachos are both ubiquitous in the United States. But the original version is deeply rooted in the borderlands and Mexican home cooking.
Our critics and writers have selected noteworthy cultural events to experience virtually or in person in New York City.
With her famed Mandarin restaurant in San Francisco, she enticed diners with the dishes she grew up with, leaving the American chop suey and chow mein era far behind.
Yotam Ottolenghi’s roasted red-pepper sauce can turn just about any meal into a special occasion.
Samin Nosrat on the histories, perspectives and dishes she has learned, including shiro, a silky, spicy stew from Eritrea.
In “Coconut & Sambal,” the chef Lara Lee leads a culinary expedition through one of the most populous countries in the world.
The NYT Cooking team created a new way to credit the original sources of recipes. But applying the change to The Times’s vast archive of dishes took months of collaboration.
Anne Saxelby and Alexandra Jones have written informative cheese guides, and the books complement each other.
Hardship and hurricanes have shaped the island’s food for centuries. But chefs and home cooks make magic with whatever ingredients they have.
Take your time in cooking, and simmer away some chicken legs or beef cheeks.
In Los Angeles, the chef Rashida Holmes grows her small food business to meet the demand for comforting West Indian food.
Recall those days when we used to gather indoors and listen to live music, and make Café Carlyle’s lobster bisque, or its chicken hash.
(Or vice versa.) It’s Halloween week and treats abound, from oysters to ballet to a Sam Smith concert.
Rich with roasted red pepper, it’s excellent alongside a giant couscous cake, or any other pantry meal.
Roast sausages with grapes, cook chicken breast in rice, or pan-fry eggplant to coat in gochujang sauce.
Galettes offer a better ratio of crust to filling than pie, and this one delivers a rich maple-pecan frangipane wrapped up in plenty of buttery, flaky pastry.
Make Julia Child’s tuna salad sandwich, by way of Dorie Greenspan.
You can roast, purée and bake with them. (And don’t forget the seeds.)
You don’t need much of a reason to make these Australian favorites, but Melissa Clark makes a compelling argument.
This sandwich was pure comfort to the famous cookbook author.
In his new cookbook, “Chasing Flavor,” the chef of Loring Place gives seasonal produce a starring role.
Listen to the audio play ‘Shipwreck,’ bake some madeleines with Sur La Table and make dinosaur-shadow puppets.
Make Melissa’s recipe, or any of the most popular recipes of the week.
Make a one-pan dinner to keep things simple.
Harissa and lamb, pork and fennel, and vegan mushroom with leeks and farro make sophisticated fillings for the humble Australian sausage roll.
The British pastry chef Ravneet Gill ran countless tests to arrive at her version of the classic recipe.
Her family ran Domaine Tempier, a wine estate in Provence known for its Bandol reds and rosés. She ran the kitchen.
Chefs and other entertaining experts share their go-to wedding gifts for couples of all cooking skill levels.
Chefs and other entertaining experts share their go-to wedding gifts for couples of all cooking skill levels.
It was once known as brioche en surprise. Then James Beard got hold of it.
With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.
While many people gained weight during the lockdowns, others have used the change in routine to eat better and exercise more.
The restaurant has a new dinner kit, which includes a ready-to-roast bird, sides, dessert and breakfast granola.
Mondays land heavily sometimes. You may find joy in making something new.
Follow J. Kenji López-Alt’s lead, and set up some “culinary building blocks” — shortcuts to fast flavor — to improve your weeknight cooking.
Una fascinación de décadas con el muy querido plato de Sichuan inspira la investigación y, finalmente, un poco de experimentación.
They’re messy. They’re forgiving. They’re the pastry form we need in 2020.
Make Ali Slagle’s recipe, or any of the top recipes of the week.
“The Man Who Ate Too Much,” by John Birdsall, a food critic and former cook, offers a thoroughly researched, sensitive portrait of the man known as the “dean of American cookery.”
Olives, crispy Parmesan and pancetta bring out the vegetable’s gentler, most irresistible side.
You told us what you’ve been cooking, and we listened.
A trip to Normandy — and an attractive salad pairing — inspired this menu from David Tanis.
Pay homage to La Caridad 78, a Cuban-Chinese restaurant on the Upper West Side, with pork chops in black bean sauce, rice, beans and maduros.
Without big gatherings, will Americans buy whole birds? Smaller ones? Just parts? Farmers and retailers are already placing their bets.
Glenn Pushelberg and George Yabu perfected their adaptable halibut recipe over several summers at their cantilevered, glass-walled home on Long Island.
Years of eating the dish led Andrea Nguyen to a bulletproof recipe — and more recently, to use the original’s flavors to inform other dishes.
Kotti Berliner Döner Kebab, with several locations in Brooklyn, now sells its sandwiches as kits, to feed three to six.
To be a faster, more creative cook, take a cue from restaurant chefs, J. Kenji López-Alt suggests, and rely on culinary building blocks.
A classically trained cook, Mr. Helferich worked at marine theme parks in Florida, enthralling his co-workers with his skill as an ice and butter sculptor. He died of the novel coronavirus.
Maybe you’ve been recording the meals that make up this quarantine. If not, won’t you join us in doing so?
A decades-long fascination with the much-loved Sichuan dish inspires research — and eventually a little experimentation.
It’s important to cook, wherever you are, and whatever you’re experiencing. Here are a few recipes to help.
Rick A. Martinez’s weeknight chicken Marbella is an exceptionally good dinner.
Break the monotony of the last six months with Gabrielle Hamilton’s latest, salt-baked new potatoes.
Buttery swordfish pairs with eggplant that’s been broiled, then simmered until it collapses in a velvety heap in this sophisticated weeknight dinner.
Is dining on nature’s predators an act of environmentalism — or just a new way for humans to bend the world to our will?
“There’s such a laziness about reaching for the thing that is most familiar.”
Renowned writers remember some of their funniest, best, strangest and most memorable meals out.
We’re making food from our favorite restaurants at home.
The influential chef has reconceived Mexican cuisine, both in his own country and beyond.
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.